Breakfast · Newfoundland
Toutons
Newfoundland fried bread dough. Molasses, butter, no argument.
Total
2 hr 30 min
Prep
20 min
Cook
20 min
Serves
6
Ingredients
- 1 ½ cups warm water
- 1 tbsp sugar
- 2 ¼ tsp active dry yeast
- 3 ½ cups all-purpose flour
- 1 ½ tsp salt
- 2 tbsp butter (softened)
- ¼ cup fatback pork or bacon fat (for frying)
- molasses (to serve)
- butter (to serve)
Method
- Stir the sugar into the warm water, sprinkle the yeast over, and leave it 10 minutes until it foams.
- Mix in the flour, salt and softened butter until it comes together into a shaggy dough.
- Knead 8 minutes by hand until smooth and springy.
- Cover and rise in a warm spot until doubled, about 90 minutes.
- Punch down and pull off pieces the size of a golf ball. Flatten each to about half an inch thick.
- Render the fatback in a cast iron pan over medium heat, or melt the bacon fat.
- Fry the rounds 3 to 4 minutes per side until deep golden and cooked through the middle.
- Serve hot with butter and a heavy pour of molasses.
Notes
This is the classic use for leftover bread dough, if you already have risen dough, skip straight to step 5.
Medium heat, not high. Too hot and the outside burns while the centre stays raw.
Source: Traditional
wolfeats.ca/recipes/toutons/