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 ‘tow boat’. 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 loves me some carbs. #cantstopwontstop. 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 other side. Then, it’s just a matter of digging in!
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
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 F 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 pre-heated 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.
Pssst—>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.
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 under-cooked dough!
Other Traditional Newfoundland Recipes You May Enjoy
- Cod au Gratin – Cod coated in a creamy white sauce and topped with cheese and bread crumbs…what’s not to love?
- Salt Cod Fish Cakes – My mother in law’s recipe and always a favourite, especially around the holidays!
- Cod Tongues – Simply pan fried until golden brown and crispy and delicious with tartar sauce and fresh lemon.
- Newfoundland Boiled Beans – My dad’s recipe with hearty beans, veggies and ham. Perfect on a cold day.
Hope you love this recipe for toutons as much as we do!
Stayed tuned because I have another recipe coming up using toutons 😉
Until next time, take care and chit chat again soon,
Make this Newfoundland touton recipe? That’s awesome! Love it if you left a comment and rating below. Many thanks!
Toutons (traditional Newfoundland recipe)
- 3/4 pound leftover (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)
- maple syrup
- Roll dough into balls, about 1.5 ounces each. Preheat your oven at this point too to 200 degrees Fahrenheit.
- Flatten each ball into a disc, about 1/2 inch thick and about 3 inches or so in diametre.
- 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).
- Cook toutons in batches. In a cast iron skillet (I used a 12 inch skillet) on low heat, add 1 tablespoon of butter and 1 tablespoon of canola oil.
- When butter is melted, add toutons (I cook 4 at a time). Cook toutons 4 to 5 minutes or until golden brown before flipping and cooking other side for another 4 to 5 minutes.Note: Watch carefully because toutons can burn quickly.
- Place cooked toutons on a baking sheet in 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. Enjoy!
- 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.
- 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 under-cooked dough!
- Nutrition information (estimate only) does not include touton toppings, like molasses.