Newfoundland Toutons Recipe - Food.com (2024)

FAQs

Are bannock and toutons the same thing? ›

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.

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.

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.

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.

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.

You can freeze bread dough; however, timing and technique are both important to the end results. You must freeze yeast bread dough, such as sourdough bread dough, after the first rise and after you've shaped it into its final form. If the dough is for a loaf of bread, freeze the dough inside the loaf pan.

The frying process makes the dough crispy and brown on the outside while retaining a soft center. While you can use your own bread recipe to make fried bread, using frozen bread dough can expedite the process. Once you allow the dough to thaw, it's ready to use in the same way you'd use fresh dough.

Navajo frybread originated 144 years ago, when the United States forced Indians living in Arizona to make the 300-mile journey known as the "Long Walk" and relocate to New Mexico, onto land that couldn't easily support their traditional staples of vegetables and beans.

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.

What is the most popular food in Newfoundland? ›

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.

The Landseer is a dog that originated in Canada. It is a black-and-white variety of the Newfoundland that is recognised as an independent breed in continental Europe.

Canada

Touton / Place of origin

With all the bread baking going on right now I thought I'd update this favourite Newfoundland breakfast treat, especially in time for Fathers Day Brunch! Toutons: Pronounced tout(rhymes with pout)-ens.

Directions: If using frozen dough, leave out on counter in a covered bowl until it totally thawed out and at room temperature.

Bannock, skaan (or scone), Indian bread, alatiq, or frybread is found throughout North-American Native cuisine, including that of the Inuit of Canada and Alaska, other Alaska Natives, the First Nations of the rest of Canada, the Native Americans in the United States, and the Métis.

Bannock is not to be confused with Australian Damper. Bannock refers to any large round article baked or cooked from grain, whereas damper, is traditionally baked or cooked from wheat flour and water. Bannock was taken to North America and Canada by the Scottish explorers and fur traders.

Bannock is a type of fry bread, which originates from Scotland but was eventually adopted by the Indigenous peoples of Canada, particularly the Métis of western Canada. Bannock stems from the Gaelic word bannach, which means “morsel,” a short and sweet but accurate description.

Bannock was baked in an oven or over a fire while frybread was cooked in oil. I make both and have different recipes for each, my bannock recipe being more cake like and not suitable at all for frying. My frybread recipe is thinner and cooks well in oil.