Toutons
Pan-fried rounds of leftover bread dough, crisp outside and soft inside, served hot with molasses or partridgeberry jam.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Heavy skillet
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 11 g
- carbs
- 48 g
- protein
- 6 g
- calories
- 320
Instructions
- 1
Mix flour, yeast, sugar and salt, then stir in warm water and melted butter to form a soft dough.
- 2
Knead briefly, cover and let rise in a warm spot for about an hour, until doubled.
- 3
Punch down the dough and pinch off pieces about the size of a small fist, flattening each into a rough round.
- 4
Heat salt pork fat or oil in a heavy skillet over medium-low heat.
- 5
Fry the rounds for 4-5 minutes a side until deep golden and cooked through in the middle.
- 6
Drain briefly on paper towel and serve hot with molasses or partridgeberry jam.
Chef's tips
Keep the heat moderate; toutons brown quickly but need gentle heat to cook through without burning.
Ingredient substitutions
- salt pork fat → vegetable oil or butter
- molasses → maple syrup or jam
Storage
Best eaten fresh; keeps 1 day at room temperature in a sealed container.
Reheating
Reheat briefly in a dry skillet to re-crisp.
Common mistakes to avoid
- •Frying over too high heat so the outside burns before the middle cooks
- •Not letting the dough rise, resulting in dense toutons
Serving suggestions
Cooked Toutons?
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