Pogne
This sweet bread is prepared with a leavened, brioche-like dough that is enriched with orange blossom water. It is typically shaped into a large, round loaf with a top that is occasionally decorated with pearl sugar. The recipe is believed to have first appeared in the Middle Ages, and it was originally made as a traditional Easter bread. Its origin is closely associated with the Rhône-Alpes region.
Deel je foodkaart!
Verdien beloningen!
Wees de eerste die Pogne beoordeelt!
Jouw smaakervaring telt! Deel je beoordeling en help andere fijnproevers dit gerecht te ontdekken.
Ontdek nieuwe culinaire ervaringen