Foie Gras and Truffle Brioche with Smoked Salmon Roe

Instructions

1. 1

   In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Mix on low speed for 1 minute.

   ~1 min
2. 2

   In a separate bowl, whisk together eggs and warm milk. Add to the dry ingredients and mix on low speed until just combined.

   ~2 min
3. 3

   Increase mixer speed to medium and knead for 8-10 minutes, or until the dough is smooth and elastic. Gradually add the softened butter, a tablespoon at a time, allowing each piece to be incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is very smooth and pulls away from the sides of the bowl.

   ~25 min
4. 4

   Gently fold in the foie gras and finely grated black truffle into the dough. Be careful not to overmix. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, or until doubled in size.

   ~180 min
5. 5

   Gently punch down the dough and divide it into 4 equal portions. Shape each portion into a round loaf and place them on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them rise for another 30-45 minutes.

   ~45 min
6. 6

   Preheat oven to 190°C (375°F). Whisk together egg yolk and water for the egg wash. Brush the tops of the brioche loaves with the egg wash.

   ~5 min
7. 7

   Bake for 20-25 minutes, or until golden brown and cooked through. Let cool on a wire rack for at least 15 minutes before slicing.

   ~25 min
8. 8

   Slice each brioche loaf horizontally. Carefully spoon a generous portion of smoked salmon roe onto the bottom half of each brioche. Place the top half of the brioche on top and serve immediately.

   ~3 min