Fried toutons Hi and welcome to our website! These old fashion style toutons/bankers made from bread dough and cut in small pieces of dough and shaped like flat patties the size of your hand. Then fried in a cast iron frying pan or a frying pan of choice with butter and oil fried until golden brown. I'm sure this meal have been made by many people all over Newfoundland and Labrador and by Newfoundlanders all of the world. If you are seeing this delicious fried bread for the first time…

Newfoundland toutons. A local treat that's simply slowly fried pieces of white dough, often in pork fat, traditionally served with molasses.

Newfoundland Toutons. The delight of every Newfoundlander, especially served with melting butter & a drizzle of molasses.

I love traditional, regional recipes and spotted this one in a Newfoundland magazine called "Downhomer" submitted by Lila Young. I have not made it but it sounds very interesting even with the high fat content. They are like a Newfoundland First Nations Bannock. The pork fat is referred to as scrunchins in the recipe but that is not in the computer vocabulary so I called it fatback pork

A basic Newfoundland bread recipe that is baked in the traditional shape of between 2 and 3 balls of dough - this bread is perfect for sandwiches, toast and for making Toutons with too. This recipe has been adapted and metricated from the website Rock Recipes.

2 methods shown here! Toutons, posies, fry bread, bannock whatever you want to call it, we call them Toutons , is simply fried bread dough. Originally, Newfoundlanders fried in fat back pork but mo…

Easy instructions to make a traditional Newfoundland recipe of toutons! This fried bread dough is served with molasses and is so good!

Newfoundlanders love properly prepared toutons! The simplicity, combined with patience, is what makes them so good! Serve with bacon and eggs!

Classic popovers are a great brunch recipe or side dish to accompany meat juices. They can be neutral or flavored, both sweet and savory.

The Ultimate Newfie Touton Burger - Newfoundland loves toutons, so why not use them as burger buns. The texture holds up well to a big juicy burger and I've added some Newfoundland Savoury mayo for an extra local touch. Yum!