When we travel to Croatia, slani štapići are something that we buy almost every day. They are great as a little snack and can often be bought warm out of the even regardless of the time of day.
- Recipe chosen for slani štapići
- Cooking method: Oven
- Faithfulness to recipe: Exact recipe.
- Met expectations? Yes.
- Would cook again? Yes, with more kneading.
- The taste test rated on a score of 5: 3. I think I didn’t knead the dough long enough so they were too bready and not light enough. The salty addition on top was definitely true to tradition, however.
- 800g flour
- 1 packet of yeast (7g)
- a little sugar (~1 tsp)
- 500 ml of warm milk
- 100 ml oil
- 2 tbs flour (for salt icing)
- 1 tbs salt
- Mix the flour, yeast, sugar, warm milk and oil and knead until the dough is pliable.
- Cover and leave the dough and allow it to rise in a warm place (1-2 hours)
- Divide the dough into 15 balls.
- Use a rolling pin and shape the dough into “sticks” approximately 20mc in length 20 cm or sized to fit in the pan in which you will bake.
- Place the shaped sticks on baking paper and leave them a little longer to settle (15-30 minutes).
- Preheat the oven to 230C.
- Quickly mix 2 tablespoons of flour and a tablespoon of salt with a little water to produce a mixture a little thicker than pancake batter.
- Coat the sticks with oil and bake them in oven.
- After about ten minutes of baking, remove the skewers and pour the salt/flour mixture over the sticks. Place them back in the oven for another 10 minutes, or until you get a nice colour.