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Toutons (Newfoundland-Style Fried Dough)

Contributed By: Catherine, IL | See all of Catherine's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  3 Hours
  9 servings
This was a popular breakfast dish in my mother-in-law's native Newfoundland, and also (as "doughats") among my father's French-Canadian relatives in upstate New York. A filling breakfast for 4-5 hungry (or 9 not-so-hungry) people.
RECIPE INGREDIENTS
1 cup milk
2 tablespoons oil or margarine
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon white vinegar or lemon juice
3 cups bread flour
1 tablespoon yeast
1/2 cup (1 stick) margarine for pan-frying, OR min. 2 cups vegetable oil for deep-frying
DIRECTIONS
Place first 7 ingredients in bread machine in order listed and set controls for your machine's dough cycle; when dough cycle complete, place dough on plate spritzed with non-stick cooking spray, spritz surface of dough with non-stick cooking spray, cover with plastic wrap or thin clean towel, and let rise min. 1 hour (pref. overnight) at room temperature. When ready to fry, cut dough into 9 portions while margarine melts in large skillet (stovetop or electric) or vegetable oil heats in deep fryer (my Fry Baby uses 2 cups). Quickly shape each portion of dough into a roughly circular shape (or leave as is, if you're OK with square or triangular-shaped pieces) and carefully drop into hot oil or melted margarine. (Skillet-frying can accomodate this many pieces in 1 batch; deep-frying may require multiple batches, depending on the size of your deep fryer.) Turn to brown on both sides (esp. if skillet-frying). Drain on plate lined with paper towels; serve hot with butter and syrup (or pancake-type toppings of your choice).


(VARIATION: Those without bread machines can just thaw a 1-pound loaf of frozen bread dough on a plate overnight (same method as for the bread-machine dough above), then proceed with the rest of the recipe.)


Date Added: 04/06/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Catherine Reviewed: 05/05/2009
"Fatboys"
We had the same exact treat from my German grandmother in Baltimore, but she called them "fatboys" - hot out of the grease with butter - OH MY GOODNESS !!
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