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Recipe · Dauphiné
Pogne de Romans à la fleur d'oranger
Pogne de Romans (orange blossom brioche ring)
⏱ 200 minServes 8Hard320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
400 g (14 oz)flour
4eggs
120 g (4 oz)soft butter
80 g (3 oz)sugar
1 packet8 g packet of baker’s yeast
50 ml (3½ tbsp)orange blossom water
1orange zest
- 400 g (14 oz) flour
- 4 eggs
- 120 g (4 oz) soft butter
- 80 g (3 oz) sugar
- 1 packet 8 g packet of baker’s yeast
- 50 ml (3½ tbsp) orange blossom water
- 1 orange zest
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour, sugar, yeast and eggs with the orange blossom water and zest, and knead for 10 minutes.Making it from scratch? See the yeast dough — rises ~2 h
- Knead in the soft butter until smooth and elastic.
- Cover and let rise for 2 hours, until doubled.
- Punch down and shape into a ring, then put in the buttered mold.
- Let rise 1 hour more, then brush with egg wash.
- Bake at 180°C (350°F) for 30 minutes until golden. Let cool slightly.
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