1 Tbsp sugar
1 tsp sugar
1/2 cup lukewarm water
1 packet (16g) of yeast
1 cup of soy/rice/almond milk
2 tbsp shortening
1/2 cup cold water
1/2 tbsp salt
5-6 cups of flour
Dissolve 1 tbsp sugar in 1/2 cup of lukewarm water, sprinkle with yeast
and let stand until frothy. Heat the milk in a small pot and add
shortening, stir until melted.
Add cold water, salt and 1 tsp of sugar to the milk mixture. Take pot
off the heat and let cool so that the milk is warm, not hot and not
cold. Then add yeast mixture and stir. Add two cups of flour, stir until
mixture is smooth, then gradually add the rest of the flour until you
have a consistent and non-sticky dough. Lightly flour a board and knead
the dough for ten minutes. Form dough into a ball and place into a
greased bowl, very lightly oil the dough, cover and let rise for one
hour or until double in size.
Punch through the dough, then break off dough into fistfuls and form
into a flat circular shape (like a patty), exact size depends on
preference, I prefer mine about an inch and a half thick. Fry toutons in
a frying pan, margarine is the best thing to fry them in as with canola
oil they tend to burn fast and so constantly need to be flipped,
however they still taste very good when fried in oil. Fry until golden
brown on both sides. Serve with maple syrup or molasses.
Toutons are a favorite breakfast back home in Newfoundland so I was very
happy to find a vegan recipe for it! For shortening you could use coconut oil,
however margarine or even vegetable oil would work fine, it doesn't seem
to affect the taste very much at all. Like previously stated, if you
fry them in oil keep a close eye on them! Even on medium heat they can
burn quickly. Not a very healthy breakfast but great for cooking for a large group, and very filling!