Slanci – salted croissants

Ingredients for 1 servings:

• 1 cube of yeast
• 300 ml milk, lukewarm
• 1 tbsp sugar
• 2 tsp salt
• 500 g wheat flour
• 75 ml oil
• 2 tbsp sour cream or other dairy product
• 2 tbsp oil
• 2 tbsp milk
• 5 tbsp flour
• 1 ½ tsp salt
• 50 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

makes 20 croissants

Dissolve the yeast in the lukewarm milk, add the sugar and 2 tablespoons of flour, stir, and let rest for about 10 minutes. In a mixing bowl, knead the remaining flour with salt, oil, sour cream, and activated yeast into a smooth dough. Brush the dough with a little oil, then cover and let rest for about 45 minutes, until it has increased in volume. Divide the dough into 20 pieces, roll each ball out very thinly, and roll each ball up lengthwise. Place on a baking sheet and brush with the oil-milk mixture. Let rest for another 10 minutes. Bake in a preheated oven at 200°C (top/bottom heat) for 10 minutes. Baking time may vary depending on how thinly the croissants were rolled. For the topping, stir the flour with the salt, gradually adding a little water to each ball; the consistency should be like that of pancake batter. After 10 minutes of baking, remove the croissants from the oven and drizzle with the topping, then bake for another 5 minutes. After baking, cover the croissants with a damp cloth and let them cool slightly.