Todd Perrin's Sweet Raisin Toutons

ContinueScroll Down to Explore

Todd Perrin’s Sweet Raisin Toutons

Newfoundland chef Todd Perrin takes the traditional Newfoundland Touton (fried bread dough) and turns it up a notch with a recipe for sweet raisin bread. The results? A decadent, hearty dessert Sweet Raisin Toutons with Blueberry Maple and Raspberry Rum sauce. YUM!

Chef Todd Perrin #1 tip: Make sure you fry the toutons on low heat as they can easily burn.

Sweet Raisin Bread Dough

    • 1 package active dry yeast
    • 1/4 cup warm water
    • 1 cup raisins
    • 1/4 cup soft butter
    • 1/4 cup sugar
    • 1 1/2 teaspoons salt
    • 1/2 cup scalded milk
    • 3 3/4 cups all-purpose flour
    • 2 eggs, beaten


Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour; beat well. Add yeast mixture and the beaten eggs; mix to blend well. Add enough of the remaining flour to make soft but stiff dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes.


1. Form dough into small dinner roll sized balls.
2. Place dough balls in a medium hot pan with a little vegetable oil or shortening.
3. Slowly fry the dough, browning both side but taking care for them not to get too dark.  The sweet dough will burn very easily. **If necessary, you can place the fried dough into a 350F oven to finish cooking.
4. Once cooked through, serve with molasses, jam or your own favorite topping such as Blueberry Maple or Raspberry Rum sauce.
Homemade Blueberry Maple Sauce

  • 2 cups of blueberries
  • 1/2 cup maple syrup

Simmer until mixture reduces and becomes a slightly thick, jam-like texture.
Homemade Raspberry Rum Sauce

  • 1/2 cup of raspberries
  • 1/4 cup of your favourite rum

Simmer until mixture reduces and becomes a slightly thick, jam-like texture.

Todd Perrin is the burly, entertaining, larger than life Newfoundlander who made it to the top eight in Top Chef Canada. Todd graduated from The Culinary Institute of Canada at Holland College in PEI and opened “Two Chefs” in St. John’s that was listed as one of the country’s Top 50 New Restaurants in enRoute Magazine in 2001. In 2008, he opened ‘The Chef’s Inn’, a B&B in St. John’s, where he practices farm-to-table whenever possible. Todd’s latest project is a new restaurant at Mallard Cottage in Quidi Vidi Village. Having just recently purchased this 18th century traditional Irish cottage, Todd and his partners plan to restore and convert the cottage into St. John’s most unique dining destination opening 2013.

You can follow him on Twitter at @toddperrin.

  • Chef Steve Vardy’s Pan-Fried Cod!

  • Todd Perrin’s Beet & Goat Cheese Roulade

  • How to Shuck an Oyster with Chef Steve Vardy

ContinueKeep Going
Sherman Downey's "Mudjacket"