Canadian National Dishes

Newfoundland Toutons with Molasses

Toutons are small rounds of risen bread dough pan-fried until golden, a familiar Newfoundland and Labrador breakfast and snack. This home batch makes twelve soft-centred rounds from a simple enriched yeast dough. Serve them warm with molasses; butter or maple syrup are easy alternatives. The name also appears for a distinct baked molasses-and-pork bun in some Newfoundland sources, but this recipe follows the fried-dough meaning.

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Wide view of golden toutons, one opened to show the soft bread inside, with molasses at the side.
Wide view of golden toutons, one opened to show the soft bread inside, with molasses at the side.
Prep 25 minutes
Cook 25 minutes
Total 2 hours 20 minutes
Calories About 395 kcal per portion
Ingredients ↓
Overview

Newfoundland Toutons with Molasses

Toutons are made by frying pieces of risen bread dough in a skillet. They are often eaten for breakfast, with molasses as a characteristic topping. Household methods vary: cooks may use fresh dough or scraps left from bread making, and some fry in rendered pork fat. This version uses a measured white-bread dough and neutral oil so the heat is easier to manage at home. It keeps the rounds thick enough to stay tender while cooking through.

Shape the dough evenly and keep the pan at a steady medium-low heat. If the oil smokes or the outside colours before the centre cooks, lower the heat. The optional toppings are not included in the nutrition estimate.

Practical

Practical

  • Weigh the flour for a soft, consistent dough; add only a little extra while kneading if it sticks heavily.
  • The water should feel warm, not hot. Excess heat can weaken or kill the yeast.
  • Let the first rise continue until the dough has doubled; a cool kitchen may need more than 75 minutes.
  • Make all 12 rounds about 9 cm wide and 1.5 cm thick so they cook at a similar rate.
  • Fry in uncrowded batches and adjust the burner if the rounds brown too quickly.
  • A wire rack keeps the bottoms from steaming while excess oil drains.
Ingredients

Ingredients

Dough

  • 500 g white all-purpose wheat flour, weighed
  • 300 mL warm water, about 38–40°C
  • 7 g instant yeast
  • 15 g granulated sugar
  • 8 g fine salt
  • 30 g unsalted butter, softened

For frying

  • 60 mL neutral high-heat oil, as needed for shallow-frying

To serve (optional)

  • Molasses, to taste
  • Butter, to taste
  • Maple syrup, to taste
Directions

Directions

Method

  1. Hydrate the yeastStir the warm water, sugar and instant yeast together in a large bowl. Leave for 5 minutes. The water should be warm rather than hot.

  2. Mix and kneadAdd the flour, salt and softened butter. Mix to a shaggy dough, then knead on a lightly floured surface for 8–10 minutes until smooth, elastic and only slightly tacky. Add extra flour sparingly.

  3. Let the dough risePut the dough in a clean, lightly oiled bowl, cover with a tea towel and leave in a warm, draft-free place until doubled, about 60–75 minutes. Room temperature affects the timing.

  4. Shape the roundsGently press out large air pockets. Divide the dough into 12 equal pieces, shape each into a ball, then flatten to about 9 cm wide and 1.5 cm thick. Cover and rest for 15 minutes.

  5. Heat the panAdd enough oil to a wide heavy skillet to form a thin layer, about 2–3 tablespoons at a time. Heat over medium to medium-low until it shimmers gently but does not smoke. Fry in batches with space around each round.

  6. Fry until cooked throughCook each round for about 2–3 minutes per side, adjusting the heat so it turns golden without browning too quickly. The centre must be set, with no raw or gummy dough. If checking with a thermometer, aim for about 93°C in the centre of a thick round. Add a little oil between batches if needed.

  7. Drain and serveTransfer the toutons to a wire rack for a minute. Serve warm with molasses; offer butter or maple syrup as alternatives.

Practical

Practical

Serving

Make ahead: Mix the dough, cover it and refrigerate for a slow overnight rise. Let it lose some of its chill before dividing and frying. You can also use leftover risen white-bread dough and skip the mixing and first rise.

Make-ahead

Storage and reheating: Cool briefly and refrigerate in a covered container within 2 hours. Use within 2–3 days. Reheat in a skillet over medium-low heat or in a 175°C oven until steaming hot. Freeze cooled rounds for up to 2 months; thaw in the refrigerator and reheat until steaming.

Storage and reheating

Substitutions: Rendered salt-pork fat is a traditional frying option and adds a savoury note. Neutral oil makes the heat easier to control. Butter can be used in the pan but browns faster. Molasses is characteristic; maple syrup is an optional alternative. Baking-powder dough will not have the same risen-bread texture.

Control points

Control points

  • The dough feels stiffKnead in water 1 teaspoon at a time. If it is very sticky, dust the work surface lightly instead of adding a lot of flour.
  • The dough has not doubledGive it more time in a slightly warmer place; yeast and room temperature vary.
  • The outside browns too fastLower the heat and keep the rounds evenly close to 1.5 cm thick.
  • The rounds feel oilyAvoid crowding the pan, let the oil return to a steady medium-low temperature and drain on a wire rack.
  • The dough springs back while shapingCover and rest it for 5 minutes, then flatten again.
Nutrition

Nutrition

  • Serving size2 toutons
  • Calories395 kcal
  • Carbohydrate67 g
  • Protein9 g
  • Fat10 g
  • Fibre2 g
  • Sodium535 mg

This is a rounded ingredient-based estimate, not a laboratory analysis. It assumes about 30 mL of the 60 mL frying oil is absorbed by the batch; actual uptake varies. Optional molasses, butter and maple-syrup toppings are excluded.

Contains wheat/gluten and milk. Do not taste raw dough or flour; raw flour can carry harmful bacteria. Keep utensils and surfaces used for raw dough clean and away from ready-to-eat food. Take care with hot oil, turn the pan handle inward and lower the heat if it smokes. Refrigerate leftovers within 2 hours at 4°C or colder.

FAQ

FAQ

What are toutons?

In Newfoundland usage, the name commonly refers to pieces of risen bread dough fried in a pan. Some sources also record a separate baked bun use of the word.

What do you eat with toutons?

Molasses is a familiar topping. Butter and maple syrup are also easy options; serve them warm so the toppings soften over the surface.

Can I use leftover bread dough?

Yes. Use risen white-bread dough, divide it into 12 pieces, shape and rest the rounds, then fry as directed.

Finish

Finish

  • For a sweet plate, set out molasses, butter or maple syrup.
  • For breakfast, add eggs or baked beans on the side.