Icelandic Snowflake Breads (Laufabraud)
- Ready In:
- 1hr 30mins
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 tablespoon butter, melted
- 2 cups 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°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. (Remember the paper snowflakes we cut out as kids?).
- Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling.
- When cool, sprinkle with powdered sugar, if desired.
- Store in an airtight container in a cool place or in the freezer until ready to serve.
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