Stollen Recipe - Bruno Albouze
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- Опубликовано: 30 окт 2019
- Recipe has been updated!.. Stollen or Christollen is one of the German greatest Christmas treat. It has a profound history, it's no wonder that there are as many variations of Stollen as there are people who make it. This version is based on a dried fruits, brown sugar and Kirschwasser mixture which is left to marinate for 4 weeks in the fridge prior kneading!.. Most Stollen are made using dark rum, but Kirschwasser makes more sense since morello cherries grow in the black forest Southern Germany.. it offers incredible results🌲❄️😋
To get the full recipe go to brunoalbouze.com
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As a German professional baker I can only salute you to your Stollen Bruno. Très magnifique.
@rotertapir would you give this recipe a go ahead? I want to try this but I am worried. A lot of time and ingredients would go for waste if the recipe is not what it looks like. This is the first time I would be trying Brunos recipe. And I have had a very bad experience in the past with other RUclipsrs giving out incorrect or incomplete recipes.
@@ranchordas1 I made his white forest cake and the recipe was pretty accurate. Maybe some white chocolate was leftover but believe me, the only place it goes to is my stomach, not to waste ;).
@@mindvoll6995 Thank you for responding. I ended up trying the recipe just yesterday. I followed all the steps. You don't get bread flour or cake flour in India. You just get flour :) . Despite that, the Stollen came out peerfect.
@@mindvoll6995 Hi! Thank you for responding. I tried the stollen. It came out pretty decent. It didn't look as pretty as his :) but I am not complaining. That comes from experience. I am just happy that I learnt something and it tasted good. Thank you, Bruno.
German Christstollen is the best christmas cake on the planet 😋
I've watched a lot of these and the way Bruno works dough is so satisfying and this has to be the absolute best stollen video. A true professional.
wunderbar endlich eine Rezept wo man ein köstlichen Christstollen backen kann ,super mega köstlich ,Herr Bruno ,Sie sind ein Meister der Meistern 👍👍👍
Genau ! so lecker gell ? !! schade man findet Stollen (richtige) nicht in Frankreich !
werden Sie Bruno's Rezepte mal probieren ? - lassen Sie uns es wissen !
ausser Älsace meine ich , klar ! aber bestimmt nicht so lecker wie die von unserem Artist Bruno !
Er ist der Hammer!!!
Seriously the best pastry artist and scheff ever. Once you see Bruno Albuze cooking you feel like you want to speak French. French kitchen Is AMAZING but Bruno takes it to the Next level.
c'est pas moi qui dirais le contraire !
C'est tellement vrai. Il est le meilleur👍
True french cakes pastries are best in world
French food depends I lived in France the best food in Lyon brettney small towns villages
Southern France Marseille
But not all south has great cousin because really south is more like Spanish influence but bread pastries all over the France best
Love this. Have not had since culinary school. My chef instructor used to make this each year and it was the best thing for the holidays.
I never saw someone bake a Stollen with so much passion! And what a Stollen! Merry Christmas from Germany Monsieur Bruno! 😘
Who needs Xmas as an excuse to make this? Perfect for me all year 😋
true, would be a shame not make it all year through really !
A gorgeous loaf. Thank you! I’m definitely doing this. I know it’s going to be brilliant and everyone will love it. Your recipes are inspired and original. Can’t wait for the next work of art from Chef Bruno.
I made this Stollen and it was fantastic!!!thank you it was delicious.
Thank you so much for this channel.
You bring so much happiness into my life when I see your videos...
No other like you
Oooh ... so THAT's what they're supposed to look like haha! My dad always got X-mas gifts from vendors when I was a kid and one vendor probably bought in a truckload of stollen bread to send off to customers they wanted to deal with the following year. These stollen breads were dry, crumbly, greasy and compact at the same time, probably mass produced in Germany in an over engineered baking machine factory and basically not that great haha. Everybody among friends and family complained about them but somehow the plate was empty a few days later.
Now this Real Deal Stollen Bread looks like something altogether different !!!!!!!!!! :D
oooh, there he s again...my favorite French-accent-Chef...you Sir, are as sweet as this Stollen...your Voice goes directly into my soul
I absolutely love stollen! I have it with a hot peppermint tea. Thank you!
I decided to try your Stollen recipe for this holiday season. It is early morning and I started the nut and dried fruit filling this morning. It is now resting in the refrigerator. Love your channel!
Wow! Wow! Wow! The Christollen looks delicious! Thank you for a fantastic recipe I will do for this Xmas. Getting all the ingredients to soak for the next 4 weeks! Happy greetings from Switzerland!
My fruit and nuts have been marinating for a month now and I'm so excited to bake it this evening!
Love watching your videos. This recipe is so awesome, can't wait till Christmas!!
