Laufabraud (Icelandic Snowflake Bread)
4 cup All purpose flour
1 tsp baking powder
1 Tbs sugar
1 Tbs melted butter
2 cup milk, heated to boiling
Hot fat for frying powdered sugar (optional)
In a bowl, combine flour, baking powder and sugar. Mix in the butter and
hot milk until a stiff dough is formed.
Turn out onto a lightly oiled surface and knead until smooth and cooled.
Divide dough into four parts.
Shape each into a ball. Divide each into 4 parts to make 16, then divide
each of the resulting balls into 2 parts to total 32.
Cover baking sheets with waxed paper and dust the waxed paper lightly
with flour.
On a lightly floured surface, roll out each part of dough to make a thin
round about 8 inches in diameter.
Place the rounds on the floured waxed paper. Chill 30 minutes.
In a skillet, heat 2 inches of fat to 375 to 400 degrees F. Vegetable
shortening or corn or peanut oil may be
used but the authentic fat is lard.
Fold the dough rounds, one at the time, into quarters, and, with a
sharp-tipped knife, make little cuts and cut-outs in the dough.
Fry the bread rounds, until golden brown, about 1 minute on each side.
Remove and drain on paper toweling.
Store in an airtight container in a cool place or in the freezer until
ready to serve.
_______________________
4 cup All purpose flour
1 tsp baking powder
1 Tbs sugar
1 Tbs melted butter
2 cup milk, heated to boiling
Hot fat for frying powdered sugar (optional)
In a bowl, combine flour, baking powder and sugar. Mix in the butter and
hot milk until a stiff dough is formed.
Turn out onto a lightly oiled surface and knead until smooth and cooled.
Divide dough into four parts.
Shape each into a ball. Divide each into 4 parts to make 16, then divide
each of the resulting balls into 2 parts to total 32.
Cover baking sheets with waxed paper and dust the waxed paper lightly
with flour.
On a lightly floured surface, roll out each part of dough to make a thin
round about 8 inches in diameter.
Place the rounds on the floured waxed paper. Chill 30 minutes.
In a skillet, heat 2 inches of fat to 375 to 400 degrees F. Vegetable
shortening or corn or peanut oil may be
used but the authentic fat is lard.
Fold the dough rounds, one at the time, into quarters, and, with a
sharp-tipped knife, make little cuts and cut-outs in the dough.
Fry the bread rounds, until golden brown, about 1 minute on each side.
Remove and drain on paper toweling.
Store in an airtight container in a cool place or in the freezer until
ready to serve.
_______________________
