Babka Cake - Bruno Albouze

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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[@yeshi77]

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!!!

[@BrunoAlbouze]

Mimi!

[@MihaelaV68]

I think this is one of the best Babca I ever seen in my entire life!

[@KiraiBK]

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.

[@BrunoAlbouze]

You are very welcome! thank you :)

[@susangordon5198]

I made croissants using his recipe and they turned out fabulous!

[@theawesomesausage]

You're the Bruno Albouze of which fat to use! Coming from Food Wishes' channel

[@Cypeq]

theawesomesausage there's only one fat in goody good baking.

[@josephujoostaa4462]

@@Cypeq børr

[@Koofello]

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

[@elchabonification]

how you manage to do the cooking and save the world all at the same time?

[@BrunoAlbouze]

elchabonification i wish i could make the planet great again🌞

[@Mel-nx4yh]

hahaha IKR? He's the Boss

[@Alan-di5kq]

@@BrunoAlbouze again??

[@vojtasjedyny]

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. ;)

[@Lagolop]

The Polish babka is a tasty thing too but it is nothing like Ashkenazi babka. Totally different animal.

[@nancyalfaro5074]

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 KZbin 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!!

[@PiotrS-a]

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)

[@dwaynewladyka577]

Piotr Sońta It is also Ukrainian. I have a mixed Slavic ancestry, including Polish and Ukrainian. It is a good cake.

[@PiotrS-a]

Yes, indeed. It is also known in Russia, Lithuania, Bulgaria, Macedonia, Albania, Romania - via Wikipedia.

[@sunnysunny6648]

LOL this is not polish babka

[@sunnysunny6648]

polska babka jest z ciasta płynnego, a to co on pokazał to strucla

[@qlukasx]

@@PiotrS-a also in Slovakia

[@reaberilla7134]

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!

[@recetterachida]

j'adore ce que vous faites bruno et votre charisme 😍😍👍👍👍

[@p.c.7184]

Vous avez l'art de me faire mourir d'envie à chacune de vos recettes !! Merci Chef =)

[@vicki-870]

You are so funny! That is one of the reasons why I look forward watching your vlog besides being an excellent chef!

[@MrChefgiannis]

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.

[@rp0749]

I just ate dinner and when he bit down on that babka *crunch* omg. I'm hungry again lol.

[@paulflynn2748]

Honestly love this guy! Comedy and food? what's not to like!

[@tasha5906]

Respect from Russia 👍Super❤️

[@quintu5]

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!

[@Lagolop]

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!

[@tlicious121]

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!

[@BrunoAlbouze]

Wow! you got that right - good fortune :)

[@tlicious121]

Wishes come true here on the Bruno Real Deal channel :)

[@bird271828]

Orange blossom? I love it. Thank you for the recipe :-)

[@BrunoAlbouze]

bird271828 even better, add some diced candied oranges along with the streusel😋❄️☃️🍾

[@shdwfng]

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. :)

[@kbc8653]

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

[@freejoyful]

Wow that looks so good. Who doesnt like chocolate? Maybe taste even better with nutella. Yummmmm....

[@anthonyrein6140]

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.

[@damnitstupid]

Anthony Rein clearly u haven't tried his other recipes. I have and never been disappointed. Always been my go to KZbin channel for recipes

[@arumashi]

The video editing got so much better ... less cheesy and more informative , great job!

[@LucyyKK]

I will be making this ❤❤❤ Bruno you are second to none. My family loves when I make your eclair recipe . Thank you !

[@ninainthekitchen1455]

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.

[@smartbanter]

Amazing and gorgeous, as usual! Thank you!