Your technique, dough handling and accurate artistic nuances are beautiful.
Grandeur is in your creations Chef Bruno. Thanks for This beautiful Stollen.
Mmmmmmmmmmmmm this is my ultimate favorite Christmas treat !!!!!! I get mine from Lidl. But now I have to follow the recipe !!!!
Beautiful Chef! Thanks for the advance notice. I think I will soak my fruit and nuts now.... what an inspiration!
I made this today! It is absolutely delicious and stunning!! I’ve tried your Black Forest cake recipe before and it delivered just as promised. I must note that bread making is quite challenging for beginners when you don’t know what to expect and notice and so you have to pull up a number of videos with your questions. But with your video, just with a few key points and ‘sounds’ really, I was able to have my dough look exactly like yours. I’m so grateful to you for not showing off what you can do but really meaning to help us achieve the desired results as you do! Thank you dear Bruno!
Can I please comment here the recipe?
Bruno, This brings back memories of my mother making Stollen every Christmas. Hers wasn't as involved as yours, but yours looks absolutely amazing. I have sent the link to my brother who has taken up carrying on the tradition. I hope he tries it. I'd love to have a taste. (I could make it, but then I would be tempted to eat an entire loaf myself.)
You are one of the reason to make me become a chef, from I saw your first video (ratatouille).On that day begin I realize that kitchen is a wonderful place that giving me a curiosity and passion to making food. Be a chef always make me feel so good when you feel satisfied with the customer and enjoy the food you make. Lastly, thanks to chef Bruno are always sharing his technical skill and knowledge all the way and wish you all the best! (from a Malaysian fan)
Such a beautiful narration and a voice. The stollen looks rich and yummy too. ❤️
You are the very best and oh so generous... Thank you for sharing everything you share with us ❤
I love watching you cooking ❤✨
My Heart is *"STOLLEN"*
I made a comment earlier about 15gr yeast and since then have made these adjustments: cut fruit/nut mixture in half, increase yeast to 21 gr. from 15gr, substitute 10 gr of butter for olive oil. I also changed the method: mix the dough and let rise first *without fruit and nut mixture*. Once fully proofed, then add fruit and nuts. I am now onto version 4.0 of this recipe with these changes and it now gives me nicely risen loaves with a slightly chewier mouthfeel due to the olive oil. Having said all of that, Bruno is simply fantastic and this week I will be trying his Pannetone recipe for New Year's gifts!
Wow!! It's July and I want to make this.
I love Stollen! Bruno is the real deal.
I just ate stollen and had to look it up how its made. The video is a joy to watch.
Qué maravilla de pan dulce, gracias.Bruno
This bread haunted me for many years!Thanks Bruno for this recipe's specifics!
I just need to reach through the screen to get some with my coffee this morning.
Please, please, please! Can you save me a slice? It’s my 50th birthday today and your beautiful baking has set up the start of my second 1/2 century wonderfully 🤤🤤🤤
Edwina Kemp Happy birthday 🎁🎈🎂 thank you so much for your kind words 🤗
Bruno Albouze no, thank you chef for sharing your art with us tragics 😆🤣
Bruno Albouze love u
I’m going to try this for Christmas...wish me luck❤️
Almost thought it said "stolen recipe"
Defenitely want to try this!
Me too
Yes it should be pronounced CHTollen, and not STolen, en allemand - mais Bruno ne parle pas allemand (sûrement - il a déjà plein d'autres qualités ! )
That's what I first read too haha
Ha ha
It looks marvelous I think it tastes good too . And thanks you !
I'm impressed. There's something in this, in your narration, in your voice, I don't know, but there's something so nice in this video!
Hi I like you recepies.
Mostly based on baking which I love the most.
It's really wwwwaaawooo😋
I'm planning to bake for Christmas.
Not the same but pick few things to make it easy.
oh wow this Stollen bread looks sensational, it looks like it requires a lot of ingredients but I am sure it's so worth it.
You're hands down the best on RUclips. I've always been disappointed with store bought Christollen in Australia - always sad and repellent; but THIS looks the bomb. I want it to be Christmas right now so I can make it. Hmm maybe I just won't wait.
Love your machines! Looks insanely good! Looks yummy!
Thank u , looks good!
Priceless. Ill pane de bibelo.
Thanks for beautiful suggustion for upcoming Christmas:)
Smell Christmas thank you Bruno perfect recipe :-) :-) :-)
Daaamn Bruno you did it again!!!! I gotta try this!!!
Love your videos and your site! I think this is the richest "stölen" so far.
This is just as much a dutch tradition as it is german. In the netherlands it's called kerststol and we also eat it with easter and then it's called paasstol. Hundreds of years ago before we had almonds for the almond paste, we made it with just the nuts and dried fruits. It's also an old tradition to give this old version of the recipe to a new mother to trengthen her after the birth.
