Kugelhupf Cake - Bruno Albouze

A delicious specialty from Alsace, an historical region in northeastern France.
To get the full recipe go to brunoalbouze.com
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[@andread9807]

I love it when u say something so happy or you laugh then u go to a straight serious face

[@bogrunberger]

That's the Bruno face. I love it too!

[@theawesomesausage]

It looks like the universal "wait... did i press record?" face.

[@Saranaprasadam]

He is a lunatic, but amazing recipes!

[@meycomas5236]

I have binge-watched since yesterday and today I already made your pizza dough, pain aux raisin and vienna bread :) I have spent all day in the kitchen and I am loving the results! Thanks a bunch! You have become my favorite pastry chef!

[@TealCheetah]

*smacks the dough onto the table* "These are like women, be gentle and romantic."

[@biggdaddy202003]

Some like it a little rough I guess lol

[@valevale72]

Ricky Cunningham that's why he smacks dough,sometimes! Lol

[@ldbagge]

😂😂love his humor

[@ldbagge]

WhiteWAFFLES 3:17

[@0000000Lara]

haha, its just a small slap

[@imcnstnzx]

I'm pissed with all those who give dislikes to Bruno's videos. Please his recipes, his techniques are amazing! ❤

[@MemoGrafix]

They are just jealous haters. Because he's gentle & sensual.

[@psgman41]

I am never disappointed with this Chef. Excellent recipe. I like the fact that there is no full size almonds inside the dough like they put sometimes.

[@successmiracles]

Back from my Alsace vacation and already miss the kugelhopf . Can’t wait to make them. Thanks Chef 👨‍🍳

[@elamaier7067]

I can feel the love when making these Kugelhupfs ....Unbelievable and so amazing to watch you doing .....everything !!!!!!

[@yelenakirpenko4741]

Thank you for your lessons You are truly a master of baking and cooking and your knowledge is just unbelievable I am your BIGGEST FAN I tried almost every recipe you have given to us Thank you again

[@Shiloh-ui3il]

I love that he called out Alsace specifically amongst a list of countries. That made me smile 💖

[@NS-py9cw]

Yes, but he forgot Hungary though…🙁

[@Hthecam]

I know it at Gugelhupf ... wonderful improvement of the old german/austrian recipe. You are a master baker, a true artist.

[@garydaniels1341]

What a fabulous invention, so worth the time and skill to produce. Good to know the correct pronunciation of their name. Thankyou Bruno.

[@julian3274]

Wow that shot at 5:09 was of such high quality, good job Bruno! Every video deserves to be liked!

[@nancyraga5509]

I can watch your videos all day long over and over again and forever. Absolutely delicious. I have made some many of your recipes. Thank you Bruno no one in the world can compare to you. :)

[@adriannax8074]

Well, I am from Poland and thanks to you I know how to make this traditional desert

[@veroniquelecourt2913]

Et voilà, j’en ai fait 2 grands modèles ! C’est absolument délicieux ! Un peti déjeuner de fête ce dimanche matin !

[@ghfa1234]

J'ai fait la recette seulement hier et c'était délicieux...😋La finition avec le sirop et le beurre est un truc fantastique qui donne un moelleux extraordinaire. Merci Bruno pour cette recette. 😉

[@17rebirth]

Bruno, you are the Claude Monet of my taste, even though I don't eat the gluten! You are the king of chefs!

[@AdamWest93]

Your videos are getting better! (Not that they were ever bad) this one was very relaxing! Music in the background helps and I like when you talk more in person rather than voice over

[@aines_world1614]

Looks a lot like a sweet roll from Skyrim.

[@grenier70]

Wish I could eat this deliciousness! 😢🤤

[@desleykakoulidisgallaway3382]

You’re amazing Bruno, a true master- so clean and great technique

[@veroniquelecourt2913]

Mummmmm ! Et bien à ce rythme, je vais devoir prendre des congés pour faire toutes ces délicieuses recettes ! Et bien comme la tarte aux abricots a été terminée ce soir, voilà ce que je vais préparer samedi pour le petit-déjeuner de dimanche matin ! Encore bravo !

[@OyaDM]

Very beautiful. Nice simple recipe with few ingredients and no mixer required. I am going to try it as soon as you upload the amounts! I will let the raisins soak overnight hoping to make this tomorrow! Thank you, Bruno!

[@Anna-ns2le]

it's also very popular in Russia, but instead of syrup they use rum, and its called ''romovaya baba'' )

[@BrunoAlbouze]

DUI is not good here, especially if you got pulled over and say to the officer: " well, im sorry sir but I have to admit I ate a Kugelhopf and got drunk.. he first; wont know what you are talking about but worse of all, you might end up in the death row..,so dont get that crazy about rum.. friendly advise 😇

[@tinkerslight8635]

Bruno Albouze lol

[@12elpapichulo]

Chef Bruno,as always amazing recipe. If I can give a suggestion for your next video.ICE CREAM :D or SORBET Maybe a lot of flavours or one that is complex. Anyway,thank u very much

[@brierodriguez3254]

Those hands are so strong and yet so gentle and lovely..I wish I were that dough for a moment✨.. Another big smile on my face and scrumptious recipe..yummy I'm satisfied!😌😍Muah Bruno💋

[@Skarlites]

Your videos always brighten my day :)

[@jadazahintay3573]

You are such an amazing chef with a sense of humor Looking forward that you will make a vegan dish and pastry too. Thanks a lot.

