Slanci – breadsticks with salt

Ingredients for 5 servings:

• 250 g milk
• 1 tsp sugar
• 1 cube of yeast
• 500 g flour
• 80 g crème fraîche or yoghurt or quark
• 3 tbsp oil
• 1 ½ tsp salt
• 1 tbsp oil
• 2 tbsp milk
• 3 tbsp flour
• 1 tsp salt
• 60 g water

Instructions

Working time approx. 12 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 1 hour 15 minutes

Slanci are delicious breadsticks that are known from Croatia and Serbia

For the dough, dissolve the sugar and yeast in lukewarm milk. Combine the flour, crème fraîche, 3 tablespoons of oil, and 1 1/2 teaspoons of salt in a clean bowl. Add the sugar and yeast mixture and knead for at least 7 minutes until you have a smooth, but not too loose, dough. Shape the dough into a ball, lightly flour it, and cover. Let it rise for about 45 minutes. Preheat the oven to 200°C (top/bottom heat). Divide the dough into 10-12 equal pieces and roll them out with a rolling pin into a long, oval tongue. Roll them out lengthwise (to resemble a croissant) or widthwise (to make them sticks). I recommend rolling them lengthwise. Place them on a baking sheet lined with baking paper and brush all the slanci with a mixture of 1 tablespoon of oil and 2 tablespoons of milk. Place in the preheated oven and bake for 15-17 minutes. Prepare the flour glaze from 3 tablespoons of flour, 1 teaspoon of salt, and 60-80g of water. The glaze should not be too thick, but also not too runny. If it’s not salty enough, add more salt. After the baking time, remove the baking tray, brush the slanci with the flour glaze, and bake for another 3 minutes, with the door open if necessary. It depends on how far along they are. You can turn off the oven while you bake. Tip: The slanci also taste great with something sweet, such as milkshake, Nutella, jam, etc. For a sweet version, simply omit the flour glaze, turn off the oven after 15-17 minutes, but leave it in for another 3 minutes, with the door open if necessary. Let the slanci cool for 5 minutes. Of course, you can also eat them straight away.