As a German professional baker I can only salute you to your Stollen Bruno. Très magnifique.

German Christstollen is the best christmas cake on the planet 😋

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.

wunderbar endlich eine Rezept wo man ein köstlichen Christstollen backen kann ,super mega köstlich ,Herr Bruno ,Sie sind ein Meister der Meistern 👍👍👍

Who needs Xmas as an excuse to make this? Perfect for me all year 😋

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.

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

My Heart is *"STOLLEN"*

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.

Thank you so much for this channel. You bring so much happiness into my life when I see your videos... No other like you

I never saw someone bake a Stollen with so much passion! And what a Stollen! Merry Christmas from Germany Monsieur Bruno! 😘

I made this Stollen and it was fantastic!!!thank you it was delicious.

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.

Almost thought it said "stolen recipe" Defenitely want to try this!

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 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!

I absolutely love stollen! I have it with a hot peppermint tea. Thank you!

My fruit and nuts have been marinating for a month now and I'm so excited to bake it this evening!

I just need to reach through the screen to get some with my coffee this morning.

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!

Your technique, dough handling and accurate artistic nuances are beautiful.

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.

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 🤤🤤🤤

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!

I love Stollen! Bruno is the real deal.

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)

I love watching you cooking ❤✨

Mmmmmmmmmmmmm this is my ultimate favorite Christmas treat !!!!!! I get mine from Lidl. But now I have to follow the recipe !!!!

Love watching your videos. This recipe is so awesome, can't wait till Christmas!!

Grandeur is in your creations Chef Bruno. Thanks for This beautiful Stollen.

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.

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!

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.)

Beautiful Chef! Thanks for the advance notice. I think I will soak my fruit and nuts now.... what an inspiration!

This bread haunted me for many years!Thanks Bruno for this recipe's specifics!

I just ate stollen and had to look it up how its made. The video is a joy to watch.

You are the very best and oh so generous... Thank you for sharing everything you share with us ❤

Such a beautiful narration and a voice. The stollen looks rich and yummy too. ❤️

Qué maravilla de pan dulce, gracias.Bruno

Wow!! It's July and I want to make this.

I’m going to try this for Christmas...wish me luck❤️

“Its a boy” 😂😂😂👏🏽🙌🏽 its his charisma that makes the video soo addicting ah! A charismatic man w talent is my type of man 😌🙌🏽💛💛

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!

Love your videos and your site! I think this is the richest "stölen" so far.

You're hands down the best on KZfaq. 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.

Stollen?? I spent this entire time thinking Bruno committed some kind of theft. 😂

Daaamn Bruno you did it again!!!! I gotta try this!!!

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.

Love your machines! Looks insanely good! Looks yummy!

Priceless. Ill pane de bibelo.

I sure want to steal this recipe

It looks marvelous I think it tastes good too . And thanks you !

Thanks for beautiful suggustion for upcoming Christmas:)

im coming baby!!! oh yeah!!!

Every single bite is worth it

Smell Christmas thank you Bruno perfect recipe :-) :-) :-)

Thank u , looks good!

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!

This looks amazing 🤩 love it 😍

Wow that's awesome I want some 😢😢😢😢😢

Even better than Dresdner... Gonna start right away with my own variation.

You are the best!!!! I laughed out loud when you said "It's a boy!!!"😄 Thank you so much for making an incredible Stollen!

Beautiful recipe.

Everything about and your video is special! Greetings from Mumbai! Now I need to look for a bottle of Krisch liquor!!

awesome video ! haven't even watched it yet but I know it will be good

I want a big piece!! 😍

It's looking so delicious and thanks to share with us beautiful recipe

Bruno this is incredible!

Great, as always, Bruno.

Already smells like Christmas

Omg. Im definitwly making this

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!!!

This recipe is incredible. I made 4 stollen but next time I think I will make 6.

Un Magicien ! C’est le seul mot que je trouve pour vous decrire !

Oh my, this is a. Beautiful recipe, thanks for sharing 💖 stay kind

Whooo! I make this in place of my own sweet breads and boy, let me tell you Bruno....

My favorite.... Even I don't don't celebrate Christmas

une puuuure folie chef!!!!! bravo

Amazing!!! Amazing! perfection talks

Hahahahhaaaa 😂😂😂😂 it’s a boy!!!!! OMG!!!! You are really the best!!!

Love! Love! Love! The recipe isn’t bad either !🤣🤣🤣🤣🤣

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!! *_*

Thank you👍🇲🇦

c'est toujours un éternel bonheur de vous regarder

Bruno you are the best ! Thank you so much for sharing your knowledge with us ! #iamalwayshungrywithbrunoalbouze

Woah! C'est trop cool cette recette.

You are a character man. Cheers.

Love it your backing and you are the best; however-I”m German- and there are two type of “Stollen” the ‘algemeinder” Stollen- meaning regular recipe Stollen; or the “Thueringer Chrisrstollen” Is my favourite one; a classic Stollen is a very heavy dough ; fruit (no nuts got to be cooked for 10-15 min” neeeds to be -like you mentioned- soaked in dark spicy rum(the rum will be an agent to help the dough rise. And one of the the must important ingredient is “Bittermandeln” - (which are poison when not backed or cooked) it gives the Stollen an aroma which is “To die for” . The Stollen than has to sit wrapped in a towel and placed in a tight air container- preferably made of stone- for 4-5 weeks. Then you bite into it; heaven; it should break into your mouth and than melt which every bite. The idea is never to chew a Stollen. is my most challenging bake ; but knowing how my Mother baked it every year and one must know the bite and aroma. No disrespect - I so love your expertise . My dad would always say every Christmas to my mom-he could not wait- “Mother when can we have some Stollen” . I was raised Mennonite and we take our traditional baking very seriously. I bake my Thueringer Stollen every year- starting now with the fruit to be soaked in the best Rum possible - and have toooo many friends who can’t wait .

The mixmaster is back!

it turned out georgeous Papa!

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

Bruno is AMAZING lol 😩🙌🏽🙌🏽💖😩

This channel is classy!

Magic.

اشكرك على كل مجهوداتك وصفات رائعة

Never disappoint

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???

Great skill💖

You could sell a lot of them online to your global audience, express delivery.

And I do believe in Bruno Albouze.