Breakfast Stall · Fried Dough Bread
Toutons
🍞
Photo coming soon
Toutons were traditionally made from the leftover dough trimmings of the week's bread baking, meaning nothing in a Newfoundland kitchen went to waste.
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.
More from Canada
Tim Hortons Double-Double
Poutine
BeaverTails (Queues de Castor)
Montreal Smoked Meat Sandwich
🍫
Nanaimo Bar
Japadog
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.