Touton

Touton is a cherished traditional dish from Newfoundland and Labrador. It can be thought of as a delightful hybrid between a pancake and frybread, crafted from risen dough. There are two primary types of toutons: the classic fried dough cakes and baked buns infused with pork fat.

The fried dough cakes are simple but delectable. Typically, they are made by frying bread dough in either butter or pork fat. Often, cooks use leftover dough or dough that has been left to rise overnight, which imparts a distinctive flavor and texture to the toutons. The baked buns, conversely, contain diced salted pork folded into the dough and are baked until they achieve a golden and savory finish. A regional variation, potato toutons, incorporates potatoes into the dough for an added twist.

Toutons are a breakfast or brunch favorite, often served with molasses, butter, or other delectable toppings. Depending on where you are in Newfoundland, you might hear different names for them, such as tiffin, cushions, or bang belly.

This dish transcends mere sustenance; it is a symbol of Newfoundland identity. Toutons have been immortalized in literature, theater, and culinary competitions, celebrating the region’s rich culture. Both residents and visitors relish them, with some restaurants even offering gourmet variations.

The allure of toutons has extended beyond Newfoundland, earning mentions in popular culture and appearances in cooking competitions. Whether you are a local or just visiting, trying a touton is essential for an authentic taste of Newfoundland and Labrador.