[@imsadthattimeescapesme1051]

This is amazing. I love watching your videos, the recipes are great and the way you talk about making the food is hypnotizing.

[@Uperduper]

Bruno, I just found your channel and I'm loving it.

[@0000000Lara]

Oh bruno, the sexiest chef alive.

[@70194tanner]

Any chance we could get a recipe for a semifreddo? Or frozen nougat? Your recipes are far superior to anything else posted online!!!

[@bharathiraja_sb]

Bruno, I admire you for the way you make it and envy for the way you eat it! Pure pleasure!!

[@p.c.7184]

Sublime ! Le fait de les imbiber de sirop et de beurre fondu à la sortie du four les rend absolument irrésistibles !! Quand je veux en manger un sans le faire je vais l'acheter chez Lenôtre ils procèdent comme ça j'en suis dingue, et je crois savoir que vous avez travaillé chez Lenôtre chef ;)

[@صوت-العذراء]

Thanks for listing in ingredients in description box that’s what l looking for and that’s what I like about your channel you list all the ingredient below

[@brierodriguez3254]

You ARE a 💫Cooking God💫

[@piccolacucina4562]

Thank you😍😍😍

[@oz9680]

I think Bruno would make an excellent James Bond. Or that inspector from the Pink Panther.A French James Bond maybe. O08?He could whip up killer recipes that his enemies couldn't resist.

[@LBrobie]

Inspector Clouseau, if i remember correctly, is from The Pink Panther. :)

[@jeanninewalton4435]

That's an awesome recipe it looked delicious I love your accent😊

[@_moonsnail]

J’aime tes vidéos!! J’avais te trouvé aujourd’hui et je ne peux pas arrêter de regarder plus et plus! Tu es vraiment drôle et je veux de crée tous tes recettes! Jai du confiance que ma famille va apprécier les produits de ces recettes magnifiques. (Aussi je suis en train d’appris le langue français alors pardonne-moi s’il y a des erreurs😅 je veux de pratiqué quand je peux)

[@LBrobie]

right before you said "enjoy your breakfast" i was thinking how yummy those would be for breakfast. :)

[@merabetdora9301]

You make me love cooking 😘😘😘😘

[@luisaems4306]

GUGLHUPF!! So heißt es in Österreich 😃😃😃😃

[@ljc3484]

This is one of those amazing recipes that take so much love & care to make...and then the guests just gobble down. 😂😫

[@isabellejean-marie1571]

OMG!!! I love the Kugelhup Cake, it's funny I used to fail most recipe reading from recipes books, until one day by coincidence few years ago, I saw Chef Bruno Albouze in recent uploaded videos, and since that he is my reference for baking and cooking, i have learned so much over the years with Chef Bruno Albouze in my kitchen, that now I can bake and cook following recipes from books successfully,

[@dfgfgdfgdfgregergergd5580]

Un grand merci à vous M Albouze ! Je suis vos vidéos avec assiduité depuis de nombreux mois et j'ai tenté l'aventure du CAP pâtissier en candidat libre. Je ressort tout juste de l'examen, et clairement, je vous dois beaucoup dans ma future réussite j'espère ! La gastronomie est une de mes passions et vos vidéos sont une source d'apprentissage et d'inspiration hors norme. Thank you so much for what you've done here and, hope you'll continue for a long time !

[@BrunoAlbouze]

Merci a toi et continue sur cette route tumultueuse mais pleine de joie :)

[@lasalsera1924]

My God, Bruno . I wish I live close by. I also wish I could bake like that. Your skills are magnifique. Waaao. I love watching you. I have not done any of your recipes, because they require a lot of skills and I am only an amateur Baker. I am learning, but watching you, I only can say, waaaaooooo. Thank you for sharing. The music was fantastic, and specially your accent. Amazing!

[@AussieAngeS]

Gosh those look so wonderful 😍😍😍 wow I’ve never heard of them before.

[@l.crayton3999]

Wish Bruno treat me like that dough😘😍😙😚

[@ghfa1234]

Là mon grand lapin, tu m'as donné vraiment faim! 😋😋😋. Et surtout de faire tout à la main! Et le coup du sirop à la fin, c'est une variante albouzienne car j'ai vécu en Alsace pendant 3 ans et je n'avais pas remarqué ce détail...C'est bien vu!

[@kylereese968]

UR THE MAN BRUNO THE REAL DEAL

[@sereypheap8093]

Wow omg absolutely amazing chef Bruno thank you so much for sharing recipes 😋😋😍😍😍👌🏻👌🏻💯💯💯💯🔝🔝

[@JustinY.]

