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Newfoundland toutons
Delightfully light Canadian dish.
SERVES
2
TO
3
Ingredients
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1/2 cup room temperature water
- 3 tablespoons butter
- 1 packet dry yeast
- 1 cup whole milk
- 1/2 cup cold water
- 1/2 teaspoon salt
- 5-6 cups all-purpose flour
- 115 grams pork fatback, finely cubed bits
Directions
- Dissolve one tablespoon sugar in the water, sprinkle evenly with yeast and let stand seven to eight minutes until frothy, then stir together.
- Warm the milk; add the butter and stir until melted. Add cold water, salt and one teaspoon sugar.
- Stir until incorporated.
- Add two cups of the flour and bring together until smooth.
- Gradually add the rest of the flour until you have a dough that doesn't stick to the bowl.
- Turn dough onto a lightly floured board and knead for at least five to six minutes.
- Roll into a ball and pop into a greased bowl. Cover with a damp cloth and allow to rise in a warm place. Let stand until it has doubled in size.
- Punch down the dough and squeeze off pieces of dough little bigger then a golf ball flatten to this squares or circles.
- Fry the pork fatback until golden brown and crisp, remove, drain reserve.
- Fry the toutons in the pork fat until golden on both sides.
