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.
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.
1 day 17 hours 40 min.
Easy
1 pogne
12 IngredientsLast modified on: October 7th 2018
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 measures:
Times for this recipe
Preparation: 60 min.
Resting: 1 day 16 hours
Cooking: 40 min.
All in all: 1 day 17 hours 40 min.
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.
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.
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.
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.
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 % |
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.
This recipe uses (among others)
Flour
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Leaven
You can get more informations, or check-out other recipes which use it, for example: Panettone, Jura bread, Bacon rolls, Ocean bread, Special small breads, ... See them all 21
Caster sugar
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Butter
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The 2 comments already posted on this recipe
You're right, eggs were forbidden in the English version step #1, now added.
Thanks.