Breakfast Stall · Fried Dough Bread
Toutons
Photo: Bigmacthealmanac / Wikimedia Commons · CC BY-SA 4.0
Toutons were traditionally made on bread-baking day, when pieces of the rising dough were pulled off and fried for breakfast before the loaves went into the oven.
Pieces of raw bread dough are flattened and pan-fried in butter or pork fat until crisp outside and doughy inside, then drizzled with molasses. Breakfast stalls and community fundraisers across Newfoundland serve them hot off the griddle.
Why it's made this way: The dish grew out of Newfoundland's rural outport kitchens, where bread-dough scraps and molasses, a staple import from the historic salt-fish trade with the Caribbean, were both always on hand.
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