Alsatian Pogne | Recipe

By Roland Hertzog and Samuel Kloepfer

For around ten pognes of 500 g.

CHEF'S TIP:
A small pogne can be made for an individual serving. To do this, you need to weigh out pieces of dough at 82 g.

YEAST STARTER

(To be made the day before)

INGREDIENTS: 
320 g T45 flour
8 g yeast
190 g water

METHOD: 
Knead all the ingredients for 10 minutes on the first.
Leave to rest for 2 hours at room temperature, making one fold after one hour, then another after 2 hours.
Leave to rest for 18 hours at 4°C.

RAISINS

INGREDIENTS: 
500 g sultana raisins
140 g rum

METHOD: 
The day before, soak the raisins in the rum.

DOUGH

INGREDIENTS: 
518 g yeast starter
360 g sugar
36 g salt
960 g whole eggs
120 g orange blossom water
2000 g T45 flour
800 g butter
500 g sultana raisins soaked 

METHOD: 
Give the starter a fold before kneading.
Dilute the sugar and salt in the eggs and orange blossom water, directly in the kneading machine.
Add the flour and the starter. Knead on first speed until the dry ingredients and the starter have completely disappeared.
Leave to rest for 1 hour, making a fold after 30 minutes.
Add the softened butter and knead on first speed until it is fully incorporated.
Leave to rest for around 5 minutes, then add the soaked raisins.
Knead until they are well incorporated.
Leave to rest for 2 hours, making a fold after 1 hour.
Weigh into containers at 5 kg. Leave to bulk-ferment for 18 hours at 18°C.
Weigh out 500 g.
Leave to rest for 30 minutes.
Shape into rings.

FINISH

INGREDIENTS: 
Macaronade as required
Coarsely chopped almonds as required

METHOD: 
Proofing: 4 hours at 28°C. At the end of proofing, place the macaronade on the pognes and sprinkle with chopped almonds.
Bake for around 30 minutes in a convection oven at 150°C.

(Recipe can be found in the book “Un monde de brioches” Vol 1 by Ambassadeurs du Pain) 

Samuel KloepfeR

SAMUEL KLOEPFER, BOULANGERIEHERTZOGMUNTZENHEIM, OSTHEIM AND NEUF-BRISACH
Samuel Kloepfer grew up with the bakery Hertzog. As a result, he is continuing a family affair of more than 60 years. Roland Hertzog had succeeded his parents in the early 1980s. in the early 1980s. Initially trained in bakery, Samuel Kloepfer also obtained his pastry C. Initially trained in bakery, Samuel Kloepfer also obtained his pastry C. A. P.  in order to master the basics as well as possible. In the three shops, customers can find bakery, pastry, and chocolate products, as well as ice cream and catering products. In the long term, the business owner would like to find a space to create a new pastry kitchen. With a team of around forty employees and 100% in-house production for all products, the 1958 premises are becoming cramped.