Quirky Foodster
  1. Back

Holidays & Special Occasions

Christmas Leaf Bread

★ ★ ★ ★ ★ (0)
45 min (plus 30 min resting)
Prep
15 min
Cook

Ingredients

  • 500 g (4 cups) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar
  • 50 g (3.5 tbsp) butter, softened
  • 250 ml (1 cup) whole milk, warmed
  • 1 litre (4 cups) neutral oil, for frying

Method

  1. In a large bowl, mix the flour, baking powder, salt and sugar.
  2. Rub in the softened butter until evenly incorporated.
  3. Gradually add the warm milk, mixing until a smooth, firm dough forms. Knead for 3-4 minutes.
  4. Wrap and rest the dough for 30 minutes.
  5. Divide the dough into small balls and roll each out as thinly as possible into rounds about 15 cm (6 inches) in diameter.
  6. Using a sharp knife or a special laufabrauð cutter, carefully cut decorative leaf-like patterns into each round.
  7. Heat the oil in a deep pot to 190°C (375°F).
  8. Fry each decorated round for about 20-30 seconds per side, until golden and crisp, pressing gently with a spoon to keep it flat.
  9. Remove with a slotted spoon and drain on paper towels before serving.

Introduction: Laufabrauð, meaning 'leaf bread', is a paper-thin fried flatbread intricately decorated with leaf-like patterns cut before frying.

Cultural Background: Laufabrauð, meaning 'leaf bread', is a paper-thin fried flatbread intricately decorated with leaf-like patterns cut before frying. Making laufabrauð is a cherished family activity in the weeks before Christmas across Iceland, with generations gathering to cut patterns together and pass down family stencil designs.

Tips: Roll the dough as thin as possible — the thinner the bread, the crisper and more delicate the final result. Fry quickly over high heat, as laufabrauð cooks in seconds and burns easily if left too long.

Variations: Create your own family pattern design, as many Icelandic households pass down unique stencils through generations. Serve alongside hangikjöt as part of the traditional Christmas meal.

Storage: Store in an airtight container at room temperature for up to 2 weeks.

Reheating: Not applicable — served at room temperature as a crisp accompaniment.

FAQs:

Q: Is laufabrauð eaten on its own?

A: It is usually served as an accompaniment to hangikjöt and other Christmas dishes rather than eaten alone.

Q: What tool is used to cut the patterns?

A: A special rolling wheel-like laufabrauð cutter is traditional, though a sharp paring knife works well too.

© Arscale 2026