Newfoundland toutons

By Rodney Bowers
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Delightfully light Canadian dish. 

SERVES
2
 TO
3
TOTAL TIME

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

  1. Dissolve one tablespoon sugar in the water, sprinkle evenly with yeast and let stand seven to eight minutes until frothy, then stir together.
  2. Warm the milk; add the butter and stir until melted. Add cold water, salt and one teaspoon sugar.
  3. Stir until incorporated.
  4. Add two cups of the flour and bring together until smooth. 
  5. Gradually add the rest of the flour until you have a dough that doesn't stick to the bowl.
  6. Turn dough onto a lightly floured board and knead for at least five to six minutes.
  7. 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.
  8. Punch down the dough and squeeze off pieces of dough little bigger then a golf ball flatten to this squares or circles.
  9. Fry the pork fatback until golden brown and crisp, remove, drain reserve.
  10. Fry the toutons in the pork fat until golden on both sides.

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