Laufabrauð

Ingredients:

1 Teaspoon baking powder
1 Tablespoon Sugar
4 Cup All Purpose flour
2 Cups of soy milk
1 Tablespoon Earth Balance butter


Heat vegetable shortening, corn or, peanut oil for frying powdered sugar (optional) In a bowl, combine flour, baking powder and Sugar.

Mix in the butter and hot soy 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 vegetable shortening, corn or, peanut oil to 375 to 400 degrees F Fold the 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.