Classic Marseille Fish Soup - Chef Recipe by Anthony Humphries
Chef’s suggestion: With all soups and braises the flavour is always better the next day! Bon Appétit...
1 1/2 cups warm milk
3 tsp of dried yeast
Pinch of salt
5 cups plain flour
2 Tbs soft brown sugar
1 tsp cinnamon
2 Tbs premium fine cocoa
1 cup chocolate chips
3/4 cup flour
1 Tbs cocoa
3/4 cup water
2 Tbs white sugar
Combine warm milk, yeast, salt and a pinch of sugar in a bowl leave until frothy about 5 minutes
Sift flour, cocoa and cinnamon together into a large bowl stir in sugar. Lightly beat egg, and melt butter.
Mix all wet ingredients into flour to form dough. Turn onto a lightly floured surface and knead until dough is smooth.
Place into a lightly oiled or buttered bowl and cover with plastic wrap. Set aside in a warm place for 1 hour to rise.
Knead dough again adding chocolate drops as you go. Make 12 buns and place on a lined tray spacing the buns about 1 cm apart.
Set buns aside and cover with a towel to rise again, about 10 mins.
Combine flour, cocoa and enough water to make a thick paste. Use a piping bag to make crosses on buns.
Bake buns in a hot oven for approximately 20 minutes or until a skewer comes out clean.
Combine in a pan over low heat, stirring until sugar has dissolved. Bring to the boil for 5 minutes, brush glaze on to the buns while they are still warm.