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Submitted by Bergy
"I love traditional, regional recipes and spotted this one in a Newfoundland magazine called "Downhomer" submitted by Lila Young. I have not made it but it sounds very interesting even with the high fat content. They are like a Newfoundland First Nations Bannock. The pork fat is referred to as scrunchins in the recipe but that is not in the computer vocabulary so I called it fatback pork"
photo by Dee Benoit Brake 
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Yields:
-
2 dozen
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ingredients
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1⁄2 cup lukewarm water
- 1 (16 g) packet traditional yeast
- 1 cup 2% low-fat milk
- 2 tablespoons shortening
- 1⁄2 cup cold water
- 1⁄2 tablespoon salt
- 5 -6 cups all-purpose flour
- 1⁄4 lb finely cubed bits of fatback pork
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directions
- Dissolve 1 tbsp sugar in the lukewarm water, Sprinkle with the yeast let stand 10 minutes, then stir briskly with a fork.
- Scald the milk; add shortening, stir until melted.
- Add cold water, salt and 1 tsp sugar.
- Make sure that the milk mixture is lukewarm then add yeast.
- Stir until blended.
- Add 2 cups flour and beat with a wooden spoon until smooth.
- Gradually add more flour until you have a moist dough that no longer sticks to the bowl.
- Turn dough onto a lightly floured board and knead for at least 10 minutes.
- Shape into a ball and place in a greased bowl, turning the ball to grease the top. cover with a damp cloth and allow to rise in a warm, draft free place (I put mine in the oven with the oven light on) Leave until it has doubled in size.
- Punch down the dough and squeeze off pieces of dough approx 1/3 cup, flatten to approx 1/2" circular or triangle shape.
- Fry the pork fat until scrunchins are golden brown and crisp, remove scrunchins.
- Fry the toutons in the pork fat until golden on both sides. Put some scrunchins on the touton.
Questions & Replies
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Reviews
-
These are perfect,just like mom used to make.Here in Newfoundland these were always a treat when mom would make homemade bread.They are delicious especially served with bacon on the side.Traditionally they are served with molasses or maple syrup poured over them but I love them with just butter.Delicious!
LuuvBunny
-
I tried your recipe for toutons and it was awesome. We had always made these for our sons when they were growing up from leftover bread dough. Traditionally we served them with molasses or sprinkled with sugar for those who do not like molasses, perish the thought. Seriously, thank you for taking the time to post a recipe that I will be sure to use over and over. I have submitted a photo to go with pending approval. Thanks again.
Dee Benoit Brake
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Tweaks
-
nii
jared.monsen.22
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
- 303 Followers
- 1523 Recipes
- 155 Tweaks
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
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