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.
Last modified on: October 7th 2018
Keywords for this recipe:For 4 pognes, you will need:
- 1
0 kg 3 g flour - 2
6 Eggs - 3
0 kg 2 g orange flower water - 4
1.4 oz rum - 5
2 oranges - 6
0.8 oz salt - 7
0.07 oz yeast - 8
0 kg 15 g leaven - 9
0 kg 9 g butter - 10
2 lemons - 11
10.6 oz caster sugar - 12
1.4 oz beaten egg
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 58 min. | 1 day 16 hours | 40 min. | 1 day 17 hours 38 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 10.6 oz 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 8,287 Kcal or 34,696 Kj | 211 gr | 1,715 gr | 269 gr |
| 414 % | 81 % | 162 % | 41 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 248 Kcal or 1,038 Kj | 6 gr | 51 gr | 8 gr |
| 12 % | 2 % | 5 % | 1 % |
| Per pogne | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,072 Kcal or 8,675 Kj | 53 gr | 429 gr | 67 gr |
| 104 % | 20 % | 40 % | 10 % |
How much will it cost?
- For 4 pognes : 9.16 €
- Per pogne : 2.29 €
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: You can get more informations, or check-out other recipes which use it, for example: "BN style" chocolate-filled biscuits, Foie gras fingers, Lumberjack turnovers, Rolled chestnut and apple brioche, Cashew-nut and Parmesan biscuits, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Sandwich bread, Cretan Bread, Benoîton, Bacon rolls, Old style brioche, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot jam with vanilla, Madeleines, Strawberry Charlotte, Saint Honoré cake, Apple paste, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Kouign-amann brioche, Thin spinach and potato tart, Fillet of salmon meunière, Apple Batter Puddings, ... All |
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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.