Laufabraud (Icelandic Snowflake Bread) #BreadBakers #EattheWorld

Laufabraud is a Christmas Tradition in Iceland.  An easy flatbread cut much like the paper snowflakes we made in grade school and then fried to a crisp golden brown.  

This is what happens when Bread Bakers meets up with Eat the World.....

I am hosting Bread Bakers this month and asked the others to join me in baking Christmas Breads from Countries other than the Country where they are currently living.  

Let's see what they have baked up for us from Around the World......

• Passion Kneaded: Christopsomo (Greek Christmas Bread) 
• A Messy Kitchen: Joululimppu 
• The Wimpy Vegetarian: Julekake : A Norwegian Christmas Bread 
• Food Lust People Love: Lassy Raisin Bread 
• A Day in the Life on the Farm: Laufabraud 
• Zesty South Indian Kitchen: Sourdough bobalki (Slovak Christmas eve bread) 
• Sneha's Recipe: Vánočka/Vanocka - Czech Christmas Bread 
• Karen's Kitchen Stories: Venezuelan Christmas Ham Bread - Pan de Jamón

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.  I volunteered to host this month because we are posting on the same day as another group I belong to, Eat the World Challenge.

Eat the World Challenge is a fun group that travels to different countries each month learning about the history and culture of those countries through food.   This month we traveled to Iceland and I found this great recipe for Snowflake Bread that I knew I wanted to share.  It was a perfect, seasonal treat that I could share with both groups.

Let's see what other Icelandic recipes are being shared today......

• Laufabraud by A Day in the Life on the Farm
• Lummur - Icelandic Oatmeal Pancakes by Sneha's Recipe
• Piparkökur (Icelandic Pepper Cookies) by Amy's Cooking Adventures
• Pylsur Ein Með Öllu ('One with Everything' Hot Dog) by Culinary Cam
• Salkjöt og baunir by Pandemonium Noshery

The dough only takes minutes to make.  There is no yeast, so no rise time, and I let my kitchen aid do the kneading for me.  The time-consuming part of this recipe is rolling the dough thinly enough that it is translucent and cutting in the designs.

The Icelanders have a special tool they use for cutting in the designs.  I used a sharp paring knife and then switched to scissors.  I also tried using the edge of a cookie cutter.  None of the techniques were great and each took a bit of time.  The scissor method was the fastest.  I folded the dough into a triangle and snipped them like they were paper stars.

They also cook very quickly.  Try to regulate the heat of your oil as much as possible and only cook them for about 15 seconds per side or, as you can see from the photo, they tend to get too dark.  It's okay though.  Once you powder the sugar on them they do look like snowflakes.

These are very similar to Polish Chrusciki (Angel Wings) but the dough is lighter and crispier.  I had fun making these and I'm sure it is one of those traditional foods that gets easier each time you make them and learn new techniques.

Bread, Holidays, Pastry, Desserts,

Desserts

Icelandic

Yield: 25 pieces

Author: Wendy Klik

Laufabraud

Laufabraud is a Christmas Tradition in Iceland. An easy flatbread cut much like the paper snowflakes we made in grade school and then fried to a crisp golden brown before being liberally sprinkled with powdered sugar.

Prep time: 1 HourCook time: 15 MinTotal time: 1 H & 15 M

Ingredients

• 3 1/2 c. flour
• 1 T. sugar
• 1 t. baking powder
• 1 t. salt
• 3 1/2 T. butter, room temperature
• 1 c.+ 2T. light cream or whole milk
• Canola oil for frying
• Confectioner's Sugar for sprinkling

Instructions

1. Whisk together the flour, sugar, baking powder, and salt in the large bowl of a stand mixer, fitted with the dough hook.
2. Use a pastry blender to cut in the butter until pea-sized crumbles are formed. Place the bowl onto the stand mixer.
3. Heat the cream to 115*, turn the mixer to low speed and, using the dough hook, gradually stir in the cream until incorporated. Turn the speed to medium and knead until a smooth ball has formed.
4. Divide the dough into 25 golfball-sized portions, about 1 oz. each. Cover with a damp towel. Roll out one portion at a time to a thickness of about 1/16th of an inch and use a laufabraudsjarn, sharp knife, or scissors to cut a pattern into each round. Place between sheets of parchment, covered with a damp towel until ready to fry them.
5. Heat 2" of oil in a deep skillet to 375-400*. Fry each piece of bread for about 15 seconds a side, until crisp and browned. Drain on paper towel.
6. When all the bread has been fried, allow to cool completely before liberally sprinkling them with the powdered sugar.

Notes

Adapted from a recipe found in Saveur

Nutrition Facts

Calories

113

Fat (grams)

5 g

Sat. Fat (grams)

3 g

Carbs (grams)

14 g

Fiber (grams)

0 g

Net carbs

14 g

Sugar (grams)

1 g

Protein (grams)

2 g

Sodium (milligrams)

129 mg

Cholesterol (grams)

15 mg

Similar Recipes

Chrusciki (Angel Wings)

Gnocco Frito

Beignets

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