Nantes Tourton

A recipe from
63K4.3 September 12th 2018
Nantes Tourton
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For 1 loaf, you will need:


PreparationRestingCookingStart to finish
24 min.6 hours 30 min.40 min.7 hours 34 min.

Step by step recipe

1Put into a food-processor bowl: 400 g flour, 15 g yeast, 7 g salt, 50 g fermented viennoiserie dough and 310 ml milk (cold).Nantes Tourton : etape 25
2Knead on slow speed for 10 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.
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3Stop 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.
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4Gather 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.Nantes Tourton : etape 25
5After 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.Nantes Tourton : etape 25
6Gather the dough into a ball again, cover with plastic film and leave in the fridge for at least 4 hours or overnight.Nantes Tourton : etape 25
7The 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.
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8Glaze and leave to rest for 1 hour 30 minutes.Nantes Tourton : etape 25
9Preheat the oven to 370°F (190°C).

Glaze the loaf again.
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10Slash the top in a criss-cross pattern (French bakers call this a "polka" cut).Nantes Tourton : etape 25
11Bake for about 40 minutes.Nantes Tourton : etape 25
12Leave to cool on a wire rack.Nantes Tourton : etape 25


You can make a richer tourton by adding chocolate chips or raisins.
View this recipe :
June 9th 2023.