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
6 pognes
12 IngredientsLast modified on: October 7th 2018
For 6 pognes, you will need:
- 1
5 lb + 2.4 oz flour - 2
9 eggs - 3
3.7 oz orange flower water - 4
2.1 oz rum - 5
3 oranges - 6
1.3 oz salt - 7
0.1 oz yeast - 8
1 lb + 7.8 oz leaven - 9
13.6 oz butter - 10
3 lemons - 11
15.8 oz caster sugar - 12
2.1 oz 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 15.8 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 320 RDI=120 % | 2,570 RDI=240 % | 400 RDI=60 % | 12,430 RDI=620 % | 52,040 RDI: 620 % |
| 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 6 pognes : 13.75 €
- 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: Chestnut Fudge Cupcakes, Doughnuts, Nonettes, Viennese Shortbread, Cramique, ... See them all 199
Leaven
You can get more informations, or check-out other recipes which use it, for example: Special small breads, Peanut rolls, Mouna, Bacon rolls, Sandwich bread, ... See them all 21
Caster sugar
Like these other recipes: Elsa's Comtoise galette, Chouquettes, Far Normandy-Brittany, Foie gras ballotine, Apricot blancmange, ... See them all 357
Butter
Like these other recipes: Little apple and verbena tarts, Turban of sole with langoustines, Gratin-style spinach and chicken omelette , Tyrolean apple crumble, Caramelized apple "moelleux" cake, ... See them all 461
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020320 K5 2 hours 25 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017416 K3.5 15 min.
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.February 21th 2011260 K4 2 hours 25 min.
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.October 3rd 2010235 K 15 1 hour 10 min.
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...October 30th 2015407 K 13.2 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.