Traditional Newfoundland Toutons
Founders
12
20 minutes
20 minutes
Newfoundland & Labrador
1-1.5 hours
Toutons are a beloved Newfoundland breakfast and comfort food, made from pieces of bread dough fried until golden brown on the outside and soft and fluffy inside. Traditionally, they were a practical way to use leftover bread dough, turning a simple staple into something warm and satisfying.
Served hot with butter and molasses, toutons are a taste of Newfoundland home cooking. Some families enjoy them with homemade jam, while others prefer a drizzle of maple syrup. This recipe uses a traditional yeast-raised bread dough and includes an easy overnight option for fresh toutons at breakfast.
Ingredients
For the bread dough
- 1 cup (250 mL) lukewarm water
- 2¼ teaspoons (1 packet / 7 g) active dry yeast
- 1 teaspoon granulated sugar
- 3 cups (375 g) all-purpose flour, plus extra as needed
- 1 teaspoon salt
- 2 tablespoons softened butter or shortening
- 1–2 tablespoons neutral oil, for frying
For serving
- Butter
- Newfoundland molasses, to taste
- Homemade jam or maple syrup, optional
Directions
Prepare the yeast
In a large mixing bowl, combine the lukewarm water, yeast, and sugar. Let stand for 5–10 minutes, until the yeast is foamy. If using instant yeast, mix it directly into the flour instead.
Make the dough
Stir in the softened butter or shortening and salt. Add the flour gradually, mixing until a soft dough forms. Turn it onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
The dough should feel soft and slightly tacky, not dry or stiff. Add a little extra flour only if it is too sticky to handle.
Let the dough rise
Place the dough in a lightly greased bowl and turn it once to coat. Cover with a clean tea towel or plastic wrap. Leave in a warm, draft-free place for 1–1½ hours, or until roughly doubled in size.
Overnight option: After mixing and kneading, cover the dough and refrigerate overnight. In the morning, let it stand at room temperature for 30–45 minutes before shaping.
Shape the toutons
Gently punch down the dough and turn it onto a lightly floured surface. Divide it into approximately 12 equal pieces. Shape each piece into a small, thick round or oval, about ½–¾ inch thick. Let rest for 10–15 minutes while you heat the pan.
Fry until golden
Heat a heavy skillet over medium to medium-low heat. Add enough oil to lightly coat the bottom. Fry the toutons in batches, leaving room between them. Cook for 3–5 minutes per side, adjusting the heat as needed, until both sides are golden brown and the centres are cooked through.
If they brown too quickly, lower the heat so the inside has time to cook. Add a little more oil between batches if needed.
Serve warm
Transfer the toutons to a plate and serve immediately with butter and a generous drizzle of molasses. For the classic Newfoundland experience, split one open while it is still warm, let the butter melt into the soft bread, and finish with molasses.