Barbadian Pogne

Ingredients

The Barbadian Pogne differs from the original French Pogne by incorporating Barbadian flavors and ingredients. While the French Pogne traditionally uses milk, the Barbadian version replaces it with coconut milk, adding a tropical touch. Additionally, a hint of rum is added to the dough, infusing the pastry with a distinct Caribbean flavor. These adaptations give the Barbadian Pogne its unique taste and make it a delightful treat that reflects the vibrant culinary culture of Barbados. We alse have the original recipe for Pogne, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (55g) unsalted butter, softened 1/4 cup (55g) unsalted butter, softened
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Zest of 1 lime Zest of 1 lime
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (Saturated Fat: 5g)
• Carbohydrates: 38g (Sugar: 7g)
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, salt, lime zest, nutmeg, and cinnamon.
3. 3.
   Add the coconut milk, rum, softened butter, vanilla extract, and the frothy yeast mixture to the dry ingredients.
4. 4.
   Mix well until a soft dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Punch down the dough and shape it into a round loaf or braid it for a more decorative look.
9. 9.
   Place the shaped dough on a baking sheet lined with parchment paper.
10. 10.
    Brush the dough with the beaten egg wash.
11. 11.
    Bake in the preheated oven for 25-30 minutes or until the Pogne is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Remove from the oven and let it cool on a wire rack.
13. 13.
    Dust the cooled Pogne with powdered sugar before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Rum — Use a good quality rum to enhance the flavor of the Pogne. Adjust the amount of rum according to your preference for a stronger or milder taste.
• Lime zest — Wash the lime thoroughly before zesting to remove any wax or residue. Use a microplane or fine grater to zest the lime, avoiding the bitter white pith.

Tips & Tricks

• For a more pronounced coconut flavor, substitute half of the coconut milk with coconut cream.
• If you prefer a sweeter Pogne, increase the amount of sugar to your taste.
• Serve the Barbadian Pogne warm with a dollop of whipped cream or a scoop of coconut ice cream for an extra indulgent treat.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• To reheat the Pogne, wrap it in aluminum foil and warm it in a preheated oven at 180°C (350°F) for 10-15 minutes.

Serving advice

Serve the Barbadian Pogne as a delightful breakfast pastry or as a sweet treat with a cup of Barbadian coffee or tea. It can also be enjoyed as a dessert, accompanied by tropical fruits such as mango or pineapple.

Presentation advice

Present the Barbadian Pogne on a decorative platter, dusted with powdered sugar. You can also garnish it with lime zest or toasted coconut flakes for an extra touch of tropical elegance.