Icelandic Snowflake Breads (laufabraud)

Icelandic Snowflake Breads (Laufabraud) Recipe - Traditional Icelandic Treat

Region / culture: Iceland | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 32

Introduction

Icelandic Snowflake Breads, also known as laufabraud, are a traditional Icelandic Christmas treat that is as beautiful as it is delicious. These delicate, fried breads are often decorated with intricate patterns that resemble snowflakes, making them a festive addition to any holiday table.

History

The tradition of making laufabraud dates back to the 18th century in Iceland. It is believed that the custom of making these intricate breads originated from the Danish and Norwegian settlers who brought the tradition with them to Iceland. Today, laufabraud is a beloved holiday tradition in Iceland, with families coming together to make and decorate these special breads.

Ingredients

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

How to prepare

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 the dough into four parts.
Shape each part into a ball.
Divide each ball into 4 parts to make 16, then divide each resulting ball into 2 parts to total 32.
Cover baking sheets with waxed paper and lightly dust the waxed paper with flour.
On a lightly floured surface, roll out each part of the dough to make a thin round about 8 inches in diameter.
Place the rounds on the floured waxed paper.
Chill for 30 minutes.
In a skillet, heat 2 inches of fat to 375°F (191°C) 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 a 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.
Fry the bread rounds until golden brown, about 1 minute on each side.
Remove and drain on paper towels.
While laufabraud is draining on paper towels, press with a heavy cutting board to flatten.
Store in an airtight container in a cool place or in the freezer until ready to serve.

Variations

Add a sprinkle of cinnamon or cardamom to the dough for a spiced version of laufabraud.
Drizzle the fried breads with honey or maple syrup for a sweet twist.
Serve the breads with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Cooking Tips & Tricks

Make sure to roll out the dough thinly to achieve the delicate texture of laufabraud.

- Use a sharp-tipped knife or a traditional laufabraudsjárn to create intricate patterns in the dough.

- Fry the breads in hot fat to achieve a crispy, golden brown exterior.

- Press the fried breads with a heavy cutting board while they are still warm to flatten them and create a more uniform shape.

Serving Suggestions

Icelandic Snowflake Breads can be served as a festive addition to a holiday brunch or dinner. They can be enjoyed on their own or served with a cup of hot cocoa or coffee.

Cooking Techniques

Frying

Ingredient Substitutions

You can use plant-based milk in place of dairy milk for a vegan version of Icelandic Snowflake Breads.

- Vegetable shortening or vegetable oil can be used in place of lard for frying.

Make Ahead Tips

You can prepare the dough for Icelandic Snowflake Breads ahead of time and store it in the refrigerator for up to 24 hours before frying.

Presentation Ideas

Arrange the fried breads on a platter and dust them with powdered sugar for a festive touch. Serve them on a bed of fresh greenery or with a sprinkle of edible glitter for a magical presentation.

Pairing Recommendations

Icelandic Snowflake Breads pair well with hot beverages such as coffee, tea, or hot chocolate. They also complement savory dishes like smoked salmon or cured meats.

Storage and Reheating Instructions

Store leftover Icelandic Snowflake Breads in an airtight container at room temperature for up to 3 days. To reheat, place the breads in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Icelandic Snowflake Breads contains approximately 150 calories.

Carbohydrates

Each serving of Icelandic Snowflake Breads contains approximately 25 grams of carbohydrates.

Fats

Each serving of Icelandic Snowflake Breads contains approximately 5 grams of fats.

Proteins

Each serving of Icelandic Snowflake Breads contains approximately 3 grams of proteins.

Vitamins and minerals

Icelandic Snowflake Breads are not a significant source of vitamins and minerals.

Alergens

Icelandic Snowflake Breads contain gluten and dairy.

Summary

Icelandic Snowflake Breads are a delicious holiday treat that is relatively low in calories and provides a small amount of carbohydrates, fats, and proteins.

Summary

Icelandic Snowflake Breads are a beautiful and delicious holiday treat that is sure to impress your family and friends. With their delicate texture and intricate designs, these fried breads are a festive addition to any Christmas celebration. Enjoy them with a cup of hot cocoa or coffee for a truly magical experience.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I stumbled upon the recipe for Icelandic Snowflake Breads, or laufabraud as they are called in Iceland. I was visiting my Aunt Helga in Reykjavik, and she had invited me to help her prepare for the upcoming Christmas celebrations.

Aunt Helga was a fantastic cook, and she had a collection of recipes from all over the world. She had learned to make laufabraud from a friend who had spent time in Iceland, and she was eager to pass on the tradition to me. As we gathered the ingredients and started to mix the dough, she told me stories about her time in Iceland and the delicious foods she had tried there.

The process of making laufabraud was unlike anything I had ever done before. We rolled out the dough until it was paper-thin, then carefully cut intricate patterns into it with a special tool called a laufabraudsjarn, or leaf-bread iron. The patterns were inspired by the delicate snowflakes that fell outside, and each one was unique and beautiful.

Once the dough was decorated, we fried the bread in hot oil until it was golden brown and crispy. The smell that wafted through the kitchen was intoxicating, and I couldn't wait to taste the finished product. When the bread was ready, we sprinkled it with powdered sugar and served it warm with butter and jam. The first bite was a revelation – the bread was light and flaky, with a hint of sweetness that melted in my mouth.

I knew in that moment that I had to learn how to make laufabraud myself. Aunt Helga shared the recipe with me, and I practiced making it every chance I got. Over the years, I perfected my technique and experimented with different flavors and fillings. I added a touch of cardamom to the dough for a warm, spicy flavor, and I filled the bread with cream cheese and smoked salmon for a savory twist.

I shared my love of laufabraud with friends and family, and it became a staple at our holiday gatherings. Everyone marveled at the intricate patterns and delicate flavors, and they begged me to teach them how to make it themselves. I was happy to pass on the tradition, just as Aunt Helga had done for me.

As the years passed, my love for laufabraud only grew stronger. I traveled to Iceland to learn more about the history and culture behind this beloved bread, and I discovered that each family has their own unique recipe and technique. I met with local bakers and watched them create beautiful loaves of laufabraud, each one more stunning than the last.

I returned home inspired and determined to perfect my own recipe even further. I spent hours in the kitchen, experimenting with different flours and flavors until I found the perfect combination. I shared my new creations with Aunt Helga, and she was impressed by my dedication and skill.

Now, as I sit in my kitchen, surrounded by the scent of freshly baked laufabraud, I can't help but feel grateful for the memories and traditions that have brought me to this moment. The recipe for Icelandic Snowflake Breads has become a cherished part of my life, a connection to my past and a gift to share with others. And as I take a bite of the warm, flaky bread, I know that the spirit of Aunt Helga and the beauty of Iceland are alive in every delicious bite.