How to make Newfoundland Toutons!

Toutons, posies, fry bread, bannock whatever you want to call it, we call them Toutons , is simply fried bread dough. Originally, Newfoundlanders fried in fat back pork but most use oil and butter now. I am assuming its a little more gentle on the old arteries.

A staple in many Newfoundland kitchens ; it was an everyday sight to see everyone’s mom I knew with a big of drawers on their head, especially when you came home for lunch. God forbid someone got a hair in their loaf of bread. If you were lucky enough your mom might have them ready when you arrived. Regardless how you eat them; with Jam or butter or warm molasses dripping down your chin, hot or cold, these toutons sure are loved by every one that has tried them. For generations!

They can even make great sandwich or burger buns or even fill with jam if your frying them, dust with powdered sugar and voila Doughnuts! Yummy. Be careful when frying with butter I usually add a little oil just so the butter doesn’t burn.

Heres a video of me demonstrating 2 ways to make these delicious toutons!

https://www.youtube.com/watch?v=I8A1V3humzQ

You can use any left over dough and can sometimes purchase pre made dough at your local grocery store. Here’s an easy recipe enough for a couple loaves of bread and a nice pan of toutons. Enjoy!

Ingredients:

• 3 cups luke warm water
• 6-8 cups flour
• 4 & 1/2 tsp. instant quick rise yeast.
• 1/4 cup sugar
• 2 eggs
• 6 tbsp oil ( more for frying)
• 2 tsp. salt

Method:

Combine 4 cups of flour with yeast and set aside. Whish eggs with oil & sugar, add 3 cups of luke warm water make sure its not too hot. With ba wooden spoon add all the flour yeast mix at once. Stir until its smooth with no lumps.

Measure another 4 cups flour and add 2 tsp. salt to it. Add this to the other mixture about 1/2 cup at a time until its no longer sticky. Slightly sticky is ok. Cover and rise until doubled in bulk. punch down and shape into toutons or loaves fry or deep fry. You’ll see both methods in the above video. Serve with warm molasses, jam, powdered sugar or whatever tickles your fancy! Enjoy!