AI-generated image
Pogne de Romans
Orange blossom brioche crown
Pogne de Romans: orange-blossom brioche crown from the Drôme for Easter
FrenchThe pogne is the Easter brioche of Romans-sur-Isère and Valence in the Drôme, a high crown of soft dough fragrant with orange-blossom water, traditionally made for Easter and eaten with the local ravioles, or at breakfast with butter. Its name comes from "poigne", the fistful of dough the baker grabs. The common mistake is underproving; it needs a long, slow rise to be light. Chef's tip: make the starter the night before; it gives the pogne its gentle, rich flavour.
- Total time
- 635 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the starter
- 3 ½ oz strong white bread flour
- ⅛ oz instant dried yeast
- ¼ cup water
For the dough
- 14 oz strong white bread flour
- 3 ⅛ oz caster sugar
- ¼ oz salt
- ⅛ oz instant dried yeast
- 4 eggs
- 3 tbsp orange-blossom water
- 4 oz unsalted buttersoft
- 1 eggbeaten, to glaze
- 2 tbsp pearl sugar
Shop this recipe on Amazon
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: The night before, mix the 3 ½ oz strong white bread flour, ⅛ oz instant dried yeast and ¼ cup water into a firm dough, cover and leave at room temperature overnight.
5 minStep 2: Knead the starter with the 14 oz strong white bread flour, 3 ⅛ oz caster sugar, ¼ oz salt, ⅛ oz instant dried yeast, 4 eggs and 3 tbsp orange-blossom water for 10 minutes, then add the 4 oz unsalted butter bit by bit and knead until silky.
15 minStep 3: Cover and rise for 3 hours until doubled.
180 minStep 4: Shape into a ball, push your thumbs through the centre and gently widen into a 25 cm crown on a lined tray.
10 minStep 5: Prove for 2 hours until very puffy. Heat the oven to 350°F (300°F fan).
120 minStep 6: Brush with 1 egg, snip the top all round with scissors and scatter with 2 tbsp pearl sugar. Bake for 30–35 minutes until deep golden and hollow-sounding.
35 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 7 g
- Carbs
- 46 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pogne de Romans take?
- About 635 minutes in total: 600 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
BourrideFish stew with garlic sauce
Bourride is the fish stew of Sète and the Provençal coast, a quieter, creamier cousin of bouillabaisse eaten for Friday lunch and summer dinners by the sea. Firm white fish poaches in a broth of fennel, leek, orange peel and thyme, then the broth is thickened with a rich garlic aïoli until it turns silky and pale gold. It is high in protein and suitable as part of a balanced diet; skip the traditional bread or keep it to one thin slice, and serve with steamed greens. About 400 kcal and 8 g carbohydrate per portion. The usual mistake is letting the broth boil after the aïoli goes in, which splits it like scrambled egg. Chef's tip: use pasteurised egg yolks, and stir the broth over a low heat until it coats a spoon and reaches about 72 °C.