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Icelandic Snowflake Breads (laufabraud)

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Laufabrauðsjárn 002

laufabrauðsjárn

Description Edit

Icelandic Snowflake Breads (laufabraud)

Laufabraud

Laufabraud

Ingredients Edit

Directions Edit

  1. In a bowl, combine flour, baking powder and sugar.
  2. Mix in the butter and hot milk until a stiff dough is formed.
  3. Turn out onto a lightly oiled surface and knead until smooth and cooled.
  4. Divide dough into four parts.
  5. Shape each into a ball.
  6. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
  7. Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
  8. On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter.
  9. Place the rounds on the floured waxed paper.
  10. Chill 30 minutes.
  11. In a skillet, heat 2 inches of fat to 375°F to 400°F. Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard.
  12. 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. In iceland a traditional tool called a laufabrauðsjárn is used. See the photo above.
  13. Fry the bread rounds, until golden brown, about 1 minute on each side.
  14. Remove and drain on paper toweling.
  15. While laufabraud is draining on paper towel press with heavy cutting board to flatten.
  16. Store in an airtight container in a cool place or in the freezer until ready to serve.

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