| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Icelandic |
Breads, Ethnic |
6 |
Servings |
INGREDIENTS
| 4 |
c |
All purpose flour |
| 1 |
t |
Baking powder |
| 1 |
T |
Sugar |
| 1 |
T |
Melted butter |
| 2 |
c |
Milk, heated to boiling |
INSTRUCTIONS
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. From: THE GREAT SCANDINAVIAN BAKING BOOK by Beatrice
Ojakangas, Little, Brown, and Company, Boston. 1988. Shared by: Karin
Brewer, Cooking Echo, 6/93 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”