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.
77 K 4.1/5 (27 reviews)
7 hours 35 min.
Easy
2 loaves
9 IngredientsLast modified on: September 12th 2018
For 2 loaves, you will need:
- 1
800 g flour - 2
30 g yeast - 3
14 g salt - 4
100 g fermented viennoiserie dough (optional) - 5
620 ml Milk - 6
20 g Vanilla sugar - 7
100 g caster sugar - 8
100 g butter - 9
40 g beaten egg - Total weight: 1,725 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 6 hours 30 min.
Cooking: 40 min.
All in all: 7 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Put into a food-processor bowl: 800 g flour, 30 g yeast, 14 g salt, 100 g fermented viennoiserie dough and 620 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 20 g Vanilla sugar, 100 g caster sugar and 100 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.
Keeping: A few days in a cloth bag; freezes well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 870 RDI=80 % | 140 RDI=20 % | 4,960 RDI=250 % | 20,750 RDI: 250 % |
| Per 100 g | 7 RDI=3 % | 50 RDI=5 % | 8 RDI=1 % | 290 RDI=10 % | 1,200 RDI: 10 % |
| Per loaf | 70 RDI=30 % | 440 RDI=40 % | 70 RDI=10 % | 2,480 RDI=120 % | 10,370 RDI: 120 % |
How much will it cost?
- For 2 loaves : 3.85 €
- Per loaf : 1.95 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
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Milk
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Butter
Like these other recipes: Panettone, Langoustine gratin, Caramelized apple "moelleux" cake, Coconut sweetcrust pastry, Escalope cordon bleu, ... See them all 450
Caster sugar
Like these other recipes: Double raspberry tartlets, Piedmont pyramids, Apple custard tart, Rolled chestnut and apple brioche, Pistachio confectioner's custard, ... See them all 352
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