Newfoundland Toutons

Warm toutons + molasses = YUMMY!
Warm toutons + molasses = YUMMY!

From reading my past posts, I’m sure you have gotten the message that I adore and honour my Newfoundland heritage. Here is a recipe for Newfie Toutons that I come back to again and again as they remind of a wonderful morning I spent at The Rooms in St. John’s. For those of you who don’t know what toutons are, they are essentially deep fried bread (my Canadian readers can liken them to the bread version of a Timbit). They are highly addictive and best eaten warm with molasses and/or dipped in baked beans.

Plan ahead for these – they take time to make!


 Newfoundland Toutons*


1 tbsp sugar

1 tsp sugar

½ cup lukewarm water

2-8g packets of traditional yeast (or 1-16g packet)

1 cup 1% milk

2 tbsp butter

½ cup cold water

½ tbsp salt

4 ½ to 5 ½ cups all-purpose flour


Definitely one of my favourite Newfie recipes!
Definitely one of my favourite Newfie recipes!
  1. Dissolve 1 tbsp sugar in the lukewarm water. Sprinkle with the yeast and let stand for 10 minutes, and then stir briskly with a fork.
  2. Scald the milk (I just put it in the microwave); add butter. Stir until melted.
  3. Add cold water, salt, and 1 tsp sugar to the milk and butter mixture.
  4. Once the milk mixture is lukewarm, add the yeast. Stir until blended.
  5. Add 2 cups of the flour and beat with a wooden spoon until smooth.
  6. Gradually add more flour until the dough is moist but no longer sticks to the bowl.
  7. Turn dough onto a lightly floured surface and knead for 10 minutes (great way to get frustrations out!)
  8. Shape the dough into a ball and place in a lightly greased bowl. Cover with a damp cloth and allow it to rise in warm, draft free place (e.g. in the oven with the oven light on). Allow to double in size. This can take anywhere from 1 to 2 hours.
  9. Punch down the dough and pinch off pieces about half the size of the palm of your hand. Flatten into a circle shape.
  10. Fry in vegetable oil until golden brown and crisp on both sides.

*Recipe adapted from

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