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Toutons and Frozies

Toutons is fried pieces of dough that is fried with butter and oil and served with jam or molasses, with breakfast or anymeal of the day.

By Bonita Hussey

4.04 ratings
Prep
1 hr
Cook
10 min
Makes
Lots
Serves
Family
Jump to recipe Watch me make it
This recipe is in my cookbook Bonita's Kitchen: A Little Taste of Home
Toutons and Frozies

About this recipe

Homemade toutons
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, please take the time out of your busy schedule and make them.

GLUTEN FREE BREAD

GLUTEN FREE BREAD
FRIED TOUTONS MADE WITH GLUTEN FREE DOUGH. 🙂
GLUTEN FREE BREAD
FRIED FLAT BREAD CALLED TOUTONS, here in Newfoundland and Labrador.

We hope you are enjoyed our method to making toutons and Frozies, please leave us a message letting us know, plus don’t forget to watch our short video tutorial to make yours today.

Please continue on to our recipe posted below!

Homemade toutons

Pan fried toutons/ bankers in butter and oil until golden brown.

Cinnamon Blueberry Sticky Rolls
Homemade Dough for Traditional Newfoundland Toutons and Frozies, bread rolls and so much more.

Homemade dough fried in pieces to make toutons about the size of your hand and fried until golden brown. Plus there are so many ways you can eat and serve toutons, some likes it served with molasses and butter, also the touton can be cut in half pour molasses over it and covered with butter. So good!

Another way people love toutons also called bankers, with a bowl of milk with sugar to dip the toutons in. Then some loves to eat these delicious toutons with blueberry jam.

Traditional Newfoundland Blueberry Jam

Traditional Newfoundland Blueberry Jam
Blueberry Jam and freshly picked blueberries

One of my favourite ways to eat toutons and it’s also my moms favourite is served with a fried egg, just fry your touton in the frying pan with butter and some oil after fry a sunnyside up egg, when fried remove the touton from the pan, cut it in the middle then add your fried egg. You can add any of your favourite toppings, cheese or sauces then enjoy.

Toutons and Frozies
Fried toutons/bankers
Toutons and Frozies
Pan fried toutons/bankers with sunnyside up egg, bologna and cheese inside

Frozies this delicious deep fried dough is a work of heart, little round pieces of homemade dough deep fried for about five minutes or until lightly golden brown, drained on paper towel and topped with powered sugar and cinnamon. Please use a certified plug in deep fryer to make them ” never open oil on a stove top” this is a picture of one of many you can purchase.

T-fal deep fryer
T-fal deep fryer

I’m sure there are many wonderful ways you can make toutons and Frozies, also the people in different communities in Newfoundland would called them different names. I have only a couple of them listed, but they taste the same.

I hope I have convinced you to make these delicious toutons/bankers or the little round Frozies.

This recipe for Toutons and Frozies is featured in my cookbook now available.

https://www.bonitaskitchen.com/cookbook

Bonita's kitchen Cookbook
Bonita's Kitchen Cookbook
This is our second cookbook.

The recipeToutons and Frozies

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Ingredients Tick them off

Dough

Gluten Free Toutons

Method Tap a step to keep your place

White Dough

  1. Combine in large bowl: 4 cups flour and 1/2 tsp sea salt, mix together.

  2. In another bowl, add 1 tbsp dry fast rising or traditional yeast with 1 1/2 cups warm water and 1 tsp sugar, Let rise for about 5 minutes.

  3. In another bowl melt butter or margarine.

  4. In flour mixture make an hole in the middle to pour your yeast and warm water and butter, mixing all ingredients together with a wooden spoon or kitchen aid until it thickens, then keep adding 1/2 cup of flour to work dough together.

  5. ( If you need to add more warm water this should be done during the mixing stage.)

  6. This can be done with your hand or kitchen aid with a hook.

  7. Knead dough, add more flour if necessary until dough is smooth, elastic and no longer sticky and you can hear cracking of the dough when folding dough. Keep working dough into a ball.

  8. When completed sprinkle some flour over the top of dough, then cover with a piece of parchment paper and a towel.

  9. Let dough rise in a warm place until dough rises for 30 minutes, after risen don’t deflate dough.Then cut small or large pieces of dough about half the size as your hand and pull apart to make a flat dough.

  10. Pre-heat your frying pan to medium heat and add 1 tbsp butter and 1 tbsp olive oil.

  11. Place about 6 small pieces or 3 large pieces of flat dough in your pan let fry for about 4 to 5 minutes on each side or until golden brown then remove from pan.

