Recipe: Les Pognes de Romans

Recipe progression

1 The evening before
In a large bowl pour your flour, make a small well in the center (fountain) then inside place the butter, salt, bread dough and orange blossom water, mix and beat vigorously with a spatula then add the eggs progressively, and the sugar using the same method.
Put this dough in a large bowl then cover it with a clean cloth and let it rise all night at room temperature.

2 The next morning
On your floured work surface turn out your dough then crush it with the palm of your hand (to stop fermentation) and then prepare

4 identical balls, prepare them by making crowns (small sticks with a hollow center).
Place them in 4 round molds (Teflon or Flexipan) then cover them with a cloth and let them rise for another thirty minutes near your oven.

3 Preheat to 190°C (375°F) (gas mark 6)
Glaze them using a brush with the egg wash and place them in the middle of the oven for approximately 45 minutes (if they brown too much cover them with a sheet of foil).
There you have it, this old recipe in your hands, now it's your turn to play (smiles)