Kaluga Caviar Brioche Recipe

Prepare dough

Warm the milk to about 95–100°F (warm to the touch) and pour into the bowl of a stand mixer fitted with the paddle or dough hook. Add sugar and yeast, stir briefly, and let sit 5 minutes until foamy. Add 2 cups of flour and the salt; mix on low to combine. Add the eggs one at a time, mixing until incorporated. Replace paddle with dough hook if not already using one.

Knead and enrich

Switch mixer to medium speed and gradually add remaining 1 cup flour as needed until dough clears the sides but remains slightly sticky. With mixer running on low, add softened butter 1 tablespoon at a time, allowing each addition to incorporate fully before adding the next. Continue mixing 6–8 minutes until dough is smooth, elastic, and slightly shiny.

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Shape and second rise

Gently deflate the dough, divide into 12 equal pieces (about 60–65 g each) and shape into rounds. Place rounds in a buttered muffin tin or small brioche molds, leaving space between. Cover loosely and let rise until puffy and nearly doubled, 45–60 minutes.

Bake

Preheat oven to 375°F (190°C). Whisk the remaining egg with 1 tsp water to make an egg wash; brush tops lightly. Bake 12–15 minutes until golden brown and internal temperature reaches 190°F. Remove from oven and unmold after 5 minutes; cool on a wire rack until warm but not hot (about 15 minutes).

Brown butter

In a small skillet over medium heat, melt 2 tbsp unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden brown and emit a nutty aroma, about 3–4 minutes. Remove immediately from heat and pour into a small heatproof bowl to stop cooking. Let cool to warm (not room-temperature cold), about 5–8 minutes.

Mix crème fraîche

Whisk the warm brown butter into 1 cup crème fraîche until smooth. Stir in 1 tsp lemon juice, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Keep chilled or at cool room temperature until assembly; if chilled, bring to slightly soft before serving so it's easily spreadable.

In a small bowl combine 2 tsp prepared horseradish, 2 tbsp finely snipped chives, 1 tsp lemon zest and 1 tsp lemon juice. Mix to a loose paste. Taste and adjust heat with additional horseradish if desired. Refrigerate until needed.

Split each warm brioche horizontally or slice the top to make a shallow well, depending on the presentation you prefer.

Lightly spread about 1 tablespoon of the brown butter crème fraîche onto each brioche base. Spoon approximately 1/2 teaspoon of the horseradish-chive mixture over the crème fraîche, spreading thinly.

Using a small spoon (mother-of-pearl or bone spoons recommended), gently place about 10–12 g (roughly 0.3–0.4 oz) of Kaluga caviar on top of each prepared brioche. Be careful not to press or smear the roe.

Garnish each with a few extra snips of chive or a small pinch of microgreens. Finish with a very light sprinkle (a pinch) of flaky sea salt over the exposed brioche edge (avoid salting directly on the caviar).

Serve immediately at cool room temperature so the brioche is slightly warm and the caviar is cool. Yield: makes 12 canapé-style brioche with caviar.