1,568 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Nantes Tourton

Name: Nantes Tourton
Prep time: 6 h 54 min
Cook time: 40 min
Total time: 7 h 34 min
Yield: 1 loaf
Cuisine: French
Ingredients: 400 g flour; 15 g yeast; 7 g salt; 50 g fermented viennoiserie dough; 310 ml milk; 10 g vanilla sugar; 50 g caster sugar; 50 g butter; 20 g beaten egg

The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.

99 K 4.1/5 (27 reviews)

7 hours 35 min. difficulté

Easy

1.90 €

1 loaf

9 Ingredients

Last modified on: September 12^th 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.

When should you start or finish this recipe?

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.

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.

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.

Stage 8 - ⌛ 1 hour 30 min.

Glaze and leave to rest for 1 hour 30 minutes.

Stage 9 - ⌛ 1 min.

Preheat the oven to 370°F (190°C).

Glaze the loaf again.

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	70 RDI=30 %	440 RDI=40 %	70 RDI=10 %	2,480 RDI=120 %	10,370 RDI: 120 %
Per 100 g	7 RDI=3 %	50 RDI=5 %	8 RDI=1 %	290 RDI=10 %	1,200 RDI: 10 %

Possible allergens in this recipe: Gluten, leaven, milk, egg

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)

Other recipes you may also like

Gingerbread

Maybe this recipe will bring back memories.

February 21^th 2011302 K4.2 1 hour 4 min.

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".

March 17^th 2011383 K4.3 1 hour 15 min.

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

February 21^th 2011346 K 14 40 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017441 K3.5 15 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018446 K 15 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.