This tasty, twisted fried bread would be a nice accompaniment to a soup or stew.
Origin: Batoche National Historic Site
Region: Prairies (Saskatchewan)
Course: Breads and Pancakes
This traditional Metis treat has been passed down through generations and comes to this app from Marie Parenteau-Fidler, mother of Ray Fidler of Batoche National Historic Site. The Fidler family typically makes this recipe once a year, although Metis from the Batoche area serve “bangs” on special days and holidays such as Christmas, New Year's, and family gatherings.
The original recipe was modified by the chefs in the test kitchen. Here are the original ingredients:
- Approximately 10 pounds flour (26 to 28 cups, or 1/2 the pot)
- 4 heaping tbsp of baking powder
- 2 level tbsp of salt
- 1 1/2 cups soft lard (pork) and 1 1/2 cups hard lard (beef)
- 9 cups of lukewarm water
- 3¼ cups | 370 g all-purpose flour
- ½ tbsp | 7.5 g baking powder
- ¼ tsp | 1.25 g salt
- ¼ cup | 55 g soft shortening cut in small pieces
- 1½ cups | 375 ml lukewarm water
- Vegetable oil for deepfrying, 1/2” deep in pan
- Combine all the dry ingredients in a large bowl. Make a well in middle, and add in the shortening and warm water. "Choke" the dough (mix it as quickly as possible) right away. Once mixed, cut the dough into 2 smaller dough balls.
- Work the dough balls once by rolling them on a hard surface under a cupped hand" or kneading them; let rest for 15 minutes. Rework the balls one more time.
- In a large pot, add enough vegetable oil for a depth of 1½ to 2 inches. Heat on high until the temperature reaches 375°F (190°C) on a candy/meat thermometer.
- Roll each dough ball out into about a ¼-inch thickness square. Cut each ball into 6 3 x 3-inch squares. Cut 2 slits in each square and then twist the dough by pulling it through the slits.
- Fry the "bangs" in the hot oil in small batches, so as not to reduce the oil temperature. Remove the bangs when they are golden in colour, draining them on a paper towel lined tray. Do not overcook them, as they will finish cooking once re-warmed just before eating. Rewarm the bangs for 15 minutes in a 350 F oven.
- Grandma's Bangs freeze well.
Recipe tested by Chef Tony Bond and Chef Chris Rutishauser, Algonquin College School of Hospitality and Tourism
The original recipe comes from Marie Parenteau-Fidler, mother of Ray Fidler of Batoche National Historic Site.