I don't know if I have ever worked so hard for so little reward! This recipe takes so many hours. You have to allow the dough to rise and deflate, then refrigerate it overnight, finally it rises again and you bake it for a surprisingly short time.
Unlike many of the TWD baker's I found that I did indeed own a Kugelhopf pan. I think this marks the second time I have ever used it - when I purchaed it I was in a molded dessert phased and I thought it would make a lovely form for chocolate mousse!
I have been on vacation so I took the ingredients (and the pan) with me and baked the Kugelhopf while I was away. I did not have any problems with the recipe - it behaved exactly as Dorrie described - until it came time for the final rise. Then the dough just decided it was done. After about four hours it was close to the top of the design in the pan, but it wasn't climbing any higher. I baked it anyway.
It puffed up a bit more and browned beautifully. Then came the moment of truth - the great unmolding! Semi-disaster - apparently I don't know what generous buttering consists of, because I could not get the Kugelhopf to release. Finally after much prodding and poking with a knife and a spatula I got the Kugelhopf out of the pan. I lost a bit off the side, but it was minor.
I immediately tried that bit but otherwise I actually did not try the cake/bread for two more days. As Dorrie says, it makes lovely toast. Really delicate light slices of toast. It isn't toast I would wait two days to get but it was lovely. Fresh from the oven my immediate thought was, boy this smells good . . . God this is bland. I'm glad Yolanda from All-purpose girl chose this recipe so I could find out what my pan was for and learn the ins and outs of Kugelhopf-ing!
I did not actually dislike the experience of baking it, I am just not sure it is worth all the time invested. I doubt I will be making Kugelhopf again - I think that pan is destined for a life of non-utility!