Icelandic Snowflake Breads (laufabraud)

Description
Icelandic Snowflake Breads (laufabraud)



Ingredients

 * 1 teaspoon baking powder
 * 1 tablespoon sugar
 * 4 cups all purpose flour
 * 2 cups milk, heated to boiling
 * 1 tablespoon melted butter
 * hot fat for frying powdered sugar (optional)

Directions

 * 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.