The Yule Lads of Iceland and Laufbrauð
As the frosty winds of December sweep across Iceland, a unique and enchanting Christmas tradition comes to life with the tales of the Yule Lads. These 13 mischievous spirits, born from Icelandic folklore, have captivated imaginations for centuries. Together with their formidable mother, Grýla, and the less prominent father, Leppalúði, the Yule Lads embody a fascinating aspect of Iceland’s rich cultural heritage.
Historical Roots and Family Ties:
The Yule Lads, or 'Jólasveinarnir' as they are known in Icelandic, trace their origins back to the 17th century. Initially, they were portrayed as ominous figures, akin to their mother Grýla, a fearsome ogress known for her appetite for mischievous children. Their father, Leppalúði, often depicted as a background figure, complements the family’s daunting image. Womp womp.
The Transformation of the Yule Lads:
Over time, the image of the Yule Lads transformed from menacing trolls to the mischievous but mostly harmless characters known today. Each of the 13 Yule Lads is known for a specific habit or prank, ranging from 'Sheep-Cote Clod,' who harasses sheep, to 'Spoon-Licker,' notorious for his spoon-licking obsession. The last to arrive, 'Candle Stealer,' follows children to snatch away their candles.
Modern-Day Celebrations:
In contemporary Iceland, the Yule Lads have become symbols of the holiday season. The festivities begin on December 12th, when the first Yule Lad arrives, and continue until Christmas. Children place their shoes on windowsills, anticipating gifts or playful reprimands. Traditional Icelandic dishes, such as Laufabrauð (leaf bread) and hangikjöt (smoked lamb), often accompany the storytelling of the Yule Lads and their antics.
Cultural Significance and Adaptations:
Today, the Yule Lads, along with Grýla and Leppalúði, are not just sources of entertainment but symbols of Icelandic values and history. They represent a unique blend of pagan traditions and Christian influences, reflecting the nation's character and environmental conditions. Modern interpretations of these characters also touch upon themes of environmental awareness and social messages, showcasing Iceland's progressive stance.
The Yule Lads, together with their parents, offer more than just a whimsical tale; they are a vibrant part of Iceland's cultural identity. They bring both a sense of playfulness and an opportunity for families to bond over shared traditions during the holiday season. As we explore diverse holiday customs around the world, the Yule Lads stand out as a testament to the enduring power of folklore and the joy it brings to the festive season.
The tradition of preparing Laufabrauð, also known as Icelandic leaf bread, has its roots in the northern regions of Iceland and gradually spread across the country. The earliest documented reference to this bread dates back to 1736, in the first half of the 18th century. Although it's likely that the tradition predates this, earlier records are not available. Today, Laufabrauð has become an integral part of Icelandic Christmas celebrations.
Historically, Iceland was a place where basic ingredients like flour, sugar, and salt were scarce, particularly during the winter months. These commodities were seen as luxuries, accessible only to the wealthier segments of society. Additionally, the quality of these imported goods was often poor, with merchants frequently delivering products that were moldy. Before the 18th century, Iceland lacked the equipment for milling grain.
Eventually, Icelanders developed the skill of building water mills, making grain more accessible, though it remained a precious commodity. Consequently, flour-based foods were reserved for special occasions. In an effort to maximize their scarce resources, housewives would roll the dough for Laufabrauð as thin as possible, aspiring to make it translucent enough to read the Bible through it. This practice underscored the value and significance of each piece of bread, crafted with immense care and attention.
The process of making Laufabrauð involves rolling the dough extremely thin to ensure a crisp final product. Traditionally, it was fried in lamb fat, which imparted a distinct flavor, but nowadays, vegetable oil is commonly used. After frying, while the bread is still hot and pliable, it is typically pressed with a wooden board known as laufabraudshlemmur to achieve a smooth texture. These boards are often crafted by children in schools as gifts for their parents or grandparents.
In the past, a combination of ammonium bicarbonate and ammonium carbamate, or hjorthornssalt (deer antler salt), was used in the recipe. This ingredient was also mentioned in the context of Tunnbröd or Polar Bread. However, in modern recipes, baking powder is the more common leavening agent used.
Laufabrauð
Ingredients
Instructions
- Sift the flour into a medium bowl, set aside.
- Add the sugar together with the salt and the baking powder. Mix with the help of a spatula.
- In a saucepan pour the milk together with the water and the butter. Place at medium heat and leave until the butter melts, but without boiling.
- Remove from the heat and pour over the dry ingredients. Integrate the ingredients with the help of a spatula.
- Begin to knead, amalgamate the dough with your hands.
- Transfer to a clean work surface and start kneading. If, as you knead, you notice that the dough is very dry, you can add a few drops of water, but without exceeding ourselves. The dough should be slightly dry to the touch, but that allows us to manipulate it without cracking.
- We will work the dough until it is homogeneous, practically smooth and the flour has been completely integrated. It will take about 5-7 minutes.
- Cover with the bowl and leave to stand for 10 minutes.
- 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 prevent it from drying out. This is very important.
- Take one of the portions and stretch slightly with your fingertips.
- Stretch the dough with a roller to a very thin, almost transparent thickness. We will stretch the dough very delicately to help achieve the desired diameter, this will be around 5,9-6,3 inches (15-16 cm).
- Place a ring or plate on the dough and remove the excess with the help of a very sharp knife.
- Take the piece and place it on a sheet of kitchen paper or waxed paper (if you have). Cover with another sheet of kitchen paper and then with a cloth.
- Repeat the process with the rest of the pieces.
- To decorate the leaf bread or laufabrauð, you use a utensil called laufabrauðsjárn. In my case I don't have it, so I used a blade. You could also use a very sharp knife.
- Decorate the bread making cuts on the surface. You will appreciate this step much better in the video. We must always make pair cuts.
- Once we have decorated one of the breads, place it again on a sheet of paper, cover it with another sheet and the cloth. Just like we did the first time.
- Repeat the process with the rest of the breads.
- Fill a medium saucepan with enough oil to be able to fry the breads and float.
- Place at medium heat and let it reach a temperature of around 345ºF (175ºC).
- This step will be quite fluid, we will go fast so I advise you to leave everything prepared.
- Place several pieces of kitchen paper where we can drain the bread that we are taking out and a space to be able to go stacking the breads.
- Prick the surface of the bread and put a bread in the pot and fry during few seconds by each side. As it is very fine, it will be cooked immediately, the ideal is that we are left with a light golden color.
- Remove from the pot, drain and place on the kitchen paper.
- Quickly and with the help of kitchen paper, press 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.