Recipe#6235

Title: Icelandic Snowflake Breads (laufabraud)

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

      Yield: 6 servings
 
      4 c  All purpose flour
      1 ts Baking powder
      1 tb Sugar
      1 tb Melted butter
      2 c  Milk, heated to boiling
 
  hot fat for frying powdered sugar (optional)
  
  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.
  
  Cover baking sheets with waxed paper and dust the
  waxed paper lightly with flour.
  
  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.
  
  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.
  
  Fold gthe 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.