A Taste of Canada ~ Toutons

I found this photo on Wikipedia of baked beans, fried eggs, fried bologna, and a touton and want to make it right now.

The most widely-accepted definition of a touton refers to the dish produced by frying bread dough on a pan in butter or pork fat. Fried bread dough is not unique to Newfoundland and Labrador, Acadian lard-fried Croix en d'Jeu being one example from outside the region. Toutons are often made from leftover bread dough, or dough that was left to rise overnight.

They were sometimes a treat for children, who were fed them so they wouldn’t gobble up all the fresh-baked bread.

YIELD: 8 TOUTONS

Newfoundland Toutons

Newfoundland Toutons. The delight of every Newfoundlander, especially served with melting butter & a drizzle of molasses.

PREP TIME5 minutes

COOK TIME10 minutes

TOTAL TIME15 minutes

Ingredients

1 pound leftover white bread dough, (Approximately)
canola oil for frying

Instructions

Form dough into about 2 ounce balls and flatten into 3 to 4 inch rounds, about a 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 centre.
I use a combination of olive oil and butter to fry the toutons in for more flavour. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat about a half inch of canola oil over medium low heat to about 275 degrees F in a large skillet. (Over that temperature may result in toutons with a doughy centre. You want these to bubble and begin to fry immediately so that they don't absorb a lot of oil but 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.
You can place them on a parchment lined aluminum cookie sheet in a 250 degree F oven for another 10 minutes or so to ensure that they are cooked through if you like.
Serve warm with butter and a drizzle of fancy molasses.

https://www.rockrecipes.com/newfoundland-toutons/

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