Newfoundland Toutons (Print-Friendly Version)
Fluffy golden dough rounds, pan-fried then served warm with butter and molasses—a Newfoundland comfort classic.
# Ingredients:
01 -
1 pound leftover white bread dough
02 -
Canola oil for frying
# Steps:
01 -
Shape the dough into 2-ounce balls and flatten them into 3 to 4-inch rounds, approximately 1/2 inch thick. Allow them to rest on a well-floured surface for 15-20 minutes to rise slightly.
02 -
Heat about 1/2 inch of canola oil over medium-low heat to approximately 275°F in a large skillet. Use a combination of olive oil and butter for added flavor, if desired. Avoid heating above 275°F to prevent a doughy center.
03 -
Fry the toutons in the hot oil until golden on one side, approximately 4-5 minutes. Flip and fry the opposite side for an equal amount of time. Ensure the oil bubbles gently at the edges to prevent excess absorption.
04 -
Place fried toutons on a parchment-lined aluminum cookie sheet and bake in a 250°F oven for an additional 10 minutes to ensure they are cooked through.
05 -
Serve warm with butter and a drizzle of fancy molasses.
# Notes:
01 -
Frying at a low temperature ensures the toutons cook evenly and remain light.