Traditional Newfoundland Toutons And Frozies Food

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!

TRADITIONAL NEWFOUNDLAND TOUTONS AND FROZIES

Steps:

• White Dough: Method: • Combine in large bowl: 4 cups flour and 1/2 tsp sea salt, mix together. • In another bowl, add 1 tbsp dry fast rising or traditional yeast with 1 1/2 cups warm water and 1 tsp sugar, Let rise for about 5 minutes. • In another bowl melt butter or margarine. • In flour mixture make an hole in the middle to pour your yeast and warm water and butter, mixing all ingredients together with a wooden spoon or kitchen aid until it thickens, then keep adding 1/2 cup of flour to work dough together. • ( If you need to add more warm water this should be done during the mixing stage.) • This can be done with your hand or kitchen aid with a hook. • Knead dough, add more flour if necessary until dough is smooth, elastic and no longer sticky and you can hear cracking of the dough when folding dough. Keep working dough into a ball. • When completed sprinkle some flour over the top of dough, then cover with a piece of parchment paper and a towel. Let dough rise in a warm place until dough rises for 30 minutes, after risen don't deflate dough.Then cut small or large pieces of dough about half the size as your hand and pull apart to make a flat dough. Pre-heat your frying pan to medium heat and add 1 tbsp butter and 1 tbsp olive oil. Place about 6 small pieces or 3 large pieces of flat dough in your pan let fry for about 4 to 5 minutes on each side or until golden brown then remove from pan. GLUTEN FREE TOUTONS 1 1/2 cups, Gluten free all-purpose baking flour - 1 1/2 tbsp, White sugar 1 tsp, Xanthan gum ( sound like zanthan ) -1 tsp, Fast rising or traditional yeast 1/2 tsp, Sea salt - 1/2 cup, Warm water for yeast 1/4 cup, warm milk of choice - 2 tbsp, Melted butter or margarine 1 large, Egg or egg replacer ( see package for instructions ) Method: -In a large bowl add the flour,1 tbsp sugar, sea salt, and xanthan gum, mix together. - In a small glass bowl add 1/ 2 cup warm water and yeast, 1/2 tbsp sugar stir together, let rise for about 5 minutes then add to bowl. Mix until all combined. - Using a wooden spoon or an electric blender or kitchen aid, pour in the 1/4 cup warm milk, beating until combined, the mixture will be crumbly at first, but once all the milk is added, it'll come together nice. Add the butter or margarine and beat until all combined and mixed well. Add egg to a small bowl to check, then beat in the egg to mixture, beating in thoroughly or use egg replacer follow instructions on package. Scraping the sides and bottom of the bowl, then beat at high speed for 3 minutes or so, to make it very smooth and thick batter, use more flour or warm water if needed. Cover the bowl, and let the thick batter rise for 45 minutes to 1 hour, place bowl in warm or sunny area in your kitchen or under the stove hood light, when risen don't deflate, scoop out batter and shape out toutons, fry on medium heat with butter and oil. BAKING TIPS: White bread dough can be frozen if you can't use all for toutons, put in freezer bag and remove from freezer the morning before using. - Gluten free touton dough can be used in a waffle making or frying pan, leftovers can be kept in the fridge for a day but not frozen. Use for bread if to much for toutons. Frozies: 1 - Pre-heat your deep fryer to about 350° "make sure it's a approved deep fryer not on the stove top." 2 - Cut small pieces of dough and shape into round pieces, after you have made about six pieces put them down in the hot oil and let fry for about 5 minutes or until golden brown. 3 - Remove from oil and let drain on some paper towel or parchment paper for a minute, then place in a bowl and sprinkle them with some icing sugar and cinnamon. You also can cut them a little and add some jam or jelly to the centre.

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.