Newfoundland Toutons: A Taste of Tradition

The first time I had a touton, I was huddled around a crackling wood stove in a tiny cabin near Gros Morne National Park. A salty wind howled outside, but inside, the air was thick with the comforting aroma of frying dough and pork. My friend’s grandmother, a woman with eyes as blue as the Labrador Sea, placed a plate piled high with golden-brown toutons in front of me, each one glistening with rendered pork fat and topped with crispy scrunchions. That first bite – the slightly chewy texture, the savory pork flavor, the satisfying crunch – was like a warm hug on a cold day. It was a taste of Newfoundland I’ll never forget.

Recipe Overview

• Prep Time: 45 minutes
• Rise Time: 1 hour – 1.5 hours
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yields: Approximately 2 dozen
• Dietary Type: Not suitable for vegetarian diets (contains pork fat)

Ingredients

• 1 tablespoon sugar
• 1 teaspoon sugar
• 1/2 cup lukewarm water
• 1 (16 g) packet traditional yeast
• 1 cup 2% low-fat milk
• 2 tablespoons shortening
• 1/2 cup cold water
• 1/2 tablespoon salt
• 5 – 6 cups all-purpose flour
• 1/4 lb finely cubed bits of fatback pork

Equipment Needed

• Large mixing bowl
• Wooden spoon
• Measuring cups and spoons
• Lightly floured board
• Greased bowl
• Damp cloth
• Large skillet or frying pan
• Slotted spoon

Instructions

1. Begin by activating the yeast. Dissolve 1 tablespoon of sugar in the lukewarm water. Sprinkle the yeast over the water and let it stand for 10 minutes. After 10 minutes, stir briskly with a fork until the yeast is fully dissolved and foamy. This ensures the yeast is alive and ready to leaven the dough.

2. Next, prepare the milk mixture. In a saucepan, scald the milk. Remove from heat and add the shortening, stirring until completely melted.

3. Add the cold water, salt, and 1 teaspoon of sugar to the milk mixture. Stir to combine.

4. Ensure the milk mixture has cooled to lukewarm before adding the yeast mixture. If the mixture is too hot, it will kill the yeast.

5. Pour the yeast mixture into the milk mixture and stir until blended.

6. In a large mixing bowl, add 2 cups of flour to the wet ingredients. Beat with a wooden spoon until smooth, ensuring there are no lumps.

7. Gradually add the remaining flour, mixing until you have a moist dough that no longer sticks to the bowl. You may not need all 6 cups of flour. Add it slowly until the dough reaches the right consistency.

8. Turn the dough out onto a lightly floured board. Knead the dough for at least 10 minutes. Kneading develops the gluten, which gives the toutons their characteristic chewy texture.

9. Shape the dough into a ball and place it in a greased bowl, turning the ball to grease the top. This prevents the dough from drying out during the rising process. Cover the bowl with a damp cloth and allow to rise in a warm, draft-free place until it has doubled in size. This usually takes about 1 to 1.5 hours. A slightly warm oven (turned off!) with the oven light on is an ideal environment for rising.

10. Once the dough has doubled, punch down the dough to release the air.

11. Squeeze off pieces of dough, approximately 1/3 cup each. Flatten each piece to approximately 1/2 inch thick, shaping them into circular or triangular shapes. The shape is really up to personal preference.

12. In a large skillet or frying pan, fry the finely cubed fatback pork over medium heat until the scrunchions (the rendered pork fat and crispy pork pieces) are golden brown and crisp. Remove the scrunchions from the pan using a slotted spoon and set aside.

13. Fry the toutons in the pork fat until golden brown on both sides, flipping as needed. Be careful not to overcrowd the pan; fry in batches if necessary.

14. Remove the fried toutons from the pan with a slotted spoon and place them on a plate lined with paper towels to drain excess fat.

15. Top each touton with some of the crispy scrunchions before serving.

Expert Tips & Tricks

• Yeast Activation: Always check the expiration date on your yeast. If it’s expired, it might not activate properly, resulting in a dense dough.
• Dough Consistency: The dough should be moist but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
• Scrunchion Crispness: For extra crispy scrunchions, after removing them from the pan, you can place them in a preheated oven at 300°F (150°C) for a few minutes to dry out further.
• Fat Rendering: Keep the heat medium to medium-low when rendering the pork fat. This prevents the scrunchions from burning before they become crispy.
• Even Cooking: Fry the toutons over medium heat to ensure they cook evenly on the inside and brown nicely on the outside.
• Make Ahead: The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Bring it to room temperature before punching down and shaping the toutons.
• Flavor Infusion: For a hint of sweetness, try adding a pinch of cinnamon or nutmeg to the dough.

Serving & Storage Suggestions

Serve the toutons hot, fresh from the pan, topped generously with crispy scrunchions. They’re traditionally enjoyed as part of a hearty breakfast or brunch, often alongside molasses, butter, or even a drizzle of maple syrup.

Leftover toutons can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, you can pan-fry them in a little butter or oil, or warm them in a toaster oven or regular oven. They can also be frozen for longer storage. To freeze, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw completely before reheating. Freezing scrunchions separately will keep them crisper.

Nutritional Information

Please note that nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	310 kcal	16%
Total Fat	18g	28%
Saturated Fat	8g	40%
Cholesterol	35mg	12%
Sodium	450mg	19%
Total Carbohydrate	35g	12%
Dietary Fiber	2g	8%
Sugars	4g	–
Protein	8g	16%

Variations & Substitutions

• Sweet Toutons: For a sweeter version, you can add more sugar to the dough and serve them with a dusting of powdered sugar or a drizzle of honey.
• Savory Herbs: Incorporate fresh herbs like thyme or rosemary into the dough for a more savory flavor profile.
• Cheese Toutons: Add shredded cheddar cheese to the dough for a cheesy twist.
• Whole Wheat Toutons: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Dairy-Free Toutons: Use plant-based milk (like almond or soy milk) and dairy-free shortening to make a dairy-free version.
• Vegetarian Adaptation: Sadly, this recipe is dependent on pork fat. A vegetarian fat substitute will significantly change the texture and flavor.

FAQs (Frequently Asked Questions)

Q: What are scrunchions?
A: Scrunchions are small pieces of pork fat that have been fried until crispy and golden brown. They’re a traditional Newfoundland ingredient and add a delicious savory flavor to toutons.

Q: Can I use bacon fat instead of fatback pork?
A: While bacon fat can be used, it will impart a different flavor than traditional scrunchions. Fatback pork has a milder flavor and renders into a cleaner, more neutral fat.

Q: Why is it important to let the dough rise?
A: Letting the dough rise allows the yeast to ferment, creating air bubbles that give the toutons a light and airy texture.

Q: Can I bake toutons instead of frying them?
A: Baking toutons will result in a different texture. They will be less crispy and more bread-like. For the authentic experience, frying in pork fat is recommended.

Q: How do I know when the toutons are cooked through?
A: The toutons are done when they are golden brown on both sides and the inside is cooked through. You can test doneness by inserting a toothpick into the center; it should come out clean.

Final Thoughts

These Newfoundland toutons are more than just fried dough; they’re a taste of history, a connection to a place, and a reminder of simpler times. I encourage you to try this recipe and experience the unique flavors of Newfoundland cuisine. Don’t be afraid to experiment with different toppings and variations to make it your own. Share your creations and feedback – I’d love to hear about your touton adventures! Pair these with a steaming mug of strong black tea for the full Newfoundland experience.