Canadian
Toutons
These Newfoundland toutons are pieces of risen bread dough fried in rendered pork fat until blistered and golden, then served hot with molasses. They are crisp-edged, soft inside, and best eaten straight from the pan.
Watch it madeNewfie Lifestyle · 13:11
Ingredients
- All-purpose flour1 cup, plus more for dusting
- Instant yeast3/4 tsp
- Sugar1 tsp
- Fine salt1/2 tsp
- Warm water1/2 cup
- Softened butter or shortening1 tsp
- Rendered salt pork fat or lard2 tbsp
- Molasses3 tbsp, for serving
Method
- In a bowl, stir together the flour, instant yeast, sugar, and salt.
- Add the warm water and softened butter or shortening, then mix until a shaggy dough forms.
- Knead on a lightly floured surface for 6 to 8 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, until doubled.
- Punch down the dough and divide it into 4 equal pieces.
- Flatten each piece with your hands into a rough round about 1/2 inch thick, then let them rest for 10 minutes.
- Heat the rendered salt pork fat or lard in a heavy skillet over medium heat until shimmering but not smoking.
- Fry the toutons for 2 to 3 minutes per side, turning once, until deep golden brown with crisp edges and a cooked, bready centre.
- Drain briefly on paper towel if needed, then serve hot with molasses spooned over or alongside.
Common questions
Can I substitute something for rendered salt pork fat or lard when frying toutons?
Yes. Neutral oil works, but you’ll lose some traditional flavor. For a closer result, use a mix of butter and oil, or bacon fat if you have it. Keep the heat moderate so the outside browns without burning.
How long does it take to make toutons from start to finish?
Plan on about 1 hour 30 minutes total: 10 minutes to mix and knead, 1 hour for the dough to rise, plus 10 minutes resting after shaping and about 10 to 15 minutes to fry all four pieces.
What are the most common mistakes when making toutons?
The biggest mistakes are adding too much flour, under-kneading, and frying too hot. Too much flour makes them dense; weak kneading gives poor texture; excessive heat browns the outside before the center cooks through.
How should I store leftover toutons and reheat them?
Store cooled toutons in an airtight container at room temperature for 1 day, or refrigerate up to 3 days. Reheat in a skillet or toaster oven until warm and crisp again. Avoid microwaving if you want to keep the edges crisp.
What are good ways to serve toutons besides molasses?
They’re best hot with molasses, but they also work with maple syrup, butter, jam, or honey. For a savory breakfast, serve them with eggs, bacon, or baked beans, since the bread is soft inside and crisp outside.