A fancy name for a cross between a yeast cake and a yeast bread, but the Kugelhopf is a lovely textured, slightly sweet bread soaked in butter while warm, much like a Savarin or a Baba au Rhum is soaked with a flavored syrup. Whoever first baked this bread must have thought that it wouldn’t impress anyone, so had a fancy mold made for it. The mold is a fluted mold shaped like a turban and makes a beautiful bread. I’m disappointed I couldn’t find the Kugelhopf pan anywhere short of having to order it online and time was not on my side. I had to rush off to Palm Springs on Sunday, so did everything on Saturday, therefore, my photos were rushed. Thanks to Yolanda for choosing Kugelhopf for this Tuesdays with Dorie edition. You can find the recipe on her blog, but also check out other posts on the TWD site.