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Modern adaptation
Toutons · Touton
Rounds of leftover yeasted white bread dough, rested and shallow-fried slowly in canola oil; served warm with butter and molasses.
Toutons use raised bread dough to make a hot, pan-fried bread for breakfast. Newfoundland and Labrador Tourism describes them as yeasted dough fried until golden and served with molasses or corn syrup. This version uses a measured method for eight rounds from about one pound of leftover white bread dough.
The dough formula is not included. The author links to a separate white-bread recipe, but this method covers only shaping and frying already raised dough. The suggestion that toutons developed as a way to use leftover dough is not a dated history of the dish.
Divide the dough into eight pieces of about two ounces each. Flatten them into rounds three to four inches across and about half an inch thick, then rest them for 15–20 minutes so they rise slightly.
Shallow-fry in about half an inch of canola oil. Heat over medium-low to about 275°F (135°C), with the oil bubbling gently at the edges. Turn each touton after about four to five minutes and fry the second side for the same time. Keep the oil near that temperature: hotter oil can brown the outside before the centre cooks. An optional finish is about ten minutes in a 250°F (121°C) oven. The recipe provides no internal temperature.
Use bread dough with a known preparation and storage history; this method does not supply its formula or storage schedule. Raw flour may carry harmful bacteria. Do not taste raw dough, wash hands, utensils and surfaces after handling it, and cook the dough before serving. The listed oil temperature and frying times are recipe instructions, not validated internal-doneness limits.
Newfoundland and Labrador Tourism describes toutons as a provincial breakfast food made from yeasted dough. Rock Recipes documents a contemporary method and suggests that toutons likely developed as a way to use leftover dough; that suggestion is not a dated origin account. The recipe does not make a claim about when toutons first appeared.
Yield 8 toutons · Scaling: source batch only
The dough contains flour that has not yet been fully cooked. FDA advises against tasting raw dough and says cooking is needed to make flour foods safe.
Hazard sourceThe method heats a shallow layer of oil in a skillet; spills and splashes can burn.
Hazard sourceDo not taste uncooked dough. Wash hands, utensils and surfaces after handling flour dough.
Control sourceUse dough that has been handled and stored according to the bread-dough source. This recipe does not set storage limits because it does not give the dough formula or holding history.
Control sourceUse a thermometer to follow the source's approximate 275°F oil recommendation, avoid crowding the pan, and keep hands and water away from hot oil.
Control sourceDo not eat raw or doughy bread dough. The source warns that oil that is too hot can brown the outside before the centre cooks and suggests an optional 250°F oven finish for about 10 minutes. It does not give an internal temperature or a validated safety limit.
The ingredient is leftover white bread dough; its flour mix, proofing method and storage schedule are outside this recipe. Use dough with a known, safely handled history.
Rock Recipes documents this specific Newfoundland method, and Newfoundland and Labrador Tourism describes toutons as a provincial yeasted-dough breakfast food. No precise birthplace is claimed.
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Rock RecipesInspiration · Method · History · Geography
Newfoundland ToutonsThe source makes eight toutons from about 1 lb leftover white bread dough and canola oil.
It shapes about 2 oz pieces into 3–4 inch rounds about ½ inch thick and rests them 15–20 minutes.
It recommends about ½ inch canola oil heated over medium-low heat to about 275°F, frying about 4–5 minutes per side, and offers an optional 250°F oven finish for about 10 minutes.
The source serves them warm with butter and molasses and suggests, without dating the origin, that they likely used leftover dough from daily bread baking.
Newfoundland and Labrador TourismHistory · Geography
5 Foods You Must Experience in Newfoundland and LabradorThe provincial tourism authority describes toutons as pan-fried yeasted dough eaten most often for breakfast and served with molasses or corn syrup.
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowFDA says flour is usually raw, advises not to taste raw dough or batter, and recommends washing hands, utensils and surfaces after handling flour.