Babka Cake - Bruno Albouze
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- čas přidán 6. 12. 2017
- Babka is a moist, deeply flavored brioche-like cake wrapped around a chocolate filling and topped with streusel...
To get the full recipe go to brunoalbouze.com
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![✨ Chocolate Babka ✨ [ syrupy/drunk cake ] | Flory's Kitchen](http://i.ytimg.com/vi/O8TsuoZpK5s/mqdefault.jpg)
![✨ Chocolate Babka ✨ [ syrupy/drunk cake ] | Flory's Kitchen](/img/tr.png)
Bruno! Its Mimi. im the fan that requested this recipe. thank you sooo much I'll be making this for sure this christmas! appreciate all you do, your are the absolute best!!!
Mimi!
Greetings from Polish Londoner! Dough is resting in the fridge and tomorrow I'm gonna make 2 versions: chocolate +raspberry/hazelnuts and chocolate + almond and orange
I think this is one of the best Babca I ever seen in my entire life!
You make me want to come out of my comfort zone and try making pastries. You’re a great teacher and your videos and instructions are clear. After seeing so many say that they’ve tried your recipes and succeeded, I’m going to try making croissants. I’ve watched your video a few times but I was too intimidated to try. I think. I’ll make some for Christmas. Thank you for the time you dedicate to sharing your gift with us.
You are very welcome! thank you :)
I made croissants using his recipe and they turned out fabulous!
You're the Bruno Albouze of which fat to use!
Coming from Food Wishes' channel
theawesomesausage there's only one fat in goody good baking.
@@Cypeq børr
how you manage to do the cooking and save the world all at the same time?
elchabonification i wish i could make the planet great again🌞
hahaha IKR? He's the Boss
@@BrunoAlbouze again??
There's a lot of babka variations in Polish cuisine. Most popular is probaby Easter babka ('babka wielkanocna' in Polish), but it isn't as food-porn'y as this one. ;)
The Polish babka is a tasty thing too but it is nothing like Ashkenazi babka. Totally different animal.
one of the best video about making this Polish cake - belive me I'm Polish so I know it like Italian chefs know how to make good pizza. Oh! Babka mean grandma or old woman (in a positive way)
Piotr Sońta It is also Ukrainian. I have a mixed Slavic ancestry, including Polish and Ukrainian. It is a good cake.
Yes, indeed. It is also known in Russia, Lithuania, Bulgaria, Macedonia, Albania, Romania - via Wikipedia.
LOL this is not polish babka
polska babka jest z ciasta płynnego, a to co on pokazał to strucla
@@PiotrS-a also in Slovakia
Just made this and it was so delicious!!! I wasn’t sure I would like orange blossom syrup but tried it anyways and so glad I did. My mom was here to taste it too and she wanted to take the 2nd loaf with her. I am thinking of including some sliced or crushed almonds mixed with strudel. Truth be told, I saw this dessert on CZcams yesterday and searched to see if you had recipe for it and trusted your version over others. Any time I make one of your recipes, guests rave over what I’ve made. Thank you for sharing your tremendous talent!!
This is "one" of my most favourite breads; in fact, I have missed this bread so much, that I'm so happy to see you baking it here! Man! You are very authentique!
My Romanian friends organized a Zoom baking party for Easter, delayed a couple of weeks because supplies are harder to get now. We made cozonac (babka's Romanian cousin), based on their grandmother's recipe, and we agreed NO stand mixer. For the dough, the recipe just said, "Not too soft but not too hard." They joked all old Romanian recipes leave important details out and you have to prove you are good enough to make it! Well, thanks to this babka video and your no-mixer brioche video, I understood how enriched dough was supposed to behave, and I could knead it by hand first try! I have never baked something so soft in my life.
Merci chef for your incredible content. Happy ending, guaranteed. :)
The video editing got so much better ... less cheesy and more informative , great job!
Vous avez l'art de me faire mourir d'envie à chacune de vos recettes !! Merci Chef =)
orange blossom syrup really sends it over the top. What a great recipe, it was eaten within an hour
That recipe chef it is all the money! You are the best and the biggest reason is cause you have passion for what you are you doing!
Have an extremely nice day.
