Traditional Newfoundland Toutons And Frozies Recipes

TOUTONS (NEWFOUNDLAND RECIPE FOR FRIED DOUGH)

Steps:

• Preheat your oven to 200 degrees Fahrenheit (this is to keep your toutons warm while you are preparing your batches and is optional).
• Roll dough into balls, about 1.5 ounces each.
• Flatten each ball into a disc, about 1/2-inch thick and about 3-inches or so in diameter.
• Place dough balls onto a parchment paper-lined baking sheet, cover loosely with a clean tea towel and let rise for 5 to 10 minutes (the toutons will further puff up as they cook).
• Heat 1 tablespoon of butter and 1 tablespoon of canola oil in a cast-iron skillet (I use a 12-inch skillet) over low heat.Note: It's best to cook the toutons in batches, with 1 tablespoon of butter and 1 tablespoon of canola oil per batch.
• Add toutons to the skillet (I cook 4 at a time). Cook toutons for about 4 to 5 minutes on each side or until they're golden brown on the outside and cooked through.Note: Watch carefully because toutons can burn quickly.
• Place cooked toutons onto a baking sheet in the preheated oven to keep warm while you are preparing remaining toutons. Add more butter and oil, when necessary, in order to cook remaining toutons.
• Serve toutons with a dab of butter, molasses, jam or any of the other optional serving suggestions (if desired). Enjoy!

NEWFOUNDLAND TOUTONS

Steps:

• 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.