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Papua New GuineaFlavors · Terra Nova e Labrador
Pieces of bread dough fried in pork lard until golden, served hot with molasses. They are the traditional breakfast of Newfoundland and Labrador.
Traditional dish from Terra Nova e Labrador
Also known as: touton
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Toutons — Terra Nova e Labrador, Canada
Toutons began as leftover bread dough from the day bread was baked at home. Pieces of the dough were fried in a skillet in salted pork lard until golden outside and soft inside, and were served at the breakfast table.
In Newfoundland and Labrador, the traditional accompaniment is molasses, which arrived on the island through trade with the Caribbean; they are also eaten with butter, maple syrup, or alongside baked beans and salted meat. The fat and cracklings from the frying (scrunchions) give them their flavor.
Toutons are home food and a weekend breakfast, and appear on the menus of cafés and restaurants in St. John’s and other towns in the province as a typical dish.
Bread dough (flour, yeast, water, salt), salted pork lard; molasses, butter, or maple syrup for serving.
Hot, at breakfast, with molasses on top.
Year-round; especially for weekend breakfast.
Your questions
They are pieces of bread dough fried in pork lard until golden, served hot — a typical dish of Newfoundland and Labrador.
Traditionally with molasses; also with butter, maple syrup, or baked beans.
Mostly at breakfast, at home or in cafés across the province.
Flavors of Canada
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Pancakes made with sourdough starter, the prospectors’ recipe from the Klondike Gold Rush. In the Yukon they are a breakfast tied to the territory’s history and to Whitehorse’s winter festival.
