The Moose is Loose! Newfoundland Toutons with Butter & Maple Syrup Butter
The Moose is Loose!
Newfoundland Toutons
with
Butter & Maple Syrup Butter
I love bread, and I also love butter and maple syrup as well as pancakes, so when all of these ingredients come together in a fabulous breakfast, brunch or snack dish, I am a very happy and well-fed bunny! Regular readers of Lavender and Lovage will know that I visited Newfoundland earlier on this year, where I tasted my way through some amazing local dishes, both traditional and with a modern-day twist, but, it was the humble “Touton” that excited me the most and I decided to cook them myself when I came home. Just after I got back from Newfoundland (and Nova Scotia), I attended Food Blogger Connect, an annual event where food writers and bloggers get together for an informative and fun-filled weekend of workshops, talks, demonstrations and FOOD! The food element is part of the “SteEAT Party” which is always my favourite part of the weekend. This year, 2014, we were all treated to tequila, tapas, oats, paella, burgers, sausages, pulled pork, Korean barbecue food, Arabian meze and MOOSE Maple Butter!
I had tasted the delights of Moose Maple Butter at the previous FBC event in 2013, and I remembered its syrupy and slightly salty unctuousness with fond memories, so when Farrah gave me a WHOLE tub of this decadent maple syrup butter to take home, I was very excited! Moose Maple Butter is pure and decadent, and contains:
I LOVE it and as well as slathering it on toast and pancakes, I also love it on my newly found breakfast recipe treat, Toutons. It also seemed very apt that I serve a traditional Atlantic Canada recipe with another well-known Canadian ingredient, Maple Syrup, albeit in a compound butter. If you want to buy or find a tub of this delectable butter spread, then take a trip over the Locate the Moose page and contact the Moose Girls for more details! But back to my toutons……..
…….I have mentioned these bread type pancakes before, you can see how Lori cooked them for me here: Cloudberries, Tea Buns & Chocolate Shoes: A Postcard from Newfoundland, Atlantic Canada and here is the definition of a touton: Toutons: Pronounced tout(rhymes with pout)-ens and NOT toot-ons as I pronounced it, French style! Fried white bread dough in the style of pancakes or hotcakes; serve with butter and molasses, traditionally made with leftover bread dough for a filling after work or school snack – also made for breakfast and brunch.
To make toutons, you need to have some white bread dough to hand, so I have also shared a simple Newfoundland bread recipe in this post…..but, do look out for another full post with the bread featured in the future. We enjoyed these bread pancakes for breakfast a few weeks ago and although I love them when served in the traditional Newfoundland style with butter and molasses, they were absolutely divine with a dollop of Moose Maple Butter spread on them. I am now a convert to bread pancakes, and although I do offer molasses to accompany toutons on my breakfast table, it’s the moose that is loose that has stolen my heart! DO try this Newfoundland recipe, and also DO try serving them with some maple butter too. That’s all for now, see you later with more recipes, travel tales, reviews and a new giveaway. Karen
Prep time 5 minutes
Cook time 6 minutes
Total time 11 minutes
Allergy Milk, Wheat
Dietary Vegetarian
Meal type Bread, Breakfast, Side Dish, Snack
Misc Child Friendly, Pre-preparable, Serve Hot
Region Canadian
From book Fat Back and Molasses
A traditional Newfoundland recipe where pieces of bread dough are fried in pork fat and served with butter and molasses. This was often served for children for breakfast before they went to school as well as a post-school afternoon snack before supper or tea.
Ingredients
- White bread dough (that has risen once)
- back fat or dripping (or butter if you are vegetarian)
- butter and molasses to serve (or maple syrup)
Note
A traditional Newfoundland recipe where pieces of bread dough are fried in pork fat and served with butter and molasses. This was often served for children for breakfast before they went to school as well as a post-school afternoon snack before supper or tea. Use butter to fry the Toutons if you are vegetarian.
Directions
Step 1 When the white bread dough has risen and is ready to shape for its second rise, break of some small pieces about the size of an egg and then flatten then in the palms of your hands.
Step 2 Add some back fat, dripping or butter to a heavy based skillet/frying pan and heat it up until the fat has melted (and the back fat pork pieces are crispy); then drop the pieces of bread dough in to the pan.
Step 3 Fry the pieces of bread over a gentle heat for about 5 to 6 minutes, turning them half way through until they have puffed up and are light brown in colour.
Step 4 Serve them immediately with butter and molasses, or with maple syrup, maple syrup butter or golden syrup.
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Serves 2 x loaves of bread
Prep time 2 hours, 30 minutes
Cook time 30 minutes
Total time 3 hours
Allergy Milk, Wheat
Dietary Vegetarian
Meal type Bread, Breakfast, Side Dish, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region Canadian
Website Rock Recipes
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.
Ingredients
- 625g strong white flour
- 5g packet of quick yeast
- 1 tablespoon sugar
- 1 1/2 teaspoon salt
- 500mls milk, tepid
- a little butter melted, about 25g
Note
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. Suitable for freezing.
Directions
Step 1 Combine the flour, yeast, salt and sugar together in a bowl or in a food mixer with a dough hook; then add the melted butter and milk. Knead until smooth - this will take about 8 to 10 minutes, or if using a food mixer, knead for 4 to 5 minutes until the dough is smooth and has not lumps.
Step 2 Put the dough into a floured bowl and cover with some cling-film or a clean tea towel, set it somewhere warm and allow to rise for about 1 hour - it should double in size in an hour.
Step 3 Grease 2 x 2lb (450g) loaf tins with butter and flour a board or the work surface. Tip the dough out onto the floured surface and cut into 4 or 6 equal pieces. Shape each piece into a ball and place 2 to 3 balls of dough into each loaf tin. Cover and allow to rise for a further 1 hour or so - the dough needs to be 2" (5cms) above the sides of the loaf tin.
Step 4 Bake for 30 to 40 minutes in a pre-heated oven 180C/375F/Gas 5 until well risen and golden brown. (Check the loaves are cooked by carefully turning them out of the tins and tapping the base of the loaves, they should sound hollow if they are fully baked.)
Step 5 When they are baked, turn them out onto a wire cooling rack and allow to cool. If you want, you can brush the tops of the loaves with some melted butter for a glaze and a slightly softer crust.
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The china I used in these photos is Penzance, part of The Caravan Trail by Churchill China.
You can win some of this fabulous china in a giveaway I am currently hosting:
Giveaway: Win a “Penzance” Summer Pudding Baking Set RRP: £75
