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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.
94 K 4.1/5 (27 reviews)
7 hours 35 min.
Easy
1.90 €
1 loaf
9 IngredientsLast 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: 865 grams
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: 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.
Keeping: A few days in a cloth bag; freezes well.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 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
Like these other recipes: Coconut tuiles, Spinach and Comté Loaf, Chestnut cake, French Family Cake, Franche-Comté sticks, ... See them all 206
Milk
Like these other recipes: Liège waffles, Crème de foie gras, Kugelhof for Nanou, Mustard baps, Chaud-froid of grapefruit, pineapple and lime custard , ... See them all 63
Butter
Like these other recipes: Chocolate almond cookies, Almond mug cake for Mary, Baked apples from St Aubin le Vertueux, Cabbage and cheddar quiche, Caramelized apple "moelleux" cake, ... See them all 481
Caster sugar
Like these other recipes: Butter cream, Dandelion flower jelly, Household cake (Gâteau de ménage), Gravlax, Tea and white chocolate biscuits, ... See them all 364
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