Newfoundland Toutons

These golden Newfoundland Toutons bring the warmth of the East Coast right to your breakfast table. Soft inside with a delicate fried crust, they are best savored hot with butter and a generous pour of molasses. I whip these up on chilly mornings when comfort is needed most.

These toutons were my introduction to Newfoundland hospitality the first time I visited friends there. Now when I make them they always spark nostalgic memories of laughter around the kitchen table.

Ingredients

• White bread dough: about one pound leftover dough works wonderfully since its flavor develops after a rest and you get that authentic bakery taste
• Canola oil for frying: its neutral flavor makes for a tender finish and achieves even browning

Pro tip

Using a blend of olive oil and butter in the pan infuses a rich depth to the toutons

Choose fresh dough

for the fluffiest texture but even day old dough will yield beautifully rustic results

Step-by-Step Instructions

Shape the Dough:

Form chilled or room temperature bread dough into balls about the size of a large egg. Flatten each one into a disk about three to four inches wide and half an inch thick. Lightly dust your fingers and the surface with flour to prevent sticking and tearing

Let Them Rise:

Let the rounds rest on a generously floured counter uncovered for about fifteen to twenty minutes. This lets the gluten relax and ensures they puff up slightly when fried and do not stay dense or doughy in the middle

Heat the Oil:

In a large heavy skillet pour enough canola oil to reach about half an inch up the sides. Warm over medium low heat until small bubbles form around a wooden spoon at about two hundred seventy five degrees Fahrenheit. The oil should be hot but not smoking

Fry the Toutons:

Carefully lay the dough rounds in the oil a few at a time without crowding. Fry for about four to five minutes on one side until the bottom is well browned and crisp. The oil should gently bubble at the edges but not splatter

Flip and Finish:

Turn each touton and fry for another four to five minutes on the other side so they become evenly golden with a pillowy inside. If they brown too quickly lower the heat

Bake if Needed:

If you like you can place the toutons on a parchment lined baking sheet and pop them in a two hundred fifty degree oven for about ten minutes. This helps finish the cooking if you worry they might still be a bit doughy inside especially with thicker rounds

Serve Warm:

Pile the toutons on a plate and serve immediately with lots of soft butter and a stream of molasses over top

Save

I have come to love the way molasses seeps into the warm toutons making every bite sweet and sticky. My grandmother always joked it was the best part of visiting the Rock and that homesick feeling comes back whenever I make these