Recipe 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
Top Review by LuuvBunny
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!
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1⁄2 cup lukewarm water
- 1 (16 g) packettraditional 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
Directions See How It's Made
- 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.