Originally published on November 5, 2008
Toutons: Pronounced tout(rhymes with pout)-ens.
- leftover white bread dough
- Form dough into about 2 ounce balls and flatten into 3 inch rounds.
- I use e a combination of olive oil and butter to fry the toutons in for more flavor. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat 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 center. 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.
- I 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.