I love how immaculately clean you and your beautiful kitchen is- not to forget your exquisitely delectable recipes- I love it when you eat it at the end 🥳😋
That's crazy. Just today I was wishing you'd make a chocolate babka. I took a class at Sur La Table where we made chocolate babka, except none of them turned out - lol. Wanted to see how it's really done. Yay!
Wow! you got that right - good fortune :)
Wishes come true here on the Bruno Real Deal channel :)
I grew up eating homemade babka, apple or cherry strudels (with real stretch dough), and many other Ashkenazi foods like verenikes, kreplach, kugels, and blintzes to name a few of my favourites. My mother and grandmother made all these things the old country way. No diet stuff here!
I have been following your recipes for few years and I like this new format that you explain more and give more tips along the way. good job
Perfect timing I was just searching how to make it. Glad I have it from a trusted source
I love the subtle comedic atmosphere you have! I loved banks in Europe. I have to try this
Only after your explanation of its dish origin I understood that I already know it. Truly, this dish has gone through much change while going from Poland to Russia, for only Babka I heard here is "Romovaya Baba", which basically means Rome Babka. It's still brioche-like cake, but formed in small buns, with chocolate outside and soaked in rum.
If you tried and liked this recipe, you may also like to cook it :D
You are so funny! That is one of the reasons why I look forward watching your vlog besides being an excellent chef!
actually I use one of your recipes at my baker master's certificate :D And it war so good. Thank you for all Mr. Albouze!
Amazing recipe ,as usual..thank you!!! I have done almost all your deserts recipes and love it 😍
mariana hij me too😄😄😩😩
Wow that looks so good. Who doesnt like chocolate? Maybe taste even better with nutella. Yummmmm....
j'adore ce que vous faites bruno et votre charisme 😍😍👍👍👍
I just ate dinner and when he bit down on that babka *crunch* omg. I'm hungry again lol.
Bonjour Bruno j ai le message sur la babka cake - je me demandais ce que c est - surprise un gateau Russe Polonais - j habite en Israel et s il y a un gateau qui aae vent enormement c est la recette que tu as fait sur la Babka - que mes petits enfants adorent la seulle difference est que j ai la recette d une pate brioche plus simple - la je vais me surpasser et prendre ta recette de la pate qui a l air plus que delicieuse - la venue ici de plus d 1 mulluin de russes nous a apporter un flot de nouvelles recettes - il y a un super gateau en couche qui a au milieu comme de la meringue vraiment croquant et delicieux je vais demander comment ca s appelle- cc que je voudrais vraiment essayer de faire et qui a l air succulent c est le Paris-Brest- merci MERRY CHRISTMAS AND HAPPY NEW YEAR
I dropped everything as soon as I got the notification of the new upload from you. Love you Bruno. Hands down the best there is.
Making this recipe in my ankarsrum is crazy. Today I pushed the hydration to the limit. 50g less AP flour and 8g more butter. I was worried at first as it was hard to work but I knew once the butter hardened in the fridge it would be much more workable. I just have to give 2 folds a day in 48hrs. Put very thin layer of orange marmalade, refrigerate, chocolate and wow wow wow. Bruno you're the man.
I will be making this ❤❤❤ Bruno you are second to none. My family loves when I make your eclair recipe . Thank you !
Orange blossom? I love it. Thank you for the recipe :-)
bird271828 even better, add some diced candied oranges along with the streusel😋❄️☃️🍾
So yes, what you made is the popular version of Babka, but I'm here to say that my maternal Grandmother was from Poland and the Babka she made was rather plain, but rich like brioche. Nothing so sweet like the chocolate babkas of Instagram. Hers was studded with golden raisins and I'd kill for a loaf of it today. So if you ever are looking for something delicious and authentic, try the Polish version. You won't regret it. Fresh or sliced and toasted. It's the best.
Chef, I just baked it... and it is delicious... its a bit time consuming but it turned out amazing... thank you for your great recipe... I'm going to try your croissant another time...
Ooh, that looks so good! I’ve been making a whole bunch of your recipes, and doing recipes from Pierre Hermé, Christophe adam, and Cedric Grolet. It’s really inspired me to maybe go to pastry school next year!
Bruno you are an amazing chef, and your videos are so clear and helpful. I have learnt many things from you and every recipe of yours that I tried came out so well. Thank you for the great videos!
The best chef ever ! It's a real pleasure to watch ur videos, best of luck !
Your videos are top notch Bruno...the best infact. I've been a fan for a long time and I can say this is your best one produced yet.
