Recipe : Pogne de Romans (Orange blossom water French bread)

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Pogne is a specialty of the town of Romans-sur-Isère in Ardèche. Its manufacture dates back to the Middle Ages when it was traditionally made at Easter. On this occasion, the women improved the bread recipe by incorporating eggs, butter and orange blossom, the texture of this pogne resembling a brioche.

Preparation time: 45 min
Cooking time: 30 min
Difficulty: moderate
Serves: 6 people
Meal cost: $

Meal course: Snack & Tea Party
Sweet breakfast
Breakfast
Posted by: meremichele
Posted on: Monday December 3rd, 2018

Ingredients

Metric US

Flour: 300 grams; 2.14 cups
baking powder (bakery): 2/3 packets; 2/3 packets
Powdered sugar: 70 grams; 0.31 cup
vanilla sugar: 1 packet; 1 packet
Salt: 2 Pinches; 2 Pinches
Orange flower water: 2 tablespoons; 2 tablespoons
Egg: 3; 3
egg yolk: 1; 1
Butter: 180 grams; 0.8 cup
water: 5 centiliters; 0.21 cup

The day before, in a small salad bowl dissolve the yeast in 5cl of warm water in which we add 2 pinches of salt and 10g of sugar and then incorporate 60g of flour.
We obtain a rather soft dough which is leavened and which must rest a night covered with a damp cloth.
The same day, in a large bowl mix remaining flour (240g), 60g sugar, vanilla sugar and then incorporate the orange blossom water, the whole eggs one by one, the yolk and finally the leaven of the day before.
Mix the whole, then add the softened butter and cover the container with a damp cloth before leaving for 2 hours.
Work the dough again with floured hands to make it fall and let it rest for 2 hours.
Work the dough before putting it in the buttered mold and spread it regularly before making it rest 20 minutes.
Preheat the oven to 170 °C then brown the dough with a mixture of yellow + water and bake the Pogne for 30 minutes cooking.
Let the brioche cool down till warm on a baking rack.