Leaf bread is a traditional type of Icelandic bread that is most often eaten during the Christmas season. It is a bread made with a very simple dough, but which has the distinction of being very fine. It is said that the dough must be fine enough to read a newspaper through it. This is why it is called “leaf bread”. Then it is decorated with different patterns and fried, obtaining a very crisp result.
FOR THE PASTE Of Leaf Bread
- 100 g whole milk
- 35 g water
- 12 g unsalted butter
- 170 g cake / pastry flour
- 50 g cornstarch
- 2 g baking powder
- 7 g sugar
- 2 g salt
sunflower or olive oil
Instructions Of Leaf Bread
Make the dough.
- Sift the flour in a medium bowl, set aside.
- Add sugar with salt and baking powder.
- Mix using a spatula. In a saucepan, pour the milk with the water and the butter. Place over medium heat and let stand until the butter melts, but do not boil.
- Remove from heat and pour over the dry ingredients. Incorporate the ingredients using a spatula. Start kneading, mix the dough with your hands. Transfer to a clean work surface and start kneading.
- If, when kneading, you notice that the dough is very dry, you can add a few drops of water, but without going over. The dough should be slightly dry to the touch, but this allows us to handle it without cracking.
- We will work the dough until it is homogeneous, practically smooth and the flour is completely integrated. It will take about 5-7 minutes.
- Cover with the bowl and let stand for 10 minutes.Divide the dough and stretch.
HOW TO MAKE
- Remove the film from the dough. Using a metal scraper or a sharp knife, divide the piece into 15 more or less equal portions.
- While we work on each piece to stretch it, cover the rest with film to keep it from drying out. Its very important. Take one portion and stretch slightly with your fingertips.
- Stretch the dough with a roller to a very thin, almost transparent thickness. We are going to stretch the dough very gently to help achieve the desired diameter, it will be about 5.9-6.3 inches (15-16 cm).
- Place a ring or a plate on the dough and remove the excess using a very sharp knife. Take the piece and place it on a sheet of paper towel or waxed paper (if you have it). Cover with another sheet of absorbent paper and then with a cloth.
- Repeat the process with the rest of the pieces.
- To decorate leafy bread, you can use a very sharp knife. Decorate the bread cuts on the surface.
- We always have to make pair cuts. Once we have decorated one of the loaves, place it again on a sheet of paper, cover it with another sheet and cloth.
- Just like we did the first time. Repeat the process with the rest of the loaves.
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- Fill a medium saucepan with enough oil to fry the breads and float.
- Place over medium heat and allow to reach a temperature of around 345ºF (175ºC).
- This step will be fairly fluid, we will go quickly so I advise you to leave everything prepared. Place several pieces of kitchen paper where we can drain the bread we take and a space to stack the breads.
- Prick the surface of the bread and put a loaf in the pan and fry for a few seconds on each side. As it is very thin, it will be cooked immediately, the ideal is that we have a light golden color left.
- Remove from the pan, drain and place on paper towels. Quickly and using absorbent paper, press on the surface to flatten and remove the excess oil.
- Set aside and repeat the same process with the rest of the pieces. Store in a tin container or enjoy.