1/1 Photo of Newfoundland Toutons
2 hrs 30 mins
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
My Private Note
Units: US | Metric
- 1Dissolve 1 tbsp sugar in the lukewarm water, Sprinkle with the yeast let stand 10 minutes, then stir briskly with a fork.
- 2Scald the milk; add shortening, stir until melted.
- 3Add cold water, salt and 1 tsp sugar.
- 4Make sure that the milk mixture is lukewarm then add yeast.
- 5Stir until blended.
- 6Add 2 cups flour and beat with a wooden spoon until smooth.
- 7Gradually add more flour until you have a moist dough that no longer sticks to the bowl.
- 8Turn dough onto a lightly floured board and knead for at least 10 minutes.
- 9Shape 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.
- 10Punch down the dough and squeeze off pieces of dough approx 1/3 cup, flatten to approx 1/2" circular or triangle shape.
- 11Fry the pork fat until scrunchins are golden brown and crisp, remove scrunchins.
- 12Fry the toutons in the pork fat until golden on both sides. Put some scrunchins on the touton.
Nutritional Facts for Newfoundland Toutons
Serving Size: 1 (1286 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1487.8
- Calories from Fat 216
- Total Fat 24.1 g
- Saturated Fat 7.2 g
- Cholesterol 58.4 mg
- Sodium 1840.1 mg
- Total Carbohydrate 255.6 g
- Dietary Fiber 10.1 g
- Sugars 15.4 g
- Protein 55.9 g