AI-generated image
Laufabrauð
Laufabrauð: Icelandic leaf bread carved with patterns and fried crisp
Laufabrauð, 'leaf bread', is made by Icelandic families together in early December: paper-thin rounds of dough are carved into lacy geometric patterns with a small knife or a brass cutting wheel, then fried in seconds until crisp and golden. Each family has its own patterns, and the breads are eaten at Christmas with butter and smoked lamb. It is a tradition from northern Iceland around Akureyri, where flour was scarce. A common mistake is rolling the dough too thick; it should be so thin you can read through it. Chef's tip: make a fold, cut little V-shapes along it with a knife, and fold every other point back, which gives the classic leaf pattern.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 20
Ingredients
For the dough
- 1 ⅛ lb plain flour
- 1 ¼ cups hot milk
- 1 oz butter
- 1 tsp sugar
- ½ tsp baking powder
- ½ tsp salt
For frying
- 4 ¼ cups sunflower oil
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Melt 1 oz butter in 1 ¼ cups hot milk. Mix 1 ⅛ lb plain flour, 1 tsp sugar, ½ tsp baking powder and ½ tsp salt, pour in the hot milk and knead into a smooth dough. Cover and rest 20 minutes.
Step 2: Divide into 20. Roll each paper-thin into an 18 cm round, using a plate as a guide. Common mistake: thick dough; it won't crisp.
Step 3: Fold each round lightly in half, cut rows of small V-shapes along the fold, then open and fold back every other point to make a pattern. Prick with a fork.
Step 4: Heat 4 ¼ cups sunflower oil to 350°F. Fry each round for 10–15 seconds per side, until golden and crisp.
20 minStep 5: Press flat on kitchen paper with a board while still hot. Store in a tin.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 4 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does laufabrauð take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of hot milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer pudas
Pudas are thin savoury pancakes. These low-calorie ones are made from rice, maize and wheat flour mixed with crumbled paneer, spinach, fenugreek and coriander and a fresh paste of onion, chilli, mint, garlic and ginger. The moisture in the vegetables and paneer is enough to bind the dough, so no ghee, oil, yogurt or water goes into it. Cook on a griddle with just a little oil and serve with tea, or with plain yogurt and pickle.
Indian
Stuffed green paratha
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
Brown soup rolls
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.