Chocolate Chip Milk Bread Swirls
I really enjoyed making these in class last night, mostly because I was able to eat large portions of quality chocolate chips while waiting around to do "stuff."
Again, the steps to making bread by hand are far too long to list (and my arm is damn near numb from doing all of the kneading).
1 kl bread flour
200g butter, cold and cubed
After mixing and kneading the dough, leave out in a floured bowl for 30 minutes. Then refrigerate dough overnight.
Remove dough from refrigerator, divide in half and begin rolling it out on a floured surface.
Roll out the dough until it covers the bottom of (2) sheet pans (cookie sheet).
Place pan back in refrigerator for 20 minutes.
Place dough onto countertop and egg wash the middle of the dough (about 3-4 inches).
Brush both sides of egg wash center, with pastry cream all the way to the edges.
Sprinkle chocolate chips over the pastry cream and roll in both sides to the center.
Refrigerate for 20 minutes, then slice roll into sections; twist the center and
place back on the baking sheet flat side down.
Egg wash tops, and bake for 10-15 minutes on 350.