Nantes Tourton
The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.
30,1234.3/5 for 20 ratings
Last modified on: September 12th 2018
For 1 loaf, you will need:
- 1
400 g flour - 2
15 g yeast - 3
7 g salt - 4
50 g fermented viennoiserie dough (optional) - 5
310 ml milk - 6
10 g Vanilla sugar - 7
50 g caster sugar - 8
50 g butter - 9
20 g beaten egg - Total weight: 912 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 24 min. | 6 hours 30 min. | 40 min. | 7 hours 34 min. |
Keeping:
A few days in a cloth bag; freezes well.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Put into a food-processor bowl: 400 g flour, 15 g yeast, 7 g salt, 50 g fermented viennoiserie dough and 310 ml milk (cold).
Stage 2 - 10 min.
Knead on slow speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 3 - 3 min.
Stop kneading to add 10 g Vanilla sugar, 50 g caster sugar and 50 g butter.
Knead again, still on slow speed, until the butter and sugar are completely mixed un.
Knead again, still on slow speed, until the butter and sugar are completely mixed un.
Stage 4 - 1 hour
Gather the dough (it is quite normal for this to be very sticky) into a ball and transfer to a clean bowl. Cover with a sheet of plastic. Leave to rest for 1 hour.
Stage 5 - 2 min.
After resting, "break" the dough (similar to knocking back with a firmer dough) by stretching it upwards and letting it fall back sharply into the bowl. Do this 2 or 3 times.
Stage 6 - 4 hours
Gather the dough into a ball again, cover with plastic film and leave in the fridge for at least 4 hours or overnight.
Stage 7 - 3 min.
The dough will be easier to handle when it is really cold. Tip it onto a floured work surface and press it flat, then shape into a loaf: round, long (like this one), or whatever you prefer.
Place the loaf on a baking sheet.
Place the loaf on a baking sheet.
Stage 8 - 1 hour 30 min.
Glaze and leave to rest for 1 hour 30 minutes.
Stage 9 - 1 min.
Stage 10 - 40 min.
Slash the top in a criss-cross pattern (French bakers call this a "polka" cut).
Stage 11
Bake for about 40 minutes.
Stage 12
Leave to cool on a wire rack.
Remarks
You can make a richer tourton by adding chocolate chips or raisins.
Nutritional information
How much will it cost?
- For 1 loaf : 2.00 €
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: French Family Cake, Flognarde, Almond mug cake for Mary, Saucipain, Génoise (Genoa sponge), ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Dublin fruit scones, Thin endive tart, Crème caramel, Pancake batter, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pear compote , Hazelnut and orange cake, Clafoutis "Marie-Antoinette", New tiramisu, Sweetcrust pastry (pâte sablée), ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Couscous, Spinach Omelette, Tomato tatin, Eggs "en cocotte" with spinach, ... All |
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