Kugelhopf- Not just for breakfast

Today I made my first kugelhopf.  I was inspired by a recipe for it in my latest issue of Saveur magazine  The focus this month was on the foods of France.  This particular recipe is from the Alcase area of France.  They refer to the recipe as a cake  It is baked a in a cake pan (a bundt pan) but is made with yeast which is more characteristic of a bread.  It is slightly sweet but not s much as most desserts

It looked intriging.  Since it used yeast as a leavening agent it took some time to make.  It took even more time than the recipe called for because it was a cold day in Mammoth and in order for a yeast recipe to rise properly, it must be in a warm room.  To compensate I turned my oven on low and set the rising dough on the open oven door.

Other than the heat issue, I followed the recipe as written although I did use golden raisins instead of the more common dark raisins.  The raisins were soaked in Kirsch before they were added to the dough.  

The best thing about the Kugelhopf besides the taste was the aroma- especially as it was baking.  It 

 be eaten as a breakfast dish or as an afternoon snack with tea, coffee, or a slightly sweet wine.

For the recipe, check Saveur- The  France Issue May 2016 page 22.