Newfoundland Toutons Recipe - Food.com (2024)

FAQs

What is touton dough made of? ›

Fried bread dough

Toutons are often made from leftover bread dough, or dough that was left to rise overnight, such as this description from North River, Conception Bay, 1966: Risen bread dough pulled flat like a pancake, and fried in pork fat (salt) or margarine.

(If you have a stand mixer, this is when you can use a dough hook.) Tip onto the counter and knead for another couple of minutes until the dough becomes elastic. Place the dough in a bowl lightly coated with oil. Cover and let rest in a warm spot for a couple of hours, until the dough doubles in size.

A touton is a deep-fried puck of leavened dough. Pronounced as tout-en, rhymes with clout-earn. Nobody knows the exact origin but I'd wager it was from British settlers, same as bannock. To me, toutons are simply a chewier bannock.

A Newfoundland breakfast, derived in large part from the traditional fry-ups of the British Isles, may consist of beans, a touton, fried egg and bacon. Jeremy Keith/Wikipedia. ST. JOHN'S, N.L. — Part 8 of a series.

Fat, in the form of solid shortening, margarine, or butter; or in the liquid form of oil contributes tenderness, moistness, and a smooth mouthfeel to baked goods. Fats enhance the flavors of other ingredients as well as contributing its own flavor, as in the case of butter.

Like many folk foods, toutons are known by several names. The Dictionary of Newfoundland English indicates that they are also known as flacoon, bangbelly and damper devil, depending on region and variance.

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

Canada

Touton / Place of origin

Bannock became a staple for voyageurs, fur traders, prospectors, and later, Indigenous peoples. It is a quick and simple carbohydrate-rich food, which was hard to come by in many parts of Canada. Many would mix the dough right into their flour bag, and toss it onto a pan whenever the need arose.

What does bannock mean in english? ›

1. : a usually unleavened flat bread or biscuit made with oatmeal or barley meal.

[ ban-uhk ] show ipa. nounScottish and British Cooking. a flat cake made of oatmeal, barley meal, etc., usually baked on a griddle.

Signature Dish: Jiggs Dinner

If there's a single dish that embodies Newfoundland, Jiggs dinner—a dish composed of salt beef (known as corned beef in the US), greens, carrots, turnips, and pease pudding—would have to be it.

Jiggs dinner, also called boiled dinner or cooked dinner, is a traditional meal commonly prepared and eaten on Sundays in Newfoundland. Corned beef and cabbage was the favorite meal of Jiggs, the central character in the popular, long-running comic strip Bringing Up Father by George McManus and Zeke Zekley.

Some of these famous Newfoundland items include colcannon, doughboys, pea soup, salt fish and brewis, toutons, and cod tongues. Many Newfoundlanders enjoy dishes including delicious Jigg's dinner which is made up of beef stew, cabbage, turnip and potatoes followed by Figgy Duff pudding as a desert.

Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. They are food additives combined with flour to improve baking functionality.

Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they remain soft, light, and airy on the inside.

RICH DOUGHS:

There is no exact dividing line between rich and lean dough, but generally rich doughs are those that contain higher levels of fat, sugar and eggs. Non-sweet bread including rich dinner rolls and brioche. These have a higher fat content, but the sugar is low.