For the dough, dissolve the sugar and yeast in lukewarm milk. Put the flour, creme fraîche, 3 tablespoons of oil and 1 1/2 teaspoons of salt in a clean bowl. Add the sugar-yeast milk and knead for at least 7 minutes to form a smooth, but not too loose dough. Shape the dough into a ball, lightly flour and cover for about. Let rise for 45 minutes.
Preheat the oven to 200 ° C (top / bottom heat). Divide the dough into 10-12 equal pieces and roll out with a rolling pin into a long, oval tongue. Now roll up the length (then croissants look similar) or width (then they are sticks). I recommend rolling them up lengthways.
Place on a baking sheet lined with baking paper and brush all slanci with a mixture of 1 tablespoon of oil and 2 tablespoons of milk. Put in the preheated oven and bake for 15-17 minutes.
Prepare the icing from 3 tablespoons of flour, 1 teaspoon of salt and 60 - 80 g of water. The casting must not be too thick, but also not too fluid. If it`s not salty enough, add some more salt.
After the baking time, take out the baking sheet, coat the slanci with the flour and bake for another 3 minutes, with the door open if necessary. Depending on how far you are. You can turn off the stove.
Tip: The Slanci also taste great with something sweet, such as B. Milkmaid, Nutella, jam, etc. For the sweet variant, simply omit the flour, switch off the oven after 15-17 minutes, but leave it in for 3 minutes, if necessary with the door open.
Let the slanci cool for 5 minutes. Of course, you can also eat them straight away.
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