Icelandic Snowflake Breads (laufabraud)

Recipe Description

In a bowl, combine flour, baking powder and granulated sugar|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°F to 400°F. shortening|Vegetable shortening or corn oil|corn or peanut oil may be used but the authentic fat is lard.
Fold the dough rounds, one at the 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 toweling.
While laufabraud is draining on paper towel press with heavy cutting board to flatten.
Store in an airtight container in a cool place or in the freezer until ready to serve.