Laufabrauð

Laufabrauð, the so-called leaf bread, is a typical Icelandic Christmas dish.

Ingredients

30 ml milk
1 Tbsp margarine
500g flour
2 tsp sugar
1 tsp salt
1 tsp baking powder

500 g vegetable fat for deep-frying


Preparation

Bring the milk to the boil and melt the margarine in the hot milk.

Mix the flour with the sugar, baking powder and salt and stir in the hot milk margarine.

Knead the dough thoroughly and divide it into individual portions.

Using a shape cut out of cardboard, a plate or something similar with a rolling pin, roll out the dough as thinly as possible. The dough is thin enough if you can at least read the headlines of a newspaper through the dough!

The prepared breads are then piled up with baking paper between the individual pieces and kept moist with a kitchen towel.

Heat the frying fat in a large pan until hot.

Meanwhile, carefully decorate the barrel with a sharp, pointed knife. To do this, score the flatbreads and then fold the pieces over.

Then carefully fry the flatbreads one at a time in the pan in the hot fat until the batter is golden brown.

Remove the laufabrauð from the fat, drain well with kitchen paper or similar and allow to cool.

The Laufabrauð is eaten cold, traditionally without any toppings or toppings, as a kind of “snack”, so to speak.

Stored in a well-sealed container in a cool, dry place , the Laufabrauð will keep for several weeks.

[Translated from here.]