Laufabrauð
Laufabrauð o "Pan de Hoja" es una de las partes más importantes de la tradicional cena navideña islandesa, normalmente se come con hangikjöt, "cordero ahumado". Aunque hoy en día se pueden comprar ya hechas en panaderías y supermercados, muchas familias islandesas continúan reuniéndose a principios de diciembre para hacerlas juntos.
Laufabrauð, or “leaf bread” is a vital part of the traditional Icelandic Christmas dinner, usually served alongside hangikjöt, “smoked lamb”. Although the thin, round cakes can be bought readymade in bakeries and supermarkets, many Icelandic families still get together early in December to bake and decorate the leaf bread together.
Entradas
5 comentarios:
¿Y quién está amasando...?
Tiene muy buena pinta, eh?
¿Y esta mesa tan bien puesta y tan grande? ¿De quién es?
Me está entrando un hambre de "laufabraud..."
Bon apettit!!
Por desgracia el vídeo no es nuestro, aunque sé que la madre de Berglind las ha preparado ya y en nochebuena las cataré.
Por cierto bienvenida al blog, me ha hecho mucha ilusión ver tu mensaje, ehhhhhh.
Pues ya estás aprendiendo que yo también las quiero catar, majo...
Y FELICIDADES por vuestro blog que está fenomenal.
Besitos, que os echo de menos...
how is made? the ingredients?
Brigitte
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.
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