Sourdough Brioche-Style Kugelhopf

I made a change in the flour, I added 100 gams of white whole wheat flour and all-purpose unbleached white flour. 
(Adapted from the perfect loaf)

The golden panettone. The eggy, buttery cake is the perfect finale to a large gathering, and almost always necessitates a glass of cold Moscato or other sweet wine for the full effect.

And while panettone is the quintessential Italian holiday dessert, each culture seems to have a cake that’s similar in some way, perhaps not quite as rich and eggy, but similar nonetheless. With the holidays here, and my search for cakes to bake at high intensity, I’m taken by the striking form of an Alsatian enriched cake called a kugelhopf.

The birth of brioche-style kugelhopf is not exactly clear: French, Swiss, Austrian, and German cultures all have their spin on this leavened cake and, as with anything stretching back in history, each makes their version with a certain vigor. Most eat it for breakfast. And because it’s not quite as rich as panettone, I’d say it’s just about perfect in that setting — or perhaps anytime one is enjoying a cup of coffee and a quick break.

My goal for this cake is to take my typical sourdough approach to leavening and produce a soft, fruit-studded, brioche-style kugelhopf rich enough to help bolster you on a cold, holiday morning.

Absolutely Beautiful! 

here is a cut and I dusted with powdered sugar.."Yummy"

Absolutely Beautiful! / the aroma was driving me crazy ...

after 3 to 3 1/2 hours it's ready to be baked into the oven..

now I placed the pan into the microwave off, door closed and let rise for 3 to 3 1/2 hours..

placed gently in the buttered pan and covered it tigh and covered ..

lightly floured the counter, used a bench knife and lightly floured my hands and tightened the dough into a ball, after I made a whole in the middle, now it's ready to be placed in the buttered pan.

after 30 mins in the microwave off, door closed, started the 4 sets of stretch and folds every 30 mins/ after the last set , lets rest for 30 mins. more.

placed the dough into a large bowl and covered it and into the microwave off, door closed.

now I set the mixer on stir and added the fruit mix a little at a time, until incorporated.

on medium speed , mix it for 8-9 mins more, and added the butter a tablespoon at a time until looked like elastic and shiny..

in a stand mixer added the liquid mixture to the flours mix, mix it up and let dough rest for 30 mins...

drained the fruit mix and have the room temp butter ready..

stirred together the two flours, and salt in a stand mixer...

next day in a medium bowl whisked the mature starter that I made the night before, cold milk, cold eggs, and sugar and set aside.

the night before baking I soaked the tart cherries and raisins in kirsch liqueur..

Absolutely Yummy!!