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Newfoundland Toutons

Traditional Newfoundland Toutons

Traditional Newfoundland Toutons are made from Nan's Bread. (Recipe also on A Canadian Foodie.) Emily Mardell and mother, Joy, taught me this traditional regional family recipe made with slicing off wedges of proofed Nan's Bread, shaping them into discs and frying them into crispy golden fluffy glory: traditionally served with generous drizzle Fancy Molasses and a big dob of butter. Emily was taught to make these by her grandmother, "Gigi", cherishes teaching her young daughter this same recipe.
Course Breakfast
Cuisine Canadian
Author Valerie Lugonja via Emily Mardell


  • 12 60 gram or 2 ounce slices Nan's Bread Dough, proofed
  • 1/4 to 1/2 cup or 60-90 grams Salt Pork Back Fat or Cooking Oil
  • 1 tablespoon butter per Touton (times 12)
  • 2 tablespoons Fancy Molasses per Touton (times 12)
  • Homemade Partidgeberry Jam (optional)
  • Scruncheon (optional)


  1. Heat heavy skillet over medium heat until sizzling; if using salt pork back fat, render into “scruncheons”, remove leaving rendered fat behind

  2. If using cooking oil, place 1 inch in bottom of heavy pan; set aside.

  3. Cut 60 gram or 2 ounce slices of dough from proofed Nan’s bread; lightly stretch into disc shapes.

  4. Cover and rest for 10 minutes; heat skillet on medium heat to sizzling (test a pinch of dough).

  5. Add Toutons, 3-5 at a time, depending upon size of pan; do not overcrowd. Toutons will puff immediately. Cook until golden brown on both sides and repeat until all are fried.

  6. Serve warm with lots of butter and fancy molasses and the "scruncheons” if fried in salt pork back fat!