Newfie Toutons - Wilderness North

Celebrating 30 Years of Wilderness North  –          

Newfie Toutons

Happy New Year, Everyone!
This past week Meryl, Bernard, Alan and the girls, and I headed to Mud River (on the north end of Nipigon) for the day.Located on the CN Rail line as well as the Pikitigushi River, Mud River is a small community that was quite hopping in its day. It’s location on the river, makes it a gateway to the mighty Lake Nipigon. Most people know Lake Nipigon as the monstrous body of water we see on the right as we head north in a plane from Armstrong.

Boilup, Winter 2013It was freezing cold (-31C!) but we hiked in, explored, and then enjoyed a hearty boil up. A boil up, you say, what’s that? A boil up is when out on a snowmobile ride, hike, or other outdoor adventure you cook up a bunch of food over a fire. In our case, due to the extreme temperatures, we were fortunate to have the main building at the Mud that had a wood stove and we used that to not only cook on, but to keep warm as well. Our boil up consisted of toutons (newfie fried bread and this week’s recipe), corn fish (salted cod) which we cooked in tin foil, beans, drawn butter (butter thickened with flour and onions), and tea made from the melted snow outside. It was a feed fit for kings.

You could say that a boil up is the Newfie equivalent to a shore lunch. When we go home to our cabin in Newfoundland, we have at least a couple while we are there. While I am on the topic of shore lunches, it reminds me to let you know that this year; we will be featuring a new SHORE LUNCH stamp to put in your WN Passports. For those h eading to lodges, the stamp will be there. If you are headed to the outposts, you will need to stop in to see Meryl and I to have us stamp it 🙂

As always, I enjoy hearing from you all.
Any requests or recipes you would like to share would be greatly appreciated!
Be sure to check out our FaceBook page and feel free to post your comments there.
Happy Cooking,

Newfie Toutons   

Newfie Toutons, Wilderness NorthIngredients

  • 1 tablespoon sugar
  • 1 teaspoon sugar
  • 1/2 cup lukewarm water
  • 1 (16 g) packet traditional yeast
  • 1 cup milk
  • ½ cup oil
  • 1/2 cup cold water
  • 1/2 tablespoon salt
  • 5 -6 cups all-purpose flour


  • Dissolve 1 tbsp sugar in lukewarm water, sprinkle with yeast and let stand for 10 minutes, stir briskly with a fork.
  • Scald the milk then add oil
  • Add cold water, salt, and 1 tsp sugar.
  • Make sure that the milk mixture is lukewarm then add yeast mixture.
  • Stir until well blended.
  • Add 2 cups of flour and beat with a wooden spoon until smooth.
  • Gradually add more flour until you have moist dough that no longer sticks to the bowl.
  • Turn dough onto a lightly floured board and knead for 10 minutes.
  • Shape dough into a ball and place in a greased bowl, turning the ball to grease both the top and bottom. Cover with a damp cloth and let rise in a warm, draft free place until it has doubled in size. (I put mine in the oven with the oven light on)
  • Punch down the dough and squeeze off large pieces of dough (approx 1/3 cup), flatten to approx 1/2″ circular or triangle shapes.
  • Fry toutons in oil until golden on both sides. Serve with molasses, cheese whiz, butter or jam. YUM!!!

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