Laufabrauð, also known as "leaf bread," is a traditional Icelandic bread that is particularly popular during the Christmas season. Its name, which literally translates to "leaf bread," derives from its intricate, leaf-like patterns, delicately carved into thin sheets of dough. These patterns are not only aesthetically pleasing but also serve a practical purpose, allowing the bread to fry evenly and quickly.
Traditionally, the preparation of laufabrauð is a family affair, often involving multiple generations. Families gather to roll out the dough as thinly as possible, usually aiming for a near-transparent quality. Once rolled out, the dough is artfully cut into decorative patterns, often inspired by nature, using special tools or a simple knife. The designs can range from simple geometric shapes to incredibly elaborate and detailed motifs.
After cutting the patterns, the bread is quickly fried in hot oil until it turns a light golden brown, resulting in a crispy, delicate texture. Laufabrauð is typically served with butter, and it often accompanies other Icelandic holiday foods, such as hangikjöt (smoked lamb).
The tradition of making laufabrauð is much more than just the creation of a holidaytreat; it's a cherished cultural practice that brings families and communities together. It's an opportunity to pass down family recipes, share stories, and enjoy the warmth of companionship during the cold Icelandic winter. In many ways, laufabrauð embodies the spirit of the icelandic christmas: a blend of artistry, tradition, and communal celebration.
Combine flour, baking powder, and salt in a bowl.
Boil the milk, then gradually add it to the flour mixture (begin with 600 ml, adding more if necessary).
Knead the dough until it becomes smooth, firm, and without cracks.
Form the dough into a long roll and divide it into small pieces, each weighing around 40 grams.
Flatten each piece on a floured surface until very thin. A dessert plate or tortilla press can be used for uniformity.
Place parchment paper between each rolled-out cake to prevent them from drying out before cutting designs.
Cut unique designs into each cake using a pocket knife or a special leaf bread iron.
Place parchment paper between each designed cake. Prick them with a fork before frying to minimize bubbling.
Fry each cake until they turn a light golden brown. The side that was facing up when cutting goes face down in the frying pan.
Use a puff pastry press on the cakes right out of the pan for better stacking and flatness (use paper towels above and below).
Serve with butter and smoked leg of lamb.
Tip: The dough can be prepared a day ahead and kept in the fridge covered with a damp cloth.
