Toutons and Blueberry Jam

 

1 ½ cups milk

1 package active dry yeast

¼ cup granulated sugar

2 T. shortening

1 tsp. salt

5 cups all-purpose flour

⅓ cup vegetable oil, plus more for oiling the bowl

3 T. butter, plus more for serving with the toutons

For the jam

2 cups wild blueberries

½ cup honey or granulated sugar

1 T. lemon juice

 

Start by preparing the dough. In a small saucepan over medium heat, warm the milk to 110°F (if you don’t have a kitchen thermometer, heat until you can dip a finger in for a few seconds without scalding yourself). Stir the yeast, milk, and sugar in a large bowl until dissolved, then cover and let rest for at least 10 minutes. Add the shortening and salt and mix until combined. Gradually add the flour, cup by cup, bringing it together in the bowl with your hands until it forms a dough. (If you have a stand mixer, this is when you can use a dough hook.) Tip onto the counter and knead for another couple of minutes until the dough becomes elastic.

Place the dough in a bowl lightly coated with oil. Cover and let rest in a warm spot for a couple of hours, until the dough doubles in size. To make the jam, combine the blueberries, honey, and lemon juice in a saucepan. Crush the blueberries with the back of a spoon—this will speed things up. Cook on medium heat for 20 to 25 minutes, until the jam starts to thicken. Let cool.

When you’re ready to fry the toutons, heat the oil and butter in a skillet over medium heat. Punch the dough down in the bowl. Pull off chunks (about ½cup each), flatten them between your hands into a rough puck shape, and place in the pan, leaving an inch between each touton. Flip the toutons as they begin to firm up, until both sides are golden brown and they’re cooked through, about 4 to 5 minutes per side. Serve warm with jam.