It's looking so delicious and thanks to share with us beautiful recipe
This looks amazing 🤩 love it 😍
These came out of my oven today, replaced the yeast for sourdough, truly amazing flavours Bruno. Tonight, the panettone will be baked. Ready for Christmas. Thank you for sharing your skills and amazing craftmanship. Joyeux Noelle de Pays-Bas!
Thank you!.. Likewise 🤩
You are the best!!!!
I laughed out loud when you said "It's a boy!!!"😄
Thank you so much for making an incredible Stollen!
awesome video ! haven't even watched it yet but I know it will be good
Beautiful recipe.
Everything about and your video is special! Greetings from Mumbai! Now I need to look for a bottle of Krisch liquor!!
Wow that's awesome I want some 😢😢😢😢😢
Un Magicien ! C’est le seul mot que je trouve pour vous decrire !
Im so happy you finally Made this, ive been trying to make this for a long time now, but without a proper recipe. Your recipes are great!!! We eat this type of bread in the Netherlands too, its called “kerststol”. The almondfilling is called “spijs”. Cant wait for Christmas!!!
Every single bite is worth it
“Its a boy” 😂😂😂👏🏽🙌🏽 its his charisma that makes the video soo addicting ah! A charismatic man w talent is my type of man 😌🙌🏽💛💛
I want a big piece!! 😍
Oh my, this is a. Beautiful recipe, thanks for sharing 💖 stay kind
I sure want to steal this recipe
Bruno this is incredible!
Thanks for all your videos.
I would like to know, how do you keep the temperature of the dough after 30 minutes in the mixer???
Bruno you are the best ! Thank you so much for sharing your knowledge with us !
#iamalwayshungrywithbrunoalbouze
Even better than Dresdner... Gonna start right away with my own variation.
une puuuure folie chef!!!!! bravo
Great, as always, Bruno.
Omg. Im definitwly making this
OMG!! this looks totally like heaven. You don't even know Bruno how much i'd like to make this one. I wonder how i'm gonna make it GF. would soooo much love to eat that one in gluten free version!! *_*
Amazing!!! Amazing! perfection talks
Thank you👍🇲🇦
im coming baby!!! oh yeah!!!
Is the Kirsch enough to preserve the fruits for a month at room temperature, or do I have to refrigerate or vacuum them? Thanks for the recipe, it looks ridiculously delicious and I will get right on those fruits so it'll be ready for christmas!
Good idea on using a vacuum package while it’s marinating. I wonder if I don’t quite bring it to full vacuum I could still kind of mix it?
Bruno, may I ask for tips on the best way to regulate the temperature of the mix?
Woah! C'est trop cool cette recette.
it turned out georgeous Papa!
I used to always make 2 types of bread for Christmas. One was always stollen bread. Made my own marzipan but not like yours. Mine was uncooked still tasted nice and do much better than brought stuff. Must give yours a try. Looks so nice. Better start now for 4 weeks marinating. Love your mixing/kneading machine what is it?
Whooo! I make this in place of my own sweet breads and boy, let me tell you Bruno....
c'est toujours un éternel bonheur de vous regarder
Love! Love! Love! The recipe isn’t bad either !🤣🤣🤣🤣🤣
Oh wow, so I run soaked my fruits for a month ( couple of views) and watched this video like 10 times today when making mine! Now am about to bake one big log and eight small ( for colleagues) and am panicking I might get the smaller ones too dry 😬 But overall recipe is insanely inviting. The only thing I altered was I just added almond flour 150 gr to my flour mix instead of marzipan in stick. Hope this turns out delicious
Wowowowow!
Bruno is AMAZING lol 😩🙌🏽🙌🏽💖😩
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Already smells like Christmas
My favorite.... Even I don't don't celebrate Christmas
Could someone tell me what kind of cocktail you recommend with the rendered juice ?
This recipe is incredible. I made 4 stollen but next time I think I will make 6.
Hi Bruno, what Stand mixer did You used here? Didn’t found it IN description but it looks pretty decent 💪🏻
Did you test this with dry yeast? I used SAF red instant yeast and the 15 grams in the recipe was not nearly enough to make the dough rise. High-sugar doughs are challenging for regular dry yeast. Which is why osmotolerant yeasts are a better way to go with this kind of recipe.
I know the yeast was active because I used the same jar of yeast to make baguettes at the same time. The baguettes turned out fine.
Magic.
This recipe is awesome. I will add the date to my calendar so I dont forget to marinate the dry fruits on november 20th :D. Can I ask you to add English subs to your videos?. Im from Argentina and sometimes I miss some of the explanation. Thank you so much for sharing your secrets.
Stollen?? I spent this entire time thinking Bruno committed some kind of theft. 😂
You are a character man. Cheers.