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Epicurious

Kugelhopf

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KugelhopfRomulo Yanes

Though it originated in Austria, this sweet raisin-filled yeast bread has become a specialty of the Alsace region of France, where it is often served for breakfast or brunch. It's traditionally baked in a tall, decorative tube pan, which gives the cake its characteristic angled and ridged pattern.

Active time: 30 min Start to finish: 4 hr

Cooks' note:

Kugelhopf is best eaten the same day it's made; however, leftovers are delicious toasted. Use a light-colored metal pan. Because they retain more heat, dark metal pans, including nonstick, will likely make your baked goods darker and decrease the cooking times.

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