[@yakeosicki8965]

Gugelhupf is in Polish, "babka". In Russian: бабушка (babuszka). In Ukrainian: бабуся (babusja). It's spelled kuglóf in Hungarian, kuglof (Cyrillic: куглоф) in Serbo-Croatian and Macedonian, Kugelhopf in Alsatian, kouglof in French and guguluf in Romanian. In Western Slovenia, it is also known as kuglof, and in Central and Eastern Slovenia, kugluh. In Upper Austria it is known as Wacker or Wacka. It is called bábovka in Czech and Slovak, and babka in Polish. In Slovenia, the standard word is šarkelj. This time you are wrong. "Babka" has nothing to do with Jews. It's popular in a wide region of Central Europe (sometimes known under a different name with small variations) including southern Germany, Austria, Switzerland, Croatia, Hungary, Serbia, Slovakia, Slovenia, Czech Republic, Poland and Alsace. This word (babka) also means grandma, and in slang a pretty woman. What you did is called "chałka". Chałka, chała - in Polish cuisine sweet, in Jewish cuisine only slightly salty, fluffy, yeast wheat bread in the form of a braided braid. You can also find baked goods in the shape of rolls or a roller closed in a circle. Chałka is also sometimes called a plecionka (braid) or a kukiełka (puppet). It's a ritual type of bread for Jews, especially Ashkenazi, who usually eat it during the Sabbath and holidays. Its name comes from the Hebrew "חַלָּה" (chala).

[@schilderpha]

This is a really amazing recipe. Thank you so much!! 😍

[@Nosceteipsum166]

Genius, as always. You are ridiculously skilled.

[@deanneparis8888]

I have only made this with rum. I can't wait to try this one!

[@FatmasFunkitchen]

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

[@MM03248]

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.

[@alissamedvedeva5614]

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

[@dvd9171]

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.

[@MiraBzdGolden]

The best chef ever ! It's a real pleasure to watch ur videos, best of luck !

[@jerrit20]

I love the subtle comedic atmosphere you have! I loved banks in Europe. I have to try this

[@desleykakoulidisgallaway3382]

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 🥳😋

[@sepehrjamali]

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

[@marikahackmanfan7514]

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!

[@soulsabr4472]

Don't forget us dads. My little girl loves when I bake and cook for her?

[@lorig245]

I have made Babka many times. I like this recipe better. I will have to try making it again soon.

[@damnitstupid]

Perfect timing I was just searching how to make it. Glad I have it from a trusted source

[@chrmxcharm]

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!

[@MaryHijHomeBaking]

Amazing recipe ,as usual..thank you!!! I have done almost all your deserts recipes and love it 😍

[@erasp6664]

mariana hij me too😄😄😩😩

[@arielcasanova3427]

That Babka looks delicious. Certainly moister and all-round more scrumptious than mine! ;P

[@is50]

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.

[@FriedmanBrothers]

you are a true master.

[@petenicksdicks]

Thanks Bruno, I made your amazing vegi ratatouille a couple of years ago and had great results! Loving the content.

[@karldelavigne8134]

"In my kitchen, shortening is banned." 👍👍👍😇

[@dwaynewladyka577]

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.

[@alisonlw2706]

Absolutely stunning!!

[@agnieszkagrabowicz7053]

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.

[@kifacorea]

We appreciate your pride. Happy for more videos where you actually interact with your viewers

[@BrunoAlbouze]

Thank you :)

[@meganpopple9100]

The dough is so beautiful!!!!!!

[@gabitzakissy]

This kind of dough is used in Romania for traditional Christmas cake

[@elenam.8960]

Ooohhh, yyyeeeaaahhh!!! 😁😋🥖🍫🤤 Thank you! And Happy New year! 🎄🎉🍾

[@moriahrazyona631]

!!! Thank you for the recipe love you from Israel!

[@lordoctus]

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!

[@tigrottomiciato]

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❤

[@WhoFramedMSG]

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.

[@Love_cinnamo_roll]

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

[@toshiyukisuzuki7610]

hi there bruno sensei! like what you said... if you can make stuff yourself, nothing is better. well said! really, if I could make my own condoms, I will!😊 on a sincere & serious note, let me just thank you for the many many lessons and techniques I learned from your awesome selfless body of work in KZbin. you are making this world a better place by teaching people new skills that are then passed on or just making family tables a bit more festive than usual. I wish you only the best for 2018😊

[@BrunoAlbouze]

Thank you so much :)

[@Momzie808]

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!

