Orange blossom water is a standard ingredient all through southeast France, the place pogne de Romans originated, creating its signature scent and taste. Flippantly candy and buttery, this brioche-style bread is ideal for breakfast, teatime, or everytime you desire a snack.
Pogne de Romans
- 3¾ cups (476 grams) bread flour, divided
- ⅓ cup (80 grams) sizzling milk (120°F/49°C to 130°F/54°C)
- 2¼ teaspoons (7 grams) on the spot yeast
- ½ cup (100 grams) granulated sugar
- ½ cup (113 grams) unsalted butter, cubed and softened
- 3 massive eggs (150 grams), room temperature
- 1½ teaspoons (5 grams) kosher salt
- ½ to 1 teaspoon orange blossom water
- 1 massive egg yolk (19 grams), flippantly overwhelmed
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Within the bowl of a stand mixer fitted with the paddle attachment, beat ¾ cup (95 grams) flour, sizzling milk, and yeast at low velocity till nicely mixed. Cowl bowl with plastic wrap, and let stand in a heat, draft-free place (75°F/24°C) till combination is bubbly, 25 to half-hour.
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Add sugar, butter, eggs, salt, orange blossom water, and remaining 3 cups (381 grams) flour to yeast combination. Beat at low velocity till nicely mixed, stopping to scrape paddle and backside and sides of bowl.
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Swap to the dough hook attachment, and beat at low velocity till dough is clean and elastic, 20 to 25 minutes.
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Spray a big bowl with cooking spray. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 1½ to 2 hours.
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Line a baking sheet with parchment paper.
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End up dough onto ready pan, and gently pat right into a 6-inch circle. Utilizing your elbow or fingers, make an indentation in middle of dough. Stretch indentation to create a 3½-inch gap in middle of dough, folding outdoors edges of dough circle below as wanted to keep up spherical form. Loosely cowl with a flippantly greased piece of plastic wrap, and let rise in a heat, draft-free place (75°F/24°C) till very hyped up, 45 minutes to 1 hour.
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Preheat oven to 350°F (180°C).
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Brush egg yolk throughout dough. Utilizing a pointy knife or lame, rating dough to create a pound signal/hashtag sample.
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Bake till golden brown and an instant-read thermometer inserted close to middle registers 190°F (88°C), about 20 minutes, masking with foil throughout closing 7 minutes of baking to forestall extra browning. Let cool on pan for 10 minutes. Take away from pan, and let cool on a wire rack for half-hour. Finest served heat. Retailer in an hermetic container for as much as 3 days.
