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!
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Beauty and the Bay 
Looks so yum! 😃
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Thankyou 💕
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I haven’t heard of these before but they look really tasty one for me to try I think.
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Thank you they are very delicious even with jam
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Just discovered you today and so delighted to “meet” you. I’ve never deep-fried toutons but want to try it this way now. I’m a bit nervous about open frying. What do you think about cooking them in a closed deep fryer? Would it make much difference?
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Hi I’ve done them both ways equally as good . A great tip when open frying is to have oil next to you if it gets too hot more oil will quickly cook it down. Use a deep pan and just 1.4 way oil. I’d try the deep fryer if your more comfortable there’s really no difference ❤️
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Thank you. I watched you deep fry the toutons in a shallow pan with lots of oil and thought I’d be too nervous to do that. I’ll try it in the deep fryer. Can’t wait.
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Very welcome 😊 enjoy
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Absolutely love this recipe! For first timer; like me it was so easy to follow! Great results. I ended up making 2 batches! My family loved the Toutons, pizza and buns I made.
Thank you so much for sharing this recipe💞
Charlene 💕
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Thank you so much and I’m so happy you enjoyed it. You are most welcome. ❤️
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