Traditional Newfoundland Toutons are one of those simple, old-fashioned foods that never really go out of style. Made from pieces of homemade bread dough and fried in a little butter and oil, they come out golden on the outside and soft and chewy in the middle.
Toutons have been enjoyed in Newfoundland and Labrador for generations, often as a way to use extra bread dough. They make a hearty breakfast, but they’re just as good as a snack or alongside a traditional meal.
The classic way to serve them is warm from the pan with butter and molasses. You can also enjoy them with jam, syrup, or even turn them into a savoury breakfast with eggs and bologna.
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1 tablespoon yeast, fast-rising or traditional
- ½ teaspoon salt
- 1 teaspoon sugar
- 1½ cups warm water, plus a little more if needed
- 1 tablespoon butter or margarine, melted
For Frying
- 1 tablespoon butter
- 1 tablespoon oil
How to Make Newfoundland Toutons
1. Prepare the Dough
Add the flour and salt to a large mixing bowl and stir them together.
In a separate bowl or measuring cup, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes so the yeast can activate.
Melt the butter or margarine.
Make a well in the centre of the flour. Pour in the yeast mixture and melted butter.
Mix everything together with a wooden spoon until a soft dough begins to form.
If the dough feels too dry, add a small amount of warm water. If it is very sticky, work in a little extra flour.
2. Knead the Dough
Turn the dough onto a lightly floured surface and knead until it becomes smooth and elastic.
Shape it into a ball, lightly flour the top, and place it back in the bowl.
Cover with parchment paper or a clean kitchen towel and leave it somewhere warm for about 30 minutes, or until the dough has risen.
Try not to punch down the dough once it has risen.
3. Shape the Toutons
Pull off pieces of dough about half the size of your hand.
Gently stretch or flatten each piece into a small round patty. They don’t have to look perfect. Traditional toutons are meant to be simple and homemade.
Keep them fairly thick so they stay soft inside while frying.
4. Fry the Toutons
Heat a large frying pan over medium heat.
Add the butter and oil.
Place the flattened pieces of dough in the pan without overcrowding it.
Cook for about 4 to 5 minutes per side, or until each side is nicely golden brown and the centre is cooked through.
Transfer the cooked toutons to a plate and serve while they’re still warm.
What to Serve With Toutons
For a classic Newfoundland breakfast, it’s hard to beat warm toutons with butter and molasses. The butter melts into the warm bread while the molasses adds that rich sweetness that so many people remember from home.
You can also serve them with:
- Blueberry or partridgeberry jam
- Maple syrup
- Honey
- Fried eggs
- Bologna
- Bacon
- Cheese
For a savoury breakfast sandwich, split a warm touton in half and fill it with a fried egg, cheese, and a slice of fried bologna.
Can You Use Leftover Bread Dough?
Absolutely. In fact, that’s one of the traditional reasons for making toutons.
If you’re already making homemade white bread, simply save a portion of the risen dough before baking your loaves. Shape it into small patties and fry them for breakfast.
It’s an easy way to turn one batch of bread dough into something completely different.
Tips for Good Toutons
Keep the heat around medium. If the pan is too hot, the outside may brown before the dough cooks properly in the centre.
Don’t make them too thin. A good touton should have a soft, slightly chewy middle.
Use both butter and oil. Butter gives the toutons plenty of flavour, while the oil helps keep the butter from browning too quickly.
Serve them fresh. Toutons are at their best straight from the frying pan while they’re still warm.
Storing Leftovers
If you happen to have leftovers, let them cool completely and store them in an airtight container in the refrigerator.
Warm them again in a frying pan or toaster oven. A little butter in the pan will help bring back that freshly cooked texture.
The bread dough itself can also be frozen if you make more than you need. Thaw it before shaping and frying your next batch.
An Old-Fashioned Newfoundland Favourite
There isn’t anything fancy about Newfoundland Toutons, and that’s part of what makes them so good.
A little bread dough, some butter, a hot frying pan, and a spoonful of molasses are all you really need. It’s the kind of simple Canadian comfort food that has been made in Newfoundland kitchens for generations.
Serve them hot, don’t worry if every one looks a little different, and make sure there’s plenty of butter and molasses on the table.
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