Toutons: A Newfoundland Tradition That Tastes Like Home

Born from Necessity, Loved for Generations

Long before modern kitchens stocked with endless ingredients, Newfoundland settlers relied on simple staples—flour, yeast, salt, and pork fat. Toutons emerged as an inventive way to use leftover bread dough, transforming it into golden, crispy delights. What began as a practical dish soon became a cherished tradition.

Scrunchins: The Secret Ingredient That Defines Authenticity

If you ask any Newfoundlander about toutons, they’ll mention scrunchins—tiny fried bits of fatback pork that add a signature crunch and depth of flavor. While modern versions may use butter or oil, nothing quite matches the richness of scrunchins sizzling on the pan, infusing the dough with a smoky essence.

More Than Breakfast—A Cultural Connection

Though toutons are a breakfast favorite, their significance runs deeper than the morning meal. They embody Newfoundland’s resilience, passed down through generations as a reminder of resourcefulness and adaptability. From family kitchens to local diners, toutons remain a warm, comforting link to the past.

How Toutons Have Evolved Over Time

While traditional toutons are pan-fried and served with molasses, today’s variations are creative and diverse. Some are topped with jam, transformed into sandwich bases, or even served as savory companions to eggs and bacon. No matter the preparation, the heart of the dish remains unchanged—a simple, satisfying taste of history.

A Dish That’s Here to Stay

Whether you grew up eating toutons or are discovering them for the first time, one thing is certain—this Newfoundland classic isn’t going anywhere. It’s proof that the simplest recipes often hold the deepest cultural roots, uniting past and present, one golden bite at a time.

Canadian Toutons

Preparation Time 25 mins Cooking Time 15 mins Resting Period 60 mins Total Time 1 hr 40 mins Difficulty: Intermediate Servings: 6 Calorie: 250 kcal Best Time: Suitable throughout the year

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Author: daurora Cooking Method: Pan Cooking Cuisine: Canada, North American Category: Breakfast, Pastries Features of the Recipe: Dairy Egg Free

Ingredients

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• 
  240 g all-purpose flour
• 
  15 g sugar
• 
  5 g salt
• 
  5 g sugar (additional)
• 
  16 g yeast (traditional, 1 packet)
• 
  240 ml milk (2% low-fat)
• 
  120 ml cold water
• 
  120 ml lukewarm water
• 
  30 g butter (or margarine)
• 
  110 g fatback pork (finely cubed)

Instructions

1. Dissolve 15 g sugar in 120 ml lukewarm water.
2. Sprinkle with 8 g yeast and let it stand for 10 minutes, then stir briskly with a fork.
3. Scald 240 ml milk, then add 30 g shortening and stir until melted.
4. Add 120 ml cold water, 5 g salt, and 5 g sugar, ensuring the mixture is lukewarm.
5. Pour in the yeast mixture and stir until blended.
6. Add 2 cups (~260 g) flour and beat with a wooden spoon until smooth.
7. Gradually add more flour until you have a moist dough that no longer sticks to the bowl.
8. Turn dough onto a lightly floured board and knead for at least 10 minutes.
9. Shape into a ball and place it in a greased bowl, turning the ball to grease the top. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled in size.
10. Punch down the dough and squeeze off pieces of dough (~80 g each). Flatten to ~1.3 cm thick in a circular or triangular shape.
11. Fry 110 g finely cubed fatback pork until golden brown and crispy. Remove the crispy pieces (scrunchins).
12. Fry the dough pieces (toutons) in the rendered pork fat until golden on both sides.
13. Sprinkle some scrunchins on top of each touton before serving.

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