Form dough into about 2 ounce balls and flatten into 3 to 4 inch rounds, about a 1/2 inch thick. 

I use e a combination of olive oil and butter to fry the toutons in for more flavour. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat about 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 centre. 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. About 4-5 minutes per side if fried slowly, with the oil just bubbling at the edges.

You can 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 if you like. 

Serve warm with butter and a drizzle of fancy molasses.