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!
Hi friends!
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.
Toutons Recipe
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?
Absolutely!
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!
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Toutons (traditional Newfoundland recipe)
Ingredients
- 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)
- Molasses
- Jam or jelly
- Butter
- Maple syrup
- Honey
Instructions
- Preheat your oven to 200 degrees Fahrenheit (this is to keep your toutons warm while you are preparing your batches and is optional).
- Roll dough into balls, about 1.5 ounces each.
- Flatten each ball into a disc, about ½-inch thick and about 3-inches or so in diameter.
- Place dough balls onto 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, with 1 tablespoon of butter and 1 tablespoon of canola oil per batch.
- 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 onto 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 toutons with a dab of butter, molasses, jam or any of the other serving suggestions (if desired). Enjoy!
Notes
- 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.
Pat
These sound absolutely yummy! – had never heard of them before! Can’t wait to make & try these. And that china plate is “Old Country Roses” – I have the entire set plus many accessories! It’s a classic Royal Albert china pattern.
Dawn - Girl Heart Food
Thank you, Pat! They sure are! You are correct, that is the name of the set. Aren’t they beautiful?? Hope you enjoy the toutons, they’re a favourite around here.
Sarah
My husband is from NFLD and has requested these. Going down memory lane for him and a new dish for my daughter and I. Looking forward to it and thanks for the tips.
Dawn - Girl Heart Food
Hi Sarah – that’s great! Hope you all love them! Thanks so much for stopping by!
Mrs. P
My Nanny salted these after cooking and dipped them in maple syrup. Sweet and salty heaven.
Dawn - Girl Heart Food
I never heard of that before, but sounds yummy!
Valentina
These are absolutely mouth-watering. They look/sound like part pancake, part crumpet. Beautiful photos, too! 🙂 ~Valentina
Dawn - Girl Heart Food
Thanks a bunch, Valentina!
Jennifer @ Seasons and Suppers
I’ve never had a Touton, but you are definitely speaking my language with “fried dough” 🙂 I will definitely try these when I have some leftover dough next!
Dawn - Girl Heart Food
Woo hoo! Thanks Jennifer! Enjoy 🙂
Katherine | Love In My Oven
I always love your Newfoundland treats, Dawn! These sound so, so tasty. Anything dough and I’m a happy girl. And serving it with molasses is pure genius! They look terrific! Happy almost weekend, my friend! XO
Dawn - Girl Heart Food
Thank you Katherine!! Hope you had a wonderful weekend too! XOXO
Laura
I love learning about new (to me) foods! I’m certain my family would adore these. We’re spending so much time indoors these days, so this is defiinitely on my “must-make” list, Dawn! Thanks for sharing!
Dawn - Girl Heart Food
So happy to hear that, Laura! Enjoy!
Mary Ann | The Beach House Kitchen
I’ve never heard of toutons, but boy have I been missing out. These look totally delicious Dawn. Perfect for breakfast with jam or maybe for a sandwich for lunch or side for dinner. I’ve got to try! Pinned!
Dawn - Girl Heart Food
Thank you Mary Ann! Hope you enjoy 🙂
[email protected]
Oh man!! You are speaking my language with this one! I’ve never heard of these – but I want them!! Loving their golden color! Pinned!
Dawn - Girl Heart Food
Right?? Thanks Annie!
Kathy @ Beyond the Chicken Coop
I’ve never heard of toutons, but I’m certain I’d love them! Bread, fried, butter!!! What’s not to love? I will need to give these a try soon.
Dawn - Girl Heart Food
Agreed! Thanks Kathy! Enjoy 🙂
David @ Spiced
Toutons are new to me, but they sound delicious! You’re right that every culture has some variation on this general idea…and I think I need to try them all! You know, for science. Also, that’s so cool that your grandfather owned a bakery. Respect! Oh, and congrats to Team Newfoundland and Labrador. 🙂 <–I was in Ontario to see them win the Brier this year. Perhaps they celebrated with a batch of toutons? Haha!
Dawn - Girl Heart Food
Super delish for sure! Lol…thanks David 🙂
Alexandra @ It's Not Complicated Recipes
This is not a recipe I had heard of before, but how delicious! They sound incredible, Dawn. What an interesting recipe!
Dawn - Girl Heart Food
Thank you Alexandra! Toutons are such a classic around here 🙂
Marissa
Loving these Newfoundland recipes you’re sharing, Dawn! These look amazing! My mom made something similar when I was little and now you have me craving these toutons!
Dawn - Girl Heart Food
Thank you so much, Marissa! They’re so good!
Kelsie | the itsy-bitsy kitchen
I’ve never heard of toutons so thank you for the introduction. You know we’re on the same page about carbs, girl! Especially when they’re fried :). These sound amazing!
Dawn - Girl Heart Food
Right?? Thanks Kelsie!
Matt - Total Feasts
TOUTONS! I used to love making these growing up. So carby, so bad for you, so delicious. Molasses on top for sure. These take me back, thanks Dawn!
Dawn - Girl Heart Food
Thank you Matt! Gott have molasses 😉
Sarah
I love all these Newfoundland recipes you’ve been doing! And omg fried bread? YES Please!
Dawn - Girl Heart Food
Thank you so much, Sarah!! Happy to hear that!