You would think that as much money as we (all of the students) are paying to go to school all, or most, of our ovens would work properly - EVERYDAY. Well for the past few days only the bottom layer of our 3-tiered deck oven have worked. This only truly affects the classes that bake bread. In addition to that oven not working, only (1) layer of our convection oven is working also.
With this in mind we had to decide which bread we were NOT going to be able to bake, and who would wait until next week to go into the oven. The choice was either chocolate or cinnamon/brown sugar (what a choice)... alas the chocolate won.
Using the MILK BREAD RECIPE from the previous post (chocolate chip swirls).
Using the other half of the dough from the recipe.
Spread pasty cream over the entire 1/2 of the dough.
Sprinkle a mixture of brown sugar and cinnamon all over the dough and then fold 1/2 of the dough ontop of the other.
Cut the double folded dough into long strips and separate.
Holding both ends of the stips, begin twisting the dough into tight twists.
Circle around one edge until the dough makes a circle round.
Bake at 350 degrees for 10 minutes.
You can top the bread with more pastry cream and fresh fruit.
(we didn't, because we couldn't bake them... so they just went into the fridge).