Pogne de Romans - Cuisinez avec précision

      Orange blossom water is a popular component in southeastern France, particularly in recipes for pogne de Romans, giving it its distinctive aroma and taste. This brioche-style bread is mildly sweet and buttery, making it ideal for breakfast, afternoon tea, or as a snack at any time.

      ### Ingredients:

      - 3¾ cups (476 grams) bread flour, divided

      - ⅓ cup (80 grams) hot milk (120°F/49°C to 130°F/54°C)

      - 2¼ teaspoons (7 grams) instant yeast

      - ½ cup (100 grams) granulated sugar

      - ½ cup (113 grams) unsalted butter, softened and cubed

      - 3 large eggs (150 grams), at room temperature

      - 1½ teaspoons (5 grams) kosher salt

      - ½ to 1 teaspoon orange blossom water

      - 1 large egg yolk (19 grams), lightly beaten

      ### Instructions:

      In the bowl of a stand mixer fitted with the paddle attachment, mix ¾ cup (95 grams) of the flour, hot milk, and yeast at a low speed until well blended. Cover the bowl with plastic wrap and let it sit in a warm, draft-free location (75°F/24°C) until the mixture is bubbly, approximately 25 to 30 minutes.

      Next, add the sugar, butter, eggs, salt, orange blossom water, and the remaining 3 cups (381 grams) of flour to the yeast mixture. Beat on low speed until thoroughly combined, and stop occasionally to scrape down the paddle and the sides and bottom of the bowl. Switch to the dough hook attachment, and mix on low speed until the dough becomes smooth and elastic, about 20 to 25 minutes.

      Lightly spray a large bowl with cooking spray and place the dough inside, turning it to coat the top. Cover and let it rise in a warm, draft-free place (75°F/24°C) until it has doubled in size, which should take about 1½ to 2 hours. Line a baking sheet with parchment paper.

      Transfer the dough onto the prepared pan and gently shape it into a 6-inch circle. With your elbow or hands, create an indentation in the center of the dough. Expand this indentation to form a 3½-inch hole in the center while folding the outer edges of the dough circle underneath to keep its round shape. Loosely cover with a lightly greased piece of plastic wrap and allow it to rise in a warm, draft-free environment (75°F/24°C) until it is very puffy, around 45 minutes to 1 hour.

      Preheat the oven to 350°F (180°C). Brush the egg yolk over the dough. Using a sharp knife or lame, score the dough in a pound sign/hashtag pattern. Bake until golden brown and an instant-read thermometer reads 190°F (88°C) when inserted near the center, about 20 minutes, covering with foil for the last 7 minutes to prevent over-browning. Cool on the pan for 10 minutes before transferring to a wire rack to cool for another 30 minutes. Serve warm and store in an airtight container for up to 3 days.

      Let us know how it turned out!