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.
86 K 4.1/5 (27 reviews)
7 hours 35 min.
Easy
3 loaves
9 IngredientsLast modified on: September 12th 2018
For 3 loaves, you will need:
- 1
1 litre 872 ml flour - 2
45 mls yeast - 3
21 mls salt - 4
150 mls fermented viennoiserie dough (optional) - 5
930 ml Milk - 6
30 mls vanilla sugar - 7
150 mls caster sugar - 8
154.8 mls butter - 9
60 mls beaten egg
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: 1 litre 872 ml flour, 45 mls yeast, 21 mls salt, 150 mls fermented viennoiserie dough and 930 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 30 mls vanilla sugar, 150 mls caster sugar and 154.8 mls 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 | 150 RDI=60 % | 1,280 RDI=120 % | 160 RDI=30 % | 6,700 RDI=340 % | 28,050 RDI: 340 % |
| Per 100 g | 8 RDI=3 % | 80 RDI=7 % | 9 RDI=1 % | 400 RDI=20 % | 1,690 RDI: 20 % |
| Per loaf | 50 RDI=20 % | 430 RDI=40 % | 50 RDI=8 % | 2,230 RDI=110 % | 9,350 RDI: 110 % |
How much will it cost?
- For 3 loaves : 4.80 €
- Per loaf : 1.60 €
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
Like these other recipes: Cottage cheese tart, Diamond biscuits, Gâteau Breton (Brittany butter cake), Strawberry and rhubarb crumble, Viennese Shortbread, ... See them all 201
Milk
Like these other recipes: Crème caramel, Potimarron (Japanese chestnut pumpkin) purée, Cornmeal baps for Anne, Bonnevaux apple tart, Dublin fruit scones, ... See them all 60
Caster sugar
Like these other recipes: Dublin fruit scones, Tart Tatin, Tarte à l'coloche, Mini palmiers, Blackberry and almond fondant tart, ... See them all 361
Butter
Like these other recipes: Plain cake, Pogne de Romans, "Haute patate" green beans, Purée of Jerusalem artichokes with foie gras, Apple and almond gratin, ... See them all 472
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