Ingredients
- white wheat flour550 g
- dry yeast7 g
- sugar2 tsp
- milk320 ml
- melted butter50 g
- melted butter100 g
- salt1 heaped tsp
Dough
Shake in a bowl the 550 g of flour, 7 g of dry yeast, 2 tsp of sugar and 1 heaped tsp of salt.
Mix together and at the top of the mixture make a hollow.
Pour into the hollow the 320 ml of milk, 50 g of melted butter and 100 g of sour cream.
Mix the ingredients until you incorporate all the flour from the sides of the bowl, then transfer the dough onto a flour-dusted work surface.
Knead the dough until it becomes pliable and smooth – for about 10 minutes. To make this easier it’s best to use a blending machine with a dough hook.
Cover the bowl and kneaded dough with a damp cloth or plastic shower cap.
Place the bowl in a warm part of the kitchen and leave the dough to double in volume – for about 1 hour.
Salty topping
Mix in a bowl the 3 tsp of flour, 1 tsp of salt and 1-2 tbsp of water.
Fill a piping bag with the mixture.
Shaping and baking
Preheat the oven to 180°C.
Pour the dough onto the flour-dusted surface and divide it into 8 roughly equal sections – first shape them into equally thick rolls, which you then halve lengthwise and crosswise, and then once again halve each quarter crosswise.
Roll each section thinly to the length of the baking tray.
Make each one into a long snake which you then place in the tray, covered with parchment paper.
In this way line up 8 of these snakes on the baking tray.
Brush them with oil, then place them in the oven, where they should bake for 15 minutes at 180ºC.
Take them out of the oven, then cut the end of the piping bag with the salty topping and spread crosswise the length of the rolls.
Place the slaniki back in the oven for a further 5-10 minutes.
After baking the slaniki should cool on the baking tray.
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