Iceland Snowflake Breads (Laufabraud)

Ingredients

• •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)

Directions

1. 1In a bowl, combine flour, baking powder and sugar.
2. 2Mix in the butter and hot milk until a stiff dough is formed.
3. 3Turn out onto a lightly oiled surface and knead until smooth and cooled.
4. 4Divide dough into four parts.
5. 5Shape each into a ball.
6. 6Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
7. 7Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
8. 8On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter.
9. 9Place the rounds on the floured waxed paper.
10. 10Chill 30 minutes.
11. 11In 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.
12. 12Fold the dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough.
13. 13Fry the bread rounds, until golden brown, about 1 minute on each side.
14. 14Remove and drain on paper toweling. Store in an airtight container in a cool place or in the freezer until ready to serve.