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!

Close-up of toutons on a plate topped with butter and molasses.

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.

Touton dough rolled into little balls on a blue plate.

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 canola 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: Cook the toutons in batches, replacing the butter and canola 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.

Pan-fried toutons in a cast-iron skillet.

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.

Two hands holding a cut touton to show the interior.

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).

Plate of toutons topped with butter and molasses next to dishes of molasses, berries and jam.

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 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 brown on the outside and fluffy on the inside.

Stack of toutons on a plate topped with butter and molasses.

More Traditional Newfoundland Recipes

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!