Toutons, or fried bread dough, is a traditional Newfoundland recipe that is super simple to prepare, but incredibly delicious. Serve with a generous drizzle of molasses and you’re set for a real treat!
Today I’m sharing another traditional Newfoundland recipe that I’ve enjoyed all my life … toutons
‘Toutons’ is not exactly pronounced how it looks. I’m no linguistic expert, but it’s pronounced like ‘pow’ (only with a ‘t’) and ‘tons’. P.S. and not ‘tow’ as in ‘towboat’. Make sense?
Across much of the world, you can usually find some sort of fried bread.
I mean, bread is delicious on its own, but fried? Now you’re taking things to another level.
It’s no surprise that I love me some carbs. I grew up with homemade bread around all the time. My grandfather used to have his own bakery. Plus, mom loves to bake and makes a wicked good batch of white bread.
So, naturally, toutons were a big part of growing up.
And I bet if you asked any other Newfoundlander, they’d know (or have tried) toutons.
Toutons are not just made at home, either. If you visit any local restaurant in Newfoundland, chances are there will be toutons on the menu.
They’re often enjoyed for breakfast or brunch on their own or with eggs, sausage, bacon, homemade baked beans, and the like for one hearty meal.
What Are Toutons?
Toutons are essentially fried bread dough, a Newfoundland pancake if you will. Traditionally, they were often fried in pork fat. These days, though, it’s usually butter and canola oil.
When I’ve enjoyed toutons at home, it’s usually when there was homemade bread being prepared.
If there was any leftover dough, it was reserved for toutons. Truthfully, one would always make sure there was leftover dough because toutons are just so good.
Full details on how to make toutons are in the recipe card below, but here are the basics:
- Roll leftover white bread dough into balls, about 1.5 ounces each. You’re basically looking for a ball of dough roughly the size of a large egg.
- Flatten balls into a disc, cover, and let rest for a little bit to slightly fluff up/rise.
- Add some butter and oil to a pan and warm through (I love to use a cast-iron skillet here).
- Once butter is melted, add some toutons and cook.
- Flip to cook the other side. Then, it’s just a matter of digging in!
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When Are They Done?
Toutons are done when they’re golden brown on the outside and, of course, cooked on the inside.
If you tap them, they’ll have a hollow sound, much like the sound you would get from a baked loaf of bread.
Toutons can burn quickly! They cook rather fast and shouldn’t be left unattended. It’s better to have your heat set on ‘low’ so they get golden brown on the outside and fluffy inside.
Tip: If you think your toutons still need to be cooked after frying, but don’t want to risk the chance of burning them on the outside, pop them on a sheet pan in a 200 degree Fahrenheit oven for 8 to 10 minutes or so to finish cooking.
Can I Double The Recipe?
You can even prepare less toutons if you like.
Basically, use whatever bread dough you have on hand.
Just keep the toutons warm in a preheated oven while you are preparing your batches.
What to Serve With Toutons
Traditionally toutons are served with molasses.
A dab of butter is also a lovely addition.
If you don’t have molasses (or prefer not to use), jam/jelly, honey or maple syrup are all yummy on toutons too.
Side note: Isn’t that floral plate gorgeous? It was given to me by my grandmother from her collection (she loves dishes as much as I do).
Tips for Recipe Success
Don’t have leftover bread dough? No worries! You can often purchase uncooked bread dough from your local grocery store (or bakery). This can usually be found in the freezer or refrigerated section. The dough used for this recipe was purchased from a grocery store. And if you don’t see it around the store, ask. If you do decide to make your own, this is a great recipe for basic white bread (from Robin Hood).
Speaking of store-bought dough, if the dough you purchase is frozen, allow to thaw before using and use right away once thawed.
In a pinch, I’ve seen toutons made with pizza dough. You won’t yield the exact same results, but it’s an easy substitute.
As mentioned, it’s better to have your heat set on ‘low’ when cooking toutons. Low and slow is the way to go. That way, they get all nice-n-golden on the outside and fluffy on the inside. Ain’t nobody got time for undercooked dough!
More Traditional Newfoundland Recipes
Hope you love this recipe for toutons as much as we do!
Stayed tuned because I have another recipe coming up using toutons.
If you make this Newfoundland touton recipe, be sure to leave a comment below. Love to know how you enjoyed it!
Toutons (traditional Newfoundland recipe)
- ¾ pound uncooked white bread dough , rolled into 8 balls (about 1.5 ounces each or 45 grams each)
- 2 tablespoons canola oil (approximately)
- 2 tablespoons butter (approximately)
Serving Suggestions (optional)
- Jam or jelly
- Maple syrup
- Roll dough into balls, about 1.5 ounces each. Preheat your oven at this point to 200 degrees Fahrenheit.
- Flatten each ball into a disc, about ½-inch thick and about 3-inches or so in diameter.
- Place on a parchment paper lined baking sheet, cover loosely with a clean tea towel and let rise 5 to 10 minutes (the toutons will further puff up as they cook).
- Heat 1 tablespoon of butter and 1 tablespoon of canola oil in a cast-iron skillet (I use a 12-inch skillet) over low heat.Note: It's best to cook the toutons in batches.
- Add toutons (I cook 4 at a time). Cook toutons 4 to 5 minutes or until golden brown before flipping and cooking the other side for another 4 to 5 minutes.Note: Watch carefully because toutons can burn quickly.
- Place cooked toutons on a baking sheet in the preheated oven to keep warm while you are preparing remaining toutons. Add more butter and oil, when necessary, in order to cook remaining toutons.
- Serve with a dab of butter, molasses, jam or any of the other serving suggestions (if desired). Enjoy!
- Don’t have bread dough leftover from making bread to make these toutons? No worries! You can often purchase uncooked bread dough from your local grocery store (or bakery). This can usually be found in the freezer or refrigerated section. The dough used for this recipe was purchased from a grocery store. And if you don’t see it around the store, ask.
- Speaking of store-bought dough, if the dough you purchase is frozen, allow to thaw before using and use right away once thawed.
- As mentioned, it’s better to have your heat set on ‘low’ when cooking toutons. Low and slow is the way to go. That way, they get all nice-n-golden on the outside and fluffy on the inside. Ain’t nobody got time for undercooked dough!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.