Anthony Rein clearly u haven't tried his other recipes. I have and never been disappointed. Always been my go to CZcams channel for recipes
Thank you Chef Albouze for bringing your master skills of pastry , and cooking to CZcams. This Is absolutely beautiful!
This is a really amazing recipe. Thank you so much!! 😍
Perfect witch ... In Poland we have similar. In my opinion similar cake was made on friday to sunday before hard work. Anyway Babka was special and only for Easter. Its very delicious cake. I still learn how to prepare perfect one. Its not so easy.
Respect from Russia 👍Super❤️
Warm greetings from Ukraine :) your improved Babka is really special with that French nuances:) Going to cook it for Sunday family brunch. Thanks for your really delicious recipes.
Genius, as always. You are ridiculously skilled.
I tried babka, cronuts and puff pastry. Well explained and straight forward. I learned so many tips and tricks from you. I really love watching your videos. Love all the way from Philippines ❤️
Amazing and gorgeous, as usual! Thank you!
That is an awesome looking recipe. I compliment you on this. My background is of a mixed Slavic ancestry, including Polish and Ukrainian. Dobra. Dobra means good.
I have only made this with rum. I can't wait to try this one!
Honestly love this guy! Comedy and food? what's not to like!
I have toyed with the idea of making Babka for years but have never done it. Your baked goods are so beautiful....guess that I will have to break a few eggs soon.
We appreciate your pride. Happy for more videos where you actually interact with your viewers
Thank you :)
Bruno you're a master, you make me want to try all the recepices that you do, not to mention a trip to your resort in San Diego....may be one day. My 7 yrs old son literally loves you, he wants always make your recipes. Thanks you❤
Bruno, your passion and finesse are absolutely infectious. Thank you so much for all of your videos and sharing your knowledge and expertise with us. I'm no chef or baker, but you always motivate me to try something new.
That's sooooo true Bruno! The same happened to me as well! I'm a mother of three and tried your croissant recipe after so many other ones and succeeded on the first time with your own. Thank you so much for that!💕
Absolutely stunning!!
Oh my my it’s so irresistible I can’t stop thinking about how I need to make this!! 👏🏼👏🏼👏🏼 well done chef 👨🍳! I’m adding orange zest to mine, orange blossom glaze sounds really really good as well!
Oooh gosh, if only I could bake like you. I love babka. This recipe is a lot different from the others and I bet it tastes great
I mede your croissants recipe after serching for a good recipe in youtube and google.. yours was perfect.. and turned out perfect from the first time
I read the recipe and watched the video at least 25 times tho .. but it worth it .. I wanted to attend a class to teach me how to make croissants but did not find one .. you are my teacher 👍🏻good luck
I always put the rolled log in the freezer for 10-15 minutes before I cut it in half and shape it, that way the fudge is more solid and doesn't spill out.
The only reason I know about baka is from watching Seinfeld.....
Looks really amazing and no wonder after seeing what all goes in it.
!!! Thank you for the recipe
love you from Israel!
That Babka looks delicious. Certainly moister and all-round more scrumptious than mine! ;P
Thanks Bruno, I made your amazing vegi ratatouille a couple of years ago and had great results! Loving the content.
Bruno you are the best obviously hands up. Can you please make as a sachertorte??? Please????
Made this for Christmass but without the almond chocolate streusel(did not find almind paste) and orange syrup, just with chocolate fudge inside and a few wallnuts and it came out soooo great! I am now making it again for Easter. Thank your for the delicious recipe presented so well...i never tasted brioche so good in my life!
Looking forward to any holiday recipes so I can have something to replicate and hopefully yield just as beautiful results as yours chef.
Ooohhh, yyyeeeaaahhh!!! 😁😋🥖🍫🤤 Thank you! And Happy New year! 🎄🎉🍾
I have made Babka many times. I like this recipe better. I will have to try making it again soon.
This is the absolute truth, you make the world more great again and again!!! Bravo Bruno!!!👏👏👏
Yet another mouth-watering dessert, you make everything look delicious! I should try this one, thanks for the recipe!
thanks for exclusive version of babka (babovka in czech)! :) il est typique tcheque variante... 1 cup vegetable oil, 2 cups flour, 1 cup water, 3 eggs yolks and whipped egg white, 1 cup sugar, 1 packet bake powder, 1 packet vanila sugar... mix it all togerther and split dough on two halfs. one half put into round cake pan and in second half add 2 spoon cocoa and add it into the plate. bake it.