[@floragomez7339]

Bruno...you are always the best!!!Super Maestro😀 Mervelous recipe. I'll try to do it.Best regards from Bilbao

[@hoangquocduy2399]

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.

[@Insolitus11]

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.

[@AndreasFragou]

Bruno you are the best obviously hands up. Can you please make as a sachertorte??? Please????

[@DCARA06]

The only reason I know about baka is from watching Seinfeld..... Looks really amazing and no wonder after seeing what all goes in it.

[@kawchikhi4249]

thank you chef for this delicious recipe.I hope if you could make for us "gateau battu picard" 😊😊😊

[@joaoaurelio1534]

Bruno is so cringey but you cannot resist to laugh and be amazed. He's the real player

[@commentingaccount1383]

orange blossom syrup really sends it over the top. What a great recipe, it was eaten within an hour

[@guynakash]

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.

[@djddean6100]

Thank you Chef Albouze for bringing your master skills of pastry , and cooking to KZbin. This Is absolutely beautiful!

[@gregorsamsa1364]

Cinnamon babka never gets any love. It is NOT a lesser babka

[@reaberilla7134]

OHHHHHHHHHHH MHYYYYYYY GHODDDDDDDDDDDDD!!!!!That looks so delicious!!!!

[@AlexWilliams-qf3rp]

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

[@vshackle]

Thanks Bruno! Cheers from Brazil.

[@MissElisabelle]

You're my favourite cooking KZbin 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 KZbin!

[@BrunoAlbouze]

Thank you very much - i ll do my best for you ;)

[@c.french450]

Everything should be made from brioche! Yum!!! 😂 I love the idea of the chocolate streusel though, def got to try that. 👍👍👍

[@mominetti]

Simply amazing!

[@geoffwaterman6560]

Yummy. Id add toasted hazel nuts.

[@julzcanada2113]

Hello Bruno! I have a question: Can you bake just one half of Babka cake and the second one keep assembled but unbaked in the fridge till the next day, so you can eat it freshly baked? Thank you!

[@rosalbanika5747]

Excelente explicación. Hacerlo es una bella experiencia y comerlo una exquisitez...👍👍👍😊❤Gracias Chef Albouze eres el mejor !!!💞

[@mintylaid]

I love you bruno you are fantastic, a greeting from mexico a kiss wooo. Fantastic!!!😘😘😘😘 thanks for sharing.

[@FolasadeXO]

Looking forward to any holiday recipes so I can have something to replicate and hopefully yield just as beautiful results as yours chef.

[@rebeccam.3484]

If you live or are traveling around there.... Katella Deli in SoCal has this if you don't feel like making it. Worth the stop! They have other super yumm cookies and pastries also.

[@designersim760]

Hi Bruno, this is a great video. I have a question regarding the almond paste. Did you add sugar to the almond paste?

[@DarkstarArchangel]

I found out about Bruno Albouze WAY before I checked out Gordon Ramsay. All I can say is Bruno is like the peaceful, non-verbal version of Gordon.

[@loraray2751]

This is the absolute truth, you make the world more great again and again!!! Bravo Bruno!!!👏👏👏

[@raileycantones6688]

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 ❤️

[@dominiquevoigt6720]

very nice...... solutation de Strasbourg

[@Matzes]

Dominique Voigt i m from kehl :)

[@GinaG56883]

Yes: Shortening is banned from my kitchen, too!!!

[@bryan-davidgrigri7445]

Hi Chef! During the 1st fermentation, a little bit of the butter leaked out. Is it fine? Will it affect the end product?

[@forozandeshirzad1355]

Your recipe is perfect

[@Maimitti]

une tuerie ! (c'est une pierre à pizza sous le moule dans le four ? - ça aide répartition chaleur oubien autre raison ? ) -

[@nelligrigoryan5211]

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.

[@rogerkuk5027]

Bruno, Love the video man! will give this a try with nutella. Thanks