Brioche Toutons with Blueberry Honey Sauce

Brioche Toutons with Blueberry Honey Sauce. Just 3 simple ingredients make this quick and easy blueberry honey sauce to top warm brioche toutons for brunch or atop good vanilla ice cream for dessert.

Brioche Toutons with Blueberry Honey Sauce

Originally published August 2010.

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 first blueberries of the season, picked this  by my Dad a few years back.

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

Brioche Toutons with Blueberry Honey Sauce.

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.

Brioche Rolls

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Blueberry Honey Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Brioche Toutons with Blueberry Honey Sauce. Just 3 simple ingredients make this quick and easy blueberry honey sauce to top warm brioche toutons for brunch or atop good vanilla ice cream for dessert.

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Ingredients

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• 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.

Nutrition Information

Serving Size

Amount Per Serving Unsaturated Fat 0g

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