Toutons – Fried bread with molasses
- 10 cups all-purpose flour (you can use a mix of bread flour and all-purpose)
- 1/2 cup butter
- 1 1/2 to 3 1/2 cups lukewarm water
- 2 teaspoons sugar
- 2 1/2 teaspoons active dry yeast
- Additional butter or canola oil for frying
- Molasses or butter (for topping),
- Ccloudberry, partridgeberry or blueberry jams (for topping, optional)
Toutons are a traditional Newfoundland breakfast treat consisting of small, fried dough pieces best served warm with a drizzle of molasses. These dough patties are made by flattening leftover bread dough into circular shapes and pan-frying them to golden perfection. Each Touton puffs up slightly, creating a crispy exterior and a soft, chewy interior. They capture the essence of home-style cooking and are often enjoyed as a comforting breakfast item or a snack. Once fried, they are typically topped with a generous pour of sticky, sweet molasses, providing a delightful contrast in flavors. Description by ChatGPT.
Welcome to a cozy journey through heritage and taste with Cynthia's Traditional Newfoundland Toutons. Inspired by Cynthia Randall's family recipe and the warm memories from the Grenfell Interpretation Center's tea room, this recipe brings the essence of Newfoundland to your kitchen. Toutons are a classic Canadian comfort food – fried dough bread served warm with a variety of toppings, reminiscent of times when bread and potatoes graced every meal. These toutons are perfect as a breakfast treat or a sweet snack.
Ingredients:
- 10 cups all-purpose flour (you can use a mix of bread flour and all-purpose)
- 1/2 cup butter
- 1 1/2 to 3 1/2 cups lukewarm water
- 2 teaspoons sugar
- 2 1/2 teaspoons active dry yeast
- Additional butter for frying
- Toppings: butter, molasses, local jams like bakeapple (cloudberry), partridgeberry or blueberry
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Prep Time: 1 hour 15 minutes (including rising time)
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: Makes approximately 20 toutons
Equipment:
- Large mixing bowl
- Frying pan or skillet
- Measuring cups and spoons
- Wooden spoon
- Clean surface for kneading
- Clean kitchen cloth
Cooking Tips:
- Ensure water is lukewarm, not hot, to activate the yeast without killing it.
- Knead the dough well for the best texture.
- The consistency of the dough should be firm but not too dry.
- Adjust the heat carefully while frying to prevent the toutons from burning.
Instructions:
1. In a large mixing bowl, combine the flour, sugar, and active dry yeast. Create a well in the center.
2. Melt the butter and add it to the flour mixture along with 1 1/2 cups of lukewarm water. Begin mixing and gradually add more water as needed until a dough forms. You may not need all the water, or you may need a bit more; the goal is a firm, workable dough.
3. Knead the dough on a floured surface, adding additional flour if the dough is too sticky, until smooth and elastic, approximately 10 minutes.
4. Shape the dough into a ball and let it rest in a greased bowl, covered with a kitchen cloth, for about 45 minutes or until it roughly doubles in size.
5. Preheat a frying pan or skillet over medium-low heat and melt a bit of butter.
6. Punch down the dough and pinch off pieces to form palm-sized balls.
7. Flatten the balls into disks and fry them in the preheated pan with melted butter until golden brown on both sides, usually 3 to 5 minutes per side.
8. Serve your toutons warm with a dollop of butter and your choice of molasses or local jams like bakeapple, partridgeberry, or blueberry.
This authentic Newfoundland Toutons recipe is provided to you by Glacier Cove and can be enjoyed while exploring their content at https://www.youtube.com/@tstbastm
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