This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
4.60 €
2 pognes
12 IngredientsLast modified on: October 7th 2018
For 2 pognes, you will need:
- 1
500 g flour - 2
3 eggs - 3
35 g orange flower water - 4
20 g rum - 5
1 orange - 6
12 g salt - 7
1 g yeast - 8
225 g leaven - 9
125 g butter - 10
1 lemon - 11
150 g caster sugar - 12
20 g beaten egg - Total weight: 1,670 grams
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 150 g 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 | 110 RDI=40 % | 860 RDI=80 % | 130 RDI=20 % | 4,140 RDI=210 % | 17,350 RDI: 210 % |
| Per 100 g | 6 RDI=2 % | 50 RDI=5 % | 8 RDI=1 % | 250 RDI=10 % | 1,040 RDI: 10 % |
| Per pogne | 50 RDI=20 % | 430 RDI=40 % | 70 RDI=10 % | 2,070 RDI=100 % | 8,670 RDI: 100 % |
How much will it cost?
- For 2 pognes : 4.60 €
- Per pogne : 2.30 €
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
Like these other recipes: Fillet of salmon meunière, Cornmeal baps for Anne, Arizona cupcakes, Oatmeal cake, Cheese Soufflé, ... See them all 207
Leaven
You can get more informations, or check-out other recipes which use it, for example: Panettone, Seeded loaf, Ocean bread, Franche-Comté sticks, Special small breads, ... See them all 21
Caster sugar
Like these other recipes: Saint-Lô cake, Almonds pyramids, Mulled apple juice, Crème brulée, Cottage cheese tart, ... See them all 366
Butter
Like these other recipes: Cannelés, Snow peas sautéed in butter, Brioche feuilletée (flaky brioche), Shortbread tart with sweet apricots and rosemary, Tarte à l'coloche, ... See them all 483
Other recipes you may also like
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010460 K3.3 35 min.
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its full flavour into the lentils during cooking. Not only will the lentils be perfectly cooked and extra-tasty, thanks to the sausage, they are ideal to serve with the sausage itself. February 5th 2017161 K4.5 1 hour 5 min.
Carrot salad with almonds and Comté cheese
A very simple and delicious carrot salad with toasted almonds and diced Comté cheese. April 2nd 202512 K 25 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012795 K 43 25 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf. October 24th 2017367 K3.9 3 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe
You're right, eggs were forbidden in the English version step #1, now added.
Thanks.