Thanks for the recommendations yesterday, i’ve tried everyone’s recipes yesterday and all of it was awesome, thanks a lot, now it’s time for me to give you guys a nice newfie recipe of toutons
Ready In: 2hr 30mins
Yields: 2 Dozen
INGREDIENTS
1 teaspoon sugar
1⁄2 cup lukewarm water
1 (16 g) packet traditional yeast
1 cup 2% low-fat milk
2 tablespoons shortening
1⁄2 cup cold water
1⁄2 tablespoon salt
5 -6 cups all-purpose flour
1⁄4 lb finely cubed bits of fatback pork
DIRECTIONS
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.
And Now you have your wonderful newfoundland treat. Hope everyone enjoys this wonderful breakfast meal, don’t forget to resteem upvote and comment Thank you all 
Enjoy the vote and reward!
Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:
http://www.geniuskitchen.com/recipe/newfoundland-toutons-136412
Great post @tmerc02. Nothing like a good feed of toutons. I think I might go to Mad Rock today and get some ;)
Bucky