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Touton
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Touton
Touton, /ˈtaʊtən/ toutin, tiffin, touten or towtent is a traditional dish from Newfoundland, made with risen bread dough. The dish has a long list of regionally-distinct names, and can refer to two (or more) different types of baked or fried dough: the dough cake variant, usually fried; and a baked bun variant, made with pork fat. Toutons are usually served at breakfast or brunch and are on the breakfast menus of many local restaurants.
The most widely accepted definition of a touton refers to the dish produced by frying bread dough on a pan in butter or pork fat. 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. It was usually served for breakfast because with slow rising yeast, bread was mixed in the evening, allowed to rise during the night, and was baked the next day.
They were sometimes a treat for children, who were fed them so they wouldn’t gobble up all the fresh-baked bread. There was no exact recipe for touton/bread dough in outport communities; each maker generally relied on recipes and techniques passed down orally or through observation. Folklorist Andrea McGuire documented this in an interview with Mary (Murphy) King, originally of Ship Cove, Placentia Bay, who spoke of her mother's interactions with American servicemen in the mid twentieth century:
A few of the men “worshipped mom for her bread and her stews and stuff like that … Another thing they never could understand were toutons.” The men would ask Mary’s mother for her bread and touton recipe, which baffled her a little. She would say, “There’s no recipe, you just mix a bit of this and a bit of that,” but as Mary put it, “Now, they were just as wise as my cat would be, you know, because they couldn’t understand—if you didn’t have a recipe, how would you make bread?”
It is much rarer to find them cooked in fatback pork today; the toutons found in local restaurants are more likely fried in a combination of olive oil, clarified butter, or canola oil.
Potato toutons represent a distinctive regional variant originating from the Bonavista Peninsula, particularly in the communities of Bonavista, Elliston, and Maberly. This version uses potatoes as the primary ingredient and has been a culinary tradition in the region since the early twentieth century. In other areas, such as the Burin Peninsula, similar preparations are commonly known as potato cakes. These are typically made from mashed potatoes combined with flour, onion, and savory, then shaped into patties and fried.
"Tiffin" is one of the most common regional names for toutons. It is generally found in the Bonavista Bay and Central Newfoundland region. However, there are outliers in Labrador and Conception Bay North:
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Touton
Touton, /ˈtaʊtən/ toutin, tiffin, touten or towtent is a traditional dish from Newfoundland, made with risen bread dough. The dish has a long list of regionally-distinct names, and can refer to two (or more) different types of baked or fried dough: the dough cake variant, usually fried; and a baked bun variant, made with pork fat. Toutons are usually served at breakfast or brunch and are on the breakfast menus of many local restaurants.
The most widely accepted definition of a touton refers to the dish produced by frying bread dough on a pan in butter or pork fat. 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. It was usually served for breakfast because with slow rising yeast, bread was mixed in the evening, allowed to rise during the night, and was baked the next day.
They were sometimes a treat for children, who were fed them so they wouldn’t gobble up all the fresh-baked bread. There was no exact recipe for touton/bread dough in outport communities; each maker generally relied on recipes and techniques passed down orally or through observation. Folklorist Andrea McGuire documented this in an interview with Mary (Murphy) King, originally of Ship Cove, Placentia Bay, who spoke of her mother's interactions with American servicemen in the mid twentieth century:
A few of the men “worshipped mom for her bread and her stews and stuff like that … Another thing they never could understand were toutons.” The men would ask Mary’s mother for her bread and touton recipe, which baffled her a little. She would say, “There’s no recipe, you just mix a bit of this and a bit of that,” but as Mary put it, “Now, they were just as wise as my cat would be, you know, because they couldn’t understand—if you didn’t have a recipe, how would you make bread?”
It is much rarer to find them cooked in fatback pork today; the toutons found in local restaurants are more likely fried in a combination of olive oil, clarified butter, or canola oil.
Potato toutons represent a distinctive regional variant originating from the Bonavista Peninsula, particularly in the communities of Bonavista, Elliston, and Maberly. This version uses potatoes as the primary ingredient and has been a culinary tradition in the region since the early twentieth century. In other areas, such as the Burin Peninsula, similar preparations are commonly known as potato cakes. These are typically made from mashed potatoes combined with flour, onion, and savory, then shaped into patties and fried.
"Tiffin" is one of the most common regional names for toutons. It is generally found in the Bonavista Bay and Central Newfoundland region. However, there are outliers in Labrador and Conception Bay North:
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