Newfoundland Toutons

Recipe by Bergy
READY IN: 2hrs 30mins
YIELD: 2 dozen




  • 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.