Toutons
Pork-fried bread dough
1/2 C lukewarm water
1 TBS sugar plus 1 tsp. sugar
1 pkg. (16g) traditional yeast
1 C milk
2 TBS shortening
1/2 C cold water
1/2 TBS salt
5 to 6 C all-purpose flour
1/4 LB fatback pork (salt pork), finely cubed
Place lukewarm water in a bowl. Dissolve one tablespoon sugar in the water and sprinkle with the yeast. Allow to stand for about ten minutes, and then stir quickly with a fork. Pour milk into a saucepan; scald and then add shortening, stirring until melted. Add cold water, salt and one teaspoon of sugar. Make sure milk mixture is lukewarm, and then add yeast. Stir until blended. Add two cups of flour; beat with a wooden spoon until smooth. Gradually add more flour until dough is moist but no longer sticks to the bowl. Turn dough onto a lightly floured board or flat surface; knead for at least ten minutes. Shape dough into a ball and place in a greased bowl; turn dough ball to grease top. Cover with a dampened cloth; allow dough to rise in a warm place until double in size. Punch down dough. Pinch off dough pieces equivalent to about 1/3 cup each; flatten to a 1/2-inch circular or triangle shape. In a skillet, fry cubed salt pork until crisp and golden brown; remove to drain on paper towels. Add dough pieces to hot pork grease; fry until golden in color on both sides. Serve with cooked salt pork.
Note: Toutons are common in Newfoundland, where they are traditionally known as a pancake.
Related Link:
Food Fare Culinary Collection: Canadian Cuisine
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