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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.

78K 2× 2.9/5 based on 17 reviews

Last modified on: October 7^th 2018

Keywords for this recipe:

For 4 pognes, you will need:

1 1 litre 560 ml flour
2 6 Eggs
3 70 mls orange flower water
4 40 mls rum
5 2 oranges
6 24 mls salt
7 2 mls yeast
8 450 mls leaven
9 258 mls butter
10 2 lemons
11 300 mls caster sugar
12 40 mls beaten egg

Change these quantities to make: 1 pogne 2 pognes 4 pognes 6 pognes

Change measures: Metric

Metric weight Metric volumes

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 ... ?
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Step by step recipe

Stage 1 - 8 min.

Put into a mixer bowl: 1 litre 560 ml flour, 6 Eggs, 70 mls orange flower water, 40 mls rum, the juice and zest of 2 oranges, 24 mls salt, 2 mls yeast, 450 mls leaven, 258 mls butter and the zest of 2 lemons.

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 300 mls 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

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Egg, Milk

How much will it cost?

For 4 pognes : 9.16 €
Per pogne : 2.29 €

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: You can get more informations, or check-out other recipes which use it, for example: Grapefruit moelleux, Aperitif rolls, How to seal a terrine or casserole dish, Choux pastry (pâte à choux), Cheese tart, ... All
	Leaven: You can get more informations, or check-out other recipes which use it, for example: Benoîton, Franche-Comté sticks, Special small breads, Saucipain, Pizza dough, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Fresh mint ice-cream, Almond macaroon cake, Far Normandy-Brittany, Apple Strudel, Caramel rice pudding, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Lille style chicken, Moist cereal bars, Creamy polenta with green asparagus, Fruit crémeux, Almond cream or frangipane, ... All

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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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