Brioche Toutons with Blueberry Honey Sauce

Brioche Toutons with Blueberry Honey Sauce 

Here’s a very successful experiment that I tried last week when making brioche for a bread pudding I had planned for a dinner party. Here in Newfoundland we love our “toutons” which are  pieces of white bread dough, traditionally fried in fat back pork.

The brioche dough needs to be fried at a lower temperature than regular toutons because of the sugar content; they will brown much faster.

I usually fry mine in an olive oil/butter combination these days. Find my original touton recipe here.

Newfoundland Toutons

I fried these at 325 degrees F. The blueberry honey sauce is a very simple but very delicious addition to these fancified toutons which turn out almost like homemade donuts. Well worth the try.

Find the Brioche dough recipe here.

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Blueberry Honey Sauce

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

A super simple blueberry sauce that to serve warm with brioche toutons or cool it to room temperature to serve on ice cream.

Ingredients

• 3 cups blueberries
• 1/2 cup honey
• 1 tsp corn starch
• 1 ounce water
• brioche dough

Instructions

1. Bring the blueberries and honey to a gentle boil and simmer together for just a few minutes.
2. Thicken the sauce with a slurry of 1 tsp corn starch dissolved in 1 ounce water.
3. Pour in the slurry and cook together stirring constantly for an additional minute before serving over the warm toutons.

4. Divide the dough into about 2 ounce balls, rolling each one out to about a half inch thickness. 

5. Allow the dough pieces to rise on an oiled cookie sheet for about a half hour in a warm kitchen before frying them as slowly as possible in canola oil. 

6. Allow toutons to rest and cool for a few minutes on a wire rack before serving with the Blueberry Honey sauce.