Noice

[@J4WESOME]

Justin Y. You again dammit. Even here? WHO ARE YOU

[@darianbabayaga629]

How

[@ghehdiselam4037]

شكرا😍👍👍👍👍

[@lucyyeap4684]

Hi Bruno always enjoy watching your videos. Just want to ask is it ok to use any baking tins for the small ones?

[@Wvk5zc]

I got ASMR watching this. Do I have problem?

[@davidsilvam1992]

mmm delicious hufflepuff bread.

[@susannagiovannini532]

You are a genius....

[@rwutopia]

Amazing episode!! You have so much patience working with that dough (and all doughs in your videos). I always think I’m doing something wrong when my doughs are so messy and sticky. Too much water? Not enough flour? I always make the mistake of adding more flour while kneading. But maybe if I do it long enough like you did it will come together?

[@Gulzhaanar]

😍😍😍😍😍

[@Ciaccona255]

Hi Bruno! My handsome gentle tiger!

[@thehadster7043]

Yea, this one is being made by me, and soon!

[@macaronbaker4580]

I made this today but I only used half of the dough. Can I freeze the rest of the uncooked dough? And when I make it next time, can I cut the recipe in half? Your videos and instructions are awesome, thank you for this recipe. Mine came out great :). I love it.

[@BrunoAlbouze]

Arya Stark great! You cannot freeze it.. Though, once baked yes

[@BrunoAlbouze]

Arya Stark yes 😋

[@macaronbaker4580]

Bruno Albouze thanks for responding. Next time I will do half of the recipe.

[@ShiningSoulMaster]

AWESOME, AS AWAYS. TEACH US THE PANNA COTTA.

[@medora2126]

The way you butcher those country names is amazing LOL.

[@mey610]

Chef, I do it with cacao.. it's wonderful..

[@oskihaddad6406]

Love it when he says "episode"

[@GolDreadLocks]

Amazing!, Once again a delight!, Im wondering how lemon custard in the middle would taste!! mmmmmm..... yummmm....!

[@LBrobie]

mmm! that sounds really good!

[@angeladigiorno9350]

Amazing 👩🏻‍🍳

[@terradegliulivi]

Ma sono spettacolari! 💖💖💖

[@saturninalopez9958]

Thank you mr Bruno for the excelent kugelhupt recipe cake.it is excelent bravo.♡

[@susannaflangini5422]

Fantastico 💖

[@آلباتشينو-ث3ظ]

Merci beaucoup chef ❤️❤️❤️🎶

[@lynnvasquez4425]

I must borrow my husband strength to do this kneading.

[@katjapia8206]

Guglhupf 👩🏼‍⚖️ but the best recipe I ever saw, better than lenotre

[@elsea9621]

Yummy!! ☕️🍞🧀🍋💫☄

[@mehrifazeli3578]

👏👏👏👏👏👏🙏

[@skarchan1521]

Hi chef I love your recipes you are Amazing. My request is can you please show me a different toppings and sauces for a boring and plain cheesecake. Please please

[@issecret1]

A lot of butter seems to be the theme

[@Fairplayyyy]

greetings from Brazil. Keep doing this great job!

[@oKeegan]

yeast? I never use yeast in a Gugelhupf. hmmm interesting ur version

[@آلباتشينو-ث3ظ]

Think you so much❤️❤️ I'm following you from Saudi Arabia .. we love you so much.. ❤️❤️🎶

[@sawsanalmufti63]

You are right as a women was the best ever said by your delicate spicial sophisticated Bight of kugelofe ..thank you so much

[@janiscibula9884]

That transition though 1:34 xD

[@BrunoAlbouze]

Dough loves to be spanked 😊

[@lukewillo7199]

New here this food always makes me hungry

[@srccr9147]

very talented

[@jakeaivilo3821]

I actually tried to make dough smooth and not sticky very often in other recepies, but i never made it at the point in the video. Even if I have processed the dough over 30 minutes or so. Do you have a hint, how it could work better?!

[@idagramhabiba9937]

C top merci

[@amitavachakraborty3734]

C'était manifique

[@user-hm6qu6kg3p]

Can I keep them in refrigarator chef? And how many days?

[@mohamedelbourouhi3543]

the best chef ❤

[@Lot-4656]

Bloody marvellous.

[@orangearmy-z8q]

Well, Lionell doesn't mind it gets Messi again...

[@bellkissalg8591]

TOP CHEF .. BRAVO AMAZIING

[@jovan5397]

Making this tomorrow! I suppose I could leave out the syrup “dip”? It might be a little too sweet for my taste

[@pippi7144]

How about some sweet-Breads ?

[@cpablo2670]

😂😂😂😂😂😂😂guide to Fifty Shades of Grey pastry making.

[@trallesliantemius]

Bruno is back! 👍🏻

[@ficelleankabouta7419]

Bonjour. Peux ton faire la pâte la veille ( la laisser au frigo toute la nuit) ?merci pour une réponse rapide

[@jb6050]

I Bruno... I'm curious why in this dough the fat (butter) should be added after kneading the dough (just like brioche?). i'm curious because most bread like dough recipes I know usually mix everything before kneading. Thanks!!