Atlantica - 01.11.2000, Side 35

A T L A N T I C A 33
The Laufabraud recipe is simple: 10 cups flour, 1 quart
boiling milk, 1 tbs. sugar, 1/2 tbs. salt. The dough is
kneaded and rolled out into very thin cakes. After the
decorations are completed the cakes are pricked with a
fork and deep-fried. It is recommended to dry them on
paper towels and place light weights on top to make
them even. The best part comes on Christmas Day when
Icelanders eat laufabraud with a pinch of butter and
hangikjöt.
With no thought given to calorie-counts, many house-
holds go to great lengths in baking different types of
cookies and cakes as well as home-made sweets. Until
ovens became common, however, in most kitchens in
the early part of this century sweetened breads were
prepared on the stove. After restrictions on flour
imports were lifted in the 19th century, kleinur and pan-
cakes, which required more flour, became popular.
Although the “doughnut-like” kleinur are easily avail-
able throughout the year, they serve as a testimony to
an old-fashioned way of cooking.
The ingredients for Kleinur are: 900 grams (2 lbs) flour,
240 grams (8 oz) sugar, 75 grams (2 1/2 oz) margarine, 2
tsp. baking soda, 2 tsp. cardamom, 1–2 eggs and 1/2 litre
(1 pint) milk or buttermilk. While kneading the ingredi-
ents, heat enough oil/lard in a big pot to half fill it. Once
the dough is smooth, divide it into half and roll out flat.
Cut into four cm (2 inch) wide strips and cut the strips
into even-sized diamonds. Cut a hole in the middle of
each diamond, take one end and thread it through the
hole. The oil should be hot enough so that the kleinur
turn brown straight away. Flip them once – carefully
(use a slotted spoon or spatula). When they are done,
dry them on paper towels to absorb the fat. Repeat with
A calm, midwinter scene
from Miklatún Park.
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