Touton

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Touton /ˈtaʊtən/ is a traditional dish from Newfoundland, made with risen bread dough. The dish has a long list of regionally-distinct names, and can refer to two (or more) different types of baked or fried dough: the dough cake variant, usually fried; and a baked bun variant, made with pork fat. Toutons are usually served at breakfast or brunch and are on the breakfast menus of many local restaurants. The most widely-accepted definition of a touton refers to the dish produced by frying bread dough on a pan in butter or pork fat. Toutons are often made from leftover bread dough, or dough that was left to rise overnight, such as this description from North River, Conception Bay, 1966: They were sometimes a treat for children, who were fed them so they wouldn’t gobble up all the fresh-baked bread. There was no exact recipe for touton/bread dough in outport communities; each maker generally relied on recipes and techniques passed down orally or through observation. Folklorist Andrea McGuire documented this in an interview with Mary (Murphy) King, originally of Ship Cove, Placentia Bay, who spoke of her mother's interactions with American servicemen in the mid twentieth century:

Source: Wikipedia