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 (toutons) that I’ve enjoyed all my life!
“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 the butter is melted, add some toutons and cook on both sides.
Note: You’ll want to cook the toutons in batches, replacing the butter and oil, as necessary, between batches.
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).
- 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 a lower setting 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
- Traditional Newfoundland Cod au Gratin
- Newfoundland Salt Cod Fish Cakes
- Cod Tongues
- Newfoundland Boiled Beans
Hope you love this recipe for toutons as much as we do! It’s a Newfoundland favourite!
If you make this Newfoundland touton recipe, be sure to leave a comment below!
Toutons (Newfoundland Recipe for Fried Dough)
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 for 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 to the skillet (I cook 4 at a time). Cook toutons for about 4 to 5 minutes on each side or until they're golden brown on the outside and cooked through.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 optional serving suggestions (if desired). Enjoy!
Notes
- 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 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!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
KM
Great recipe for a regional treat! We were introduced to these by a friend from Newfoundland and it’s a go-to for us with soups and especially baked beans. They go beautifully with Webster’s Baked Beans* – no surprise since they are molasses based!
Thanks for the recipe!
*If you haven’t had them, Google them and give them a whirl. They’re a sweet baked bean from a bean and berry farm in Nova Scotia. Another regional treat. ☺️
Dawn | Girl Heart Food
Thank you very much!! Aren’t they such a treat?? And I definitely love toutons with baked beans, especially for a hearty weekend breakfast! I’m such a fan of baked beans and those sound delicious!!