Canada • Regional Dish • Bread
Grandma’s Bangs: Métis Fried Bread
Twisted, golden and made for sharing, Grandma’s Bangs are traditional Métis fried breads served at holidays and family gatherings
Instructions
- Whisk the flour, baking powder and salt together in a large mixing bowl.
- Make a well in the center. Add the shortening or lard and pour in most of the lukewarm water.
- Mix quickly with your hands or a sturdy spoon, working the fat and water into the flour. Add the remaining water as needed to form a soft, slightly tacky dough.
- Divide the dough into two equal balls. Knead each one briefly on an unfloured work surface, using a cupped hand to roll and smooth it.
- Cover the dough and let it rest for 15 minutes. Knead each ball briefly once more.
- Pour the frying oil into a heavy pot to a depth of about 4 cm (1 1/2 inches). Heat it to 190 C (375 F).
- Roll one dough ball into a square about 6 mm (1/4 inch) thick. Cut it into six roughly equal squares. Repeat with the second dough ball.
- Cut two parallel slits through the center of each square without cutting through the edges. Pull part of the dough through the openings to create a loose twisted shape.
- Fry two or three pieces at a time, turning once, until puffed and golden on both sides. Keep the oil close to 190 C so the bangs cook through without becoming greasy.
- Transfer the fried bread to a paper towel-lined tray. Serve warm or cool completely, then freeze. Reheat thawed bangs in a 175 C (350 F) oven for about 15 minutes.
Cultural Context
Grandma’s Bangs are tied to the Métis community of Batoche, Saskatchewan. Parks Canada traces this family recipe to Marie Parenteau-Fidler, whose version was passed down through generations. Her family traditionally prepared the fried bread once a year, while other Métis families around Batoche served bangs for Christmas, New Year’s celebrations, special days and family gatherings. The recipe reflects practical Prairie cooking: basic pantry ingredients, quick mixing and a method that turns a modest dough into something festive. It’s a documented Batoche family tradition shared through Parks Canada.
Fun Fact
The unusual name is part of the appeal. “Grandma’s Bangs” sounds less like bread and more like an alarming salon appointment. In practice, they’re pieces of dough cut with slits, twisted or braided into shape and fried until golden. The hairstyle connection remains entirely impromptu.
Cook’s Tip
Vegetable shortening keeps the flavor neutral, but soft lard gives the bread a richer, more traditional character. Use either in the same quantity. Add only enough warm water to create a soft, manageable dough because flour absorbs moisture differently. Don’t overwork it, or the fried bread may turn tough. Keep the oil near 375 F and fry in small batches so the temperature doesn’t drop. The shaped pieces can vary slightly, but even thickness matters. Cool leftovers completely, freeze them well wrapped and reheat them in a 350 F oven until hot.
Trivia
Parks Canada records a much larger family-scale version using about 10 pounds of flour, mixed with soft pork lard and hard beef lard. The tested recipe sensibly reduces that quantity. Unless, of course, the entire neighborhood has heard the fryer is on.
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