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
1 loaf
9 IngredientsLast modified on: September 12th 2018
For 1 loaf, you will need:
- 1
624 ml flour - 2
15 ml yeast - 3
7 ml salt - 4
50 ml fermented viennoiserie dough (optional) - 5
310 ml Milk - 6
10 ml Vanilla sugar - 7
50 ml caster sugar - 8
51.6 ml butter - 9
20 ml 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: 624 ml flour, 15 ml yeast, 7 ml salt, 50 ml 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 ml Vanilla sugar, 50 ml caster sugar and 51.6 ml 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 | 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 % |
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: Madeleines, Peanut rolls, Checkerboard biscuits, Linzer torte, Toasted-flour biscuits, ... See them all 196
Butter
Like these other recipes: Hazelnut and orange cake, Nanou's chocolate cake, Sauce Normande (for fish), Citrus tart, Roscoff loaf, ... See them all 450
Caster sugar
Like these other recipes: Pain perdu, Macaronade mixture, Apple and almond cake, Panettone, Panettone, ... See them all 352
Other recipes you may also like
Mixed salad
Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).February 21th 2011287 K4.6 1 hour
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.October 3rd 2010233 K5 1 hour 35 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...June 9th 2019146 K 4 3 hours 60 min.
Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.April 19th 202041 K 2 hours 35 min.
Leek and Jerusalem artichoke soup
Jerusalem artichoke and leek is a much rarer combination than the classic potato and leek, but it works rather well, as you will see in this recipe.April 28th 202128 K 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.