Laufabrauð (Icelandic Leaf Bread)
Sometimes called “Snowflake” bread, it is decorated with different patterns and fried for a very crunchy treat. Laufabrauð originated as a way for Icelanders to economize on flour during latter centuries when cold climate and poor trading meant no wheat. No wheat meant grain products were reserved for holiday indulgence and the bread became a Christmas tradition that was eagerly eaten and shared.
- 3 1/2 cups flour
- 1 tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. Kosher salt
- 3 1/2 tbsp. unsalted butter
- 1 cup plus 2 tbsp. whole milk, heated to 115°
- Canola oil, for frying
Instructions
Whisk flour, sugar, baking powder, and salt in a bowl.
Using two forks or your fingers, cut butter into flour mixture, forming pea-size crumbles.
Stir in milk until dough forms. Transfer dough to a lightly floured surface; knead until smooth.
Divide dough into 25 one-oz. balls; working with one ball at a time, roll dough into a 7-inch disk, about 1⁄16” thick. (Cover remaining dough with a damp towel to prevent dough from drying out.)
Using a paring knife and working outwards from the center of disk, cut rows of nested Vs 1⁄4” apart.
Use knife to lift the tip of every other V; fold each tip back to cross over the V behind it, pressing the dough to adhere. (Scan the code to see a step-by-step demonstration).
Store cut dough disks between parchment paper and cover with a damp towel until ready to fry.
Heat 2 inches oil in a 6-qt. saucepan until a deep-fry thermometer reads 400°.
Fry 1 dough disk at a time, flipping once, until crisp, about 30 seconds.
Transfer to paper towels to drain.
Click to see a video demonstration on cutting and frying the bread.
Putobumbong • Philippines
This rice dish is made with a glutinous (sticky) purple-colored rice and is usually garnished with a dollop of butter and a heap of sugary, shredded coconut. It is mostly sold outside churches during the traditional simbang gabi, a devotional nine-day series of Masses practiced by Filipino Catholics and Aglipayans in anticipation of Christmas.
- 1 1/3 cups sticky purple rice
- 1 1/3 cups sticky white rice malagkit
- 2/3 cup long grain purple rice
- 6 cups water for soaking the rice
- 3/4 cups muscovado sugar
- 1 1/2 cups freshly grated coconut
- 1/2 cup softened butter
Combine all the rice in a large mixing bowl. Cover with water and soak for 2 days. Pour contents into a large sieve to drain.
Put soaked rice into food processor. Grind rice until it becomes very fine, about 10 mins.
Fill a steamer with water halfway and bring to a boil. Meanwhile, fill each bumbong (bamboo tube) with powdered rice. Do not compress the rice so steam can pass easily.
Once water is boiling, arrange each bamboo tube on the steamer. Continue to cook until steam comes out of the tube.
Remove the tube from the steamer. Arrange the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar.
PERUVIAN SPICY HOT CHOCOLATE
- 1 cinnamon stick
- 2 cloves
- 1 piece orange peel dried, about 1″
- 1 Star anise (spice)
- 1 pinch nutmeg
- ½ cup water
- 2 c prepared whole milk
- ½ cup evaporated milk
- 3 T Peruvian bitter cocoa
- 1 ½ T cornstarch
- 1 t instant coffee
- sugar to taste
Place small pot on medium heat, add 1/2 c water and immediately add spices. Add cinnamon stick, cloves, and star anise. Cook on low heat.
Cook spice infusion half-covered over low heat for at least 10 minutes. Remove from heat, and strain spices. Discard spices and preserve the infusion.
Return the infusion to the pot, and dissolve dark chocolate and instant coffee in it, whisking with hand mixer.
Add whole and evaporated milk. Stir well until mixed.
Add pinch of nutmeg and continue beating without letting the mixture boil.
Dissolve cornstarch in 3T water. Add diluted cornstarch to the chocolate and continue beating in circles until chocolate is thick.
Cook three minutes, add sugar to taste, serve hot in large cups.
If you like chocolate with a lot of foam, blend before serving. Decorate with whipped cream, marshmallows, or cinnamon powder.