Lee’s Recipe from ‘Conversations in the Kitchen: Mapping the History of YYC’

Lee Churchill was the first speaker in our ongoing lecture series ‘Conversations in the Kitchen.’ If you missed it, check out The Map Project Blog to catch up on the restoration and conservation work she did on an early 20th century map used by Calgary’s firefighters.

Lee’s talk was followed by food and lively conversation in our Fire Hall kitchen, where she cooked up some Newfoundland toutons. She has been kind enough to share the recipe with us! To make your own delicious bits of fried bread dough, you’ll need:

3 cups all purpose flour
1/2 tsp salt
2 tbsp vegetable oil
1 tbsp sugar
2.5 tsp (1 packet) of traditional yeast
1 cup warm water

  • Proof the yeast by dissolving sugar in 1/2 cup of warm water and sprinkling yeast on top. Wait 10 min until frothy.
  • In a large bowl put flour, salt and oil. Stir in yeast mix and continue stirring until a ball forms, then knead until elastic. Adding flour if needed.
  • Let rise 30 min, until doubled, then punch down and re-knead.
  • Turn on frying pan and add butter. Tear off golf ball sized pieces of dough, pull into circles and fry until lightly golden.

Serve with butter, molasses, and cloudberry or ligonberry jam.

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