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Pogne de Romans

Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France.

This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again.

This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages.

90 K 2× 2.9/5 (17 reviews)

1 day 17 hours 40 min. difficulté

Easy

4.60 €

1 pogne

12 Ingredients

Last modified on: October 7^th 2018

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For 1 pogne, you will need:

1 390 ml flour
2 2 egg
3 20 ml orange flower water
4 10 ml rum
5 ½ orange
6 6 ml salt
7 0.5 ml yeast
8 115 ml leaven
9 67.08 ml butter
10 ½ lemon
11 75 ml caster sugar
12 10 ml beaten egg

Change these quantities to make:

1 pogne 2 pognes 4 pognes 6 pognes

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 60 min.

Resting: 1 day 16 hours

Cooking: 40 min.

All in all: 1 day 17 hours 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 8 min.

Put into a mixer bowl: 390 ml flour, 2 egg, 20 ml orange flower water, 10 ml rum, the juice and zest of ½ orange, 6 ml salt, 0.5 ml yeast, 115 ml leaven, 67.08 ml butter and the zest of ½ lemon.

Stage 2 - 30 min.

Knead on slow speed for 30 minutes.

Stage 3

This should give you a firm dough that French bakers call "bâtarde" (bastard).

Stage 4 - 1 min.

Add 75 ml caster sugar.

Stage 5 - 5 min.

Knead for a further 5 minutes until the sugar is mixed in and the dough nice and smooth.

Stage 6 - 4 hours

Gather the dough into a ball. Transfer this to a large clean bowl and cover with a plastic sheet.

Leave to rest at room temperature for 4 hours.

Stage 7 - 5 min.

After this time, weigh out the dough into lumps of 850 g for a ring pogne, or smaller for individual brioche style.

Stage 8 - 3 min.

Press the 850 g of dough into a round, flat cake.

Male a large hole in the centre and lay the ring on a baking sheet.

Stage 9 - 3 min.

For the smaller brioche-style pogne, put the dough into a brioche tin or mould.

Stage 10 - 1 day 12 hours

Cover with a plastic sheet and leave to rest at room temperature for 12 hours, then a further 24 hours in the fridge.

Stage 11 - 2 min.

Preheat the oven to 360°F (180°C).

Glaze the top of the pogne.

Stage 12 - 1 min.

Slash the surface of the pogne in a large square, whether on the ring...

Stage 13

...or classic brioche shape.

Stage 14 - 40 min.

Bake for about 40 minutes.

Stage 15

Leave to cool on a wire rack.

Remarks

Do not be surprised if all the kneading and resting times in this recipe seem excessive. This is because there is hardly any yeast, and the long resting time also develops the flavour we are aiming for.

Keeping: Several days in a cloth bag.

Source: Based on a recipe by Thomas Marie.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	430 RDI=40 %	70 RDI=10 %	2,090 RDI=110 %	8,770 RDI: 110 %
Per 100 g	6 RDI=2 %	50 RDI=5 %	8 RDI=1 %	250 RDI=10 %	1,040 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, Milk

How much will it cost?

For 1 pogne : 2.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 2 comments already posted on this recipe

@caroline
You're right, eggs were forbidden in the English version step #1, now added.
Thanks.
Posted by jh december 11^th 2023 at 07:47 n° 2
The eggs were left out of the descriptive process for making the dough. I assume they should go in during the initial mix.
Posted by caroline december 10^th 2023 at 19:04 n° 1

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