Newfoundland Toutons
A local treat that's slowly fried or grilled pieces of white dough; traditionally served with molasses or maple syrup.
Ingredients
- 1 package frozen Bridgeford Ready Dough, thawed
- Canola and/or olive oil, if frying
- All-purpose flour
- Butter or margarine, if grilling
- Molasses or syrup, of choice
Instructions
To prepare the toutons dough:
- Use cooking spray to cover bottom and sides of three bread pans.
- Place one of the frozen white ready dough loaves in each pan.
- Cover with a tea towel, place in a warm place, and allow to thaw and rise; 1 - 2 hours; or overnight, if possible.
- Once bread has thawed and risen, form dough into about 2-ounce balls and flatten into 3 - 4-inch rounds which are about 1/2-inch thick.
- Let rest on a well floured surface for 15 - 20 minutes to rise a little.
- This will ensure that they won't be doughy at the center.
To prepare the toutons:
- Try using a combination of olive oil and butter to fry the toutons for more flavor.
- Traditionally, these are fried in rendered pork fat, if you choose.
- Otherwise, in a large skillet, heat about a half inch of oil, over medium-low heat, to about 275°F.
- Over that temperature may result in toutons with a doughy center.
- You want these to bubble and begin to fry immediately so that they don't absorb a lot of oil; however, frying as slowly as possible is very important.
- When they are golden on one side flip them and fry for an equal amount of time on the opposite side.
- About 4 - 5 minutes per side if fried slowly, with the oil just bubbling at the edges.
- Serve warm with butter and a drizzle of molasses or syrup.
Notes
Alternatively, form the touton balls, melt a few tablespoons of butter on a hot grill; place several toutons on the grill; cook 4 - 5 minutes on each side and flip. Add additional butter or margarine, as needed. Continue to grill until golden brown.