This is the best Kugelhopf I have eaten after having made several ones from scratch. Actually, Dorie Greenspan's Kugelhopf recipe is the best according to my humble opinion. But the softer and moister texture of this semihomemade Kugelhopf coupled with the significant reduction in the amount of time it takes to prepare, and the longer lasting soft texture, makes this kugelhopf even better. It is like eating a rich brioche, and, unless you talk, no one will know you cheated a bit. O). Usually, Kugelhopfs are said to be best eaten on the same day because they get a bit dry. Of course, a few seconds in the microwave can restore the "first day freshness," or you can even toast it. But you might not even need to do so on the second day of eating this kugelhopf. Serve it for a brunch or afternoon tea/coffee. This recipe is adapted from a recipe in ifood.tv

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