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.
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.
Like this Brioche Toutons with Blueberry Honey Sauce recipe?
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- 3 cups blueberries
- 1/2 cup honey
- 1 tsp corn starch
- 1 ounce water
- brioche dough
Bring the blueberries and honey to a gentle boil and simmer together for just a few minutes.
Thicken the sauce with a slurry of 1 tsp corn starch dissolved in 1 ounce water.
Pour in the slurry and cook together stirring constantly for an additional minute before serving over the warm toutons.
Divide the dough into about 2 ounce balls, rolling each one out to about a half inch thickness.
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.
Allow toutons to rest and cool for a few minutes on a wire rack before serving with the Blueberry Honey sauce.