The dough is so beautiful!!!!!!
Am really love you and the way you are doing this recipe and showing this how to make Easley
♥️
This kind of dough is used in Romania for traditional Christmas cake
I see this video in Korea and hope that many bakeries develop as much as you do. If not, I would like to buy the equipment in my house someday and make it myself. XD
Bruno...you are always the best!!!Super Maestro😀 Mervelous recipe. I'll try to do it.Best regards from Bilbao
Don't forget us dads. My little girl loves when I bake and cook for her?
I love your videos! Thank you for taking your time to teach and to share your expertise to some of us who can't afford to go to a culinary school :) This summer I'll be learning how to bake bread and pastries through your tutorials! Thank you so much again!
Bruno, you are the best. I watch your channel with such pleasure. It's like you cook and bake not with your hands, but with your heart. I would like to have you for my guest when ever you are in South California. I don't know where you live. I can share some of my best recipes with you.
thank you chef for this delicious recipe.I hope if you could make for us "gateau battu picard" 😊😊😊
I have tried so many of your recipes and my most favourite one is Croissants! They turned out perfect, now I’m going to make this as I have learned Brioche from you already!! Take care
Bruno is so cringey but you cannot resist to laugh and be amazed. He's the real player
You're my favourite cooking CZcams channel!
Also, I tried to make croissants using your recipe. I succeeded at the first try too, but the second time they were even better. Thank you very much for sharing your skills and knowledge to us. I share your videos to my friends and I hope you will get tons of views and subscribers, you definitely deserve a golden spot on CZcams!
Thank you very much - i ll do my best for you ;)
Bruno i need your help! Happy new year ❣️🎉
Soo.. I live in Greece and finding a good bread flour that suits American/European recipes is always a challenge for me. Are the ones that called "strong / hard flours" (for breads and pies) suitable for your babka recipe?
Excelente explicación. Hacerlo es una bella experiencia y comerlo una exquisitez...👍👍👍😊❤Gracias Chef Albouze eres el mejor !!!💞
Everything should be made from brioche! Yum!!! 😂 I love the idea of the chocolate streusel though, def got to try that. 👍👍👍
amazin video my man... i had and eye on you for quite a while and you are improving with every video (the live talking, not the cooking part, I have never seen a master like you at work) but keep it up. the amazing content and recipes paired without the prerecorded voice in the background is turning out really nice. I know you are busy with your restaurant, but please keep posting more often. Wish you all the best man, take care!
Chef, have you considered making a Patreon page? Myself and I’m sure many more people would gladly pledge a certain amount of money a month for more exclusive content. It would be like having you as an instructor. Something to think about!
Thank you for another fantastic recipe.
Thank you Bruno . . . You made my life easier!
"In my kitchen, shortening is banned." 👍👍👍😇
Magnífico, me encanta tu pasión!! Un fuerte fuerte abrazo para ti
I feel like Pavlov's dog, I salivate every time you upload a recipe. I know it will be delicious whatever you're cooking or baking. 😂😂😂
Bonjour Bruno, 2 Babka cakes sont sortis u four il y a qq instants : c’est absolument délicieux ! J’avais essayé le Krantcake de même origine mais celui-là dépasse tout !
Encore merci et bravo pour vos recettes fantastiques !
Hey Vero! merci beaucoup :)
Se congele-t-il après cuisson et imbibition du sirop ?
oui tres bien :)
Merci Bruno, c’est vraiment adorable de votre part de prendre le temps de répondre !
Ce Babka cake plaît tellement que mon mari m’a demandé d’en faire pour le petit-déjeuner de Noël !
So, merry Christmas to you and all your family !
Hi Chef! During the 1st fermentation, a little bit of the butter leaked out. Is it fine? Will it affect the end product?
Hi Bruno, this is a great video. I have a question regarding the almond paste. Did you add sugar to the almond paste?
Amazing recipe Bruno! I am so making this! Could you maybe show us how to make French Chantilly creme that holds? Thank you and keep up the good work :)
une tuerie ! (c'est une pierre à pizza sous le moule dans le four ? - ça aide répartition chaleur oubien autre raison ? ) -
you are a true master.
Simply amazing!