Newfoundland White Bread and Toutons (Frybread)

Dough

• 45 g sugar divided
• 120 g water room temperature
• 7 g active dry yeast
• 55 g butter divided, (45 g melted, 10 g diced, to grease)
• 290 g milk room temperature
• 635 g all-purpose flour divided, plus extra to dust
• 10 g salt good quality

Toutons

• 250 g vegetable oil to fry

Bread

• butter melted, to brush, plus extra to serve
• molasses to serve
• powdered sugar to serve