Gluten Free Toutons

  1. In a large bowl add the flour,1 tbsp sugar, sea salt, and xanthan gum, mix together.

  2. In a small glass bowl add 1/ 2 cup warm water and yeast, 1/2 tbsp sugar stir together, let rise for about 5 minutes then add to bowl. Mix until all combined.

  3. Using a wooden spoon or an electric blender or kitchen aid, pour in the 1/4 cup warm milk, beating until combined, the mixture will be crumbly at first, but once all the milk is added, it'll come together nice.

  4. Add the butter or margarine and beat until all combined and mixed well.

  5. Add egg to a small bowl to check, then beat in the egg to mixture, beating in thoroughly or use egg replacer follow instructions on package. Scraping the sides and bottom of the bowl, then beat at high speed for 3 minutes or so, to make it very smooth and thick batter, use more flour or warm water if needed.

  6. Cover the bowl, and let the thick batter rise for 45 minutes to 1 hour, place bowl in warm or sunny area in your kitchen or under the stove hood light, when risen don’t deflate, scoop out batter and shape out toutons, fry on medium heat with butter and oil.

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Newfoundland words
Allergens
  • Egg
  • Milk
  • Wheat

From my ingredient list. If you have an allergy, always check the labels on what you buy.

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Toutons and Frozies

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    1. Grunt

      What are frozies and where is the recipe?

      Reply
      1. Bonita

        Hi Grunt: Thank you for your message and for stopping by….frozies is a round piece of dough deep fried in oil and topped with confectionary sugar. The recipe is posted on this link with the full video tutorial you can watch and see each step.I hope you get to watch it and make some of those tasty little frozies. Bonita

        Reply
    2. Lyn Erskine

      Good morning Bonita,
      I’m starting a new adventure. Making toutons for the first time. I was wondering if you could also bake part of the dough as bread or buns?
      Have a nice day and stay safe and well.

      Lyn Erskine

      Reply
      1. Bonita

        Hi Lyn: Thank you for stopping by and yes you can make bread or buns, or even cinnamon rolls out of the rest. Enjoy your toutons and have a lovely Easter Monday. 🙂 Bonita

        Reply
    3. grace M Dougan

      I’ve made this but we call them stovies as they were cooked right on top of the flat top old wood stove. They were very good and had smoky flavor when you had to add more wood to the fire. A right fry up when cooked along with onion and leftover beef or chicken

      Reply
      1. Bonita

        Hi Grace: Thank you so much for your message and for visiting our website, Our friend Bill told us about when he was a kid and they would fry them on the top of stove and they called them damper dogs. I love your story and I’m glad you are enjoying our videos. 🙂 Bonita

        Reply
        1. Mary

          I remember my mom makeing the deep fried bread dough in a cast iron bake pot on the stove top, they were so delicious,I don’t think they had a name only deep fried dough. It was just something she did one day when she was cooking dinner an d she had some dough left from the bread and instead of frying in the skillet just dropped them in the hot fat after that we only wanted them cooked that way.

          Reply
          1. Bonita

            HI Mary:Thank you for your message and I’m so glad you stopped by, these little deep fried dough toutons are so good and I’m glad your mom use to make them. I love making these and you can add any type of seasoning or topping on them, they where feathered in the DownHome as frozies so its nice to have a name for them. 🙂 Enjoy and have a Happy Easter, 🙂 Bonita

            Reply
            1. Corey

              Growing up in Newfoundland had these a lot as my mom always made her own bread but we call them gangies.

            2. Bonita

              Hi Corey: Thank you for your message and I’m so glad you stopped by, like I can remember someone saying that before that they called them gangies. Have a lovely day We post a new video every Sunday if you wish to subscribe to our youtube channel and get notifications each time we post. 🙂 Bonita,

    4. MaryAnne Rolfe

      I love the different names for toutons, I’ve never heard them called “bankers”, out west (Alberta) we called them ‘fry bread”, up north (NWT) they made “fried bannock” but it was made without yeast and used baking powder (sort of a quickbread version). I have made many various versions over the years but always go back to fry bread/toutans/bankers or fried bannock depending on time, yeast (or lack thereof in my pantry) or baking powder,

      Reply
      1. Bonita

        Hi MaryAnne: Thank you for your message and for visiting my website, here in Newfoundland and Labourdor we call them Toutons and Bankers, my husband called them pan cakes, haha thats funny. I have had the fried bannock in the NWT and they are different and yes made with baking powder and lard. But I still liked them, I guess anyway you called them they are just a fried bread or deep fried bread, and very nice. 🙂 Bonita

        Reply

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