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| Toutons |
Originally published on November 5, 2008
Toutons: Pronounced tout(rhymes with pout)-ens.
All readers from Newfoundland or those have had some connection with this province, will undoubtedly know what a touton is, most others will not. A touton is simplicity itself and perfect simplicity at that. As uninspired as it may seem, a touton is merely a piece of fried bread dough. While that may not seem particularly appealing, it is an age old culinary tradition in
Newfoundland whose virtues are universally enjoyed by all who have known it. A crispy outside and a tender slightly chewy inside make them very texturally appealing, which in my humble opinion has accounted for a large part of their long time popularity.I have never seen anything similar or heard reference to anything similar to a touton in any other place but Newfoundland. Likely an invention to use up leftover bread dough from the daily baking of bread that was very prevalent in Newfoundland kitchens until recent decades, the dough was flattened into small rounds and traditionally fried in rendered fatback pork. Toutons would then be served with 'Scruncheons', which are the crunchy little cubes that are the result of frying the diced fatback pork.
Toutons are traditionally considered a breakfast or brunch item and can still be found quite commonly on the breakfast menus of many local restaurants. It is much rarer to find them cooked in fatback pork as modern day dietary considerations have seen an evolution to more healthy fats. The toutons you order in Newfoundland restaurants are far more likely to be fried in canola oil than anything else these days. I confess that I fry mine in a combination of olive oil and clarified butter, a flavor which I have become accustomed to over the years. The other very traditional accompaniment to toutons, still very much appreciated by purists, is a drizzle of molasses. A pat of butter melting over the top is a tasty indulgence as well.
I use my standard white bread recipe for toutons which you can find here:
http://www.rockrecipes.blogspot.com/2007/10/homemade-white-bread.html
Form dough into about 2 ounce balls and flatten into 3 inch rounds.
Use a combination of olive oil and butter to fry the toutons in for more flavor. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat 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 center. 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. I 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.
Form dough into about 2 ounce balls and flatten into 3 inch rounds.
Use a combination of olive oil and butter to fry the toutons in for more flavor. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat 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 center. 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. I 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.
One other idea that I incorporate toutons into are touton breakfast sandwiches as pictured below. I make slightly thicker toutons than I normally do, split them like an English muffin and use them to sandwich bacon, cheddar, garlic scrambled egg and roasted red pepper. Definitely one of my brunch favorites!!
|
| Toutons |
Originally published on November 5, 2008
Toutons: Pronounced tout(rhymes with pout)-ens.
All readers from Newfoundland or those have had some connection with this province, will undoubtedly know what a touton is, most others will not. A touton is simplicity itself and perfect simplicity at that. As uninspired as it may seem, a touton is merely a piece of fried bread dough. While that may not seem particularly appealing, it is an age old culinary tradition in
Newfoundland whose virtues are universally enjoyed by all who have known it. A crispy outside and a tender slightly chewy inside make them very texturally appealing, which in my humble opinion has accounted for a large part of their long time popularity.I have never seen anything similar or heard reference to anything similar to a touton in any other place but Newfoundland. Likely an invention to use up leftover bread dough from the daily baking of bread that was very prevalent in Newfoundland kitchens until recent decades, the dough was flattened into small rounds and traditionally fried in rendered fatback pork. Toutons would then be served with 'Scruncheons', which are the crunchy little cubes that are the result of frying the diced fatback pork.
Toutons are traditionally considered a breakfast or brunch item and can still be found quite commonly on the breakfast menus of many local restaurants. It is much rarer to find them cooked in fatback pork as modern day dietary considerations have seen an evolution to more healthy fats. The toutons you order in Newfoundland restaurants are far more likely to be fried in canola oil than anything else these days. I confess that I fry mine in a combination of olive oil and clarified butter, a flavor which I have become accustomed to over the years. The other very traditional accompaniment to toutons, still very much appreciated by purists, is a drizzle of molasses. A pat of butter melting over the top is a tasty indulgence as well.
I use my standard white bread recipe for toutons which you can find here:
http://www.rockrecipes.blogspot.com/2007/10/homemade-white-bread.html
Form dough into about 2 ounce balls and flatten into 3 inch rounds.
Use a combination of olive oil and butter to fry the toutons in for more flavor. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat 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 center. 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. I 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.
Form dough into about 2 ounce balls and flatten into 3 inch rounds.
Use a combination of olive oil and butter to fry the toutons in for more flavor. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat 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 center. 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. I 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.
One other idea that I incorporate toutons into are touton breakfast sandwiches as pictured below. I make slightly thicker toutons than I normally do, split them like an English muffin and use them to sandwich bacon, cheddar, garlic scrambled egg and roasted red pepper. Definitely one of my brunch favorites!!
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