1 pound leftover white bread dough
Canola oil for frying
Instructions
- Form dough into about 2 ounce balls and flatten into 3 to 4 inch rounds, about a 1/2 inch thick.
- Let rest on a well floured surface for 15-20 minutes to rise a little. This will ensure that they won't be doughy at the centre.
- I use a combination of olive oil and butter to fry the toutons in for more flavour. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat about a half inch of canola oil over medium low heat to about 275 degrees F in a large skillet. (Over that temperature may result in toutons with a doughy centre. You want these to bubble and begin to fry immediately so that they don't absorb a lot of oil but frying as slowly as possible is very important.)
- When they are golden on one side flip them and fry for an equal amount of time on the opposite side. About 4-5 minutes per side if fried slowly, with the oil just bubbling at the edges.
- You can place them on a parchment lined aluminum cookie sheet in a 250 degree F oven for another 10 minutes or so to ensure that they are cooked through if you like.
- Serve warm with butter and a drizzle of fancy molasses.
Recipe courtesy of RockRecipes.com.