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12 2-oz (60 g) slices white bread dough, proofed.
2-3 oz (60-90 g) salt pork back fat or cooking oil
1 tbsp (15 mL) butter per touton (times 12)
2 tbsp (30 mL) fancy molasses per touton (times 12)
Homemade partidgeberry jam (optional)
Scruncheons (optional)


Heat a heavy skillet over medium heat until sizzling; if using salt pork back fat, render into “scruncheons”, remove leaving rendered fat behind.

If using cooking oil, place 1 inch in bottom of heavy pan; set aside.

Cut a dozen 2-ounce slices of dough from proofed bread; lightly stretch into disc shapes.

Cover and rest for 10 minutes; heat skillet on medium heat to sizzling (test a pinch of dough).

Add toutons, 3-5 at a time, depending upon size of pan; do not overcrowd. Toutons will puff immediately. Cook until golden brown on both sides and repeat until all are fried.

Serve warm with lots of butter, fancy molasses and the scruncheons if the toutons were fried in salt pork back fat.

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