Step #1 Dissolve 1 tbsp sugar in the likewarm water, Sprinkle top with the yeast let this stand 10 mins, then stir briskly with a fork.
Step #2 Scald the milk; add shortening, stir until melted.
Step #3 Add cold water, salt & 1 tsp sugar.
Step #4 Make sure that the milk mixture is lukewarm then add yeast.
Step #5 Stir until mixed.
Step #6 Add 2 c flour & beat with a wooden spoon until smooth.
Step #7 Gradually add more flour until you have a moist dough that no longer sticks to the bowl.
Step #8 Turn dough onto a lighly floured board & knead for at least 10 mins.
Step #9 Shape into a ball & place this in a greased bowl, turning the ball to grease the top.
Step #10 cover with a damp cloth & 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.
Step #11 Punch down the dough & squeeze off pieces of dough apprx 1/3 c, flatten to apprx 1/2" circular or triangle shape.
Step #12 Fry the pork fat until scrunchins are golden brown & crisp, remove scrunchins.
Step #13 Fry the toutons in the pork fat until golden on both sides.
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