Icelandic Snowflake Breads (Laufabraud) Recipe

Step 1

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.

Step 2

Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.

Step 3

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.

Step 4

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.

Step 5

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.

From: THE GREAT SCANDINAVIAN BAKING BOOK by Beatrice Ojakangas, Little, Brown, and Company, Boston. 1988. Shared by: Karin Brewer, Cooking Echo, 6/93

Things You'll Need

  • 4c All purpose flour
  • 1ts Baking powder
  • 1tb Sugar
  • 1tb Melted butter
  • 2c Milk, heated to boiling
  • Hot fat for frying
  • Powdered sugar (optional)

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