ingredients

• 1 tablespoon sugar
• 1 teaspoon sugar
• 1/2 cup lukewarm water
• 16g traditional yeast
• 1 cup milk
• 2 tablespoons shortening (or butter)
• 1/2 tablespoon salt
• 6 cups flour
• pork fat

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.