Kugelhopf

Ingredients: 
500 g flour (40% -60% in favor of all purpose flour) 200 g milk 
100 g water 
20 g dry yeast 
4 eggs 
50 grams of sugar 
10 grams of salt 
200g very soft butter 
Grid little lemon 

put in the mixer bowl flour, sugar and yeast, mix it with the hand. Add liquid's, eggs, lemon zest, starting at low speed with kneading hook, knead about 3 minutes.
From time to time scrape the ingredients how not mixed 
Then add the salt and increase at a moderate speed, to about 7 minutes. 
Reduce the speed, add the soft butter in 2 stages till gradually disappear, increase the speed and knead another 2-3 minutes. 
Place the dough in a bowl with flour and let it rise for about an hour outside. 
Take the dough out with a card or hand, remove the air and put back to rise of four hours in the refrigerator. 
Brush generously thr Gugelhupf pan with soft butter, and coating  it with brown sugar, until full. put  the dough in the pan, cover with plastic wrap and let it rise for 6 hours in the refrigerator. 
take the pan out of the refrigerator and let set for hour
preheat the oven to 190 degrees, and bake in lower third. take the cake out and let it cool a bit, pull it and place to cool. 
Meanwhile, prepare the syrup syrup 1:1 you throw some citrus peel, brush the whole cake with the syrup (not exaggerating) and throw it into a bowl of white sugar, coat all the cake in the white sugar.

Sorry about the poor wording
My English is not so good

Hezi.

There is a mistake in a recipe!
In addition to 100 grams of water add 200 grams of milk 3% fat not less.
The weight of the liquids in the recipe should be 300 grams.
About the flour, the intention is to 60% multi-purpose flour and 40% bread flour. 

Eva, you can use this pan.
I baked in 22 cc diameter kugelhupf pan.
Yes, you can add raisins, nuts or candied citrus peels.
Even better to add soaked raisins in brandy or liqueur good.

Plus, who changed the k to g?

The german saying Gugelhupf , but because it's the French-Alsacien version, more toward brioche dough I'd rather say kugelhopf.

But I will not be trivial.

Thanks for the compliments

There are many versions of this cake.
My version that she the Best version to me, is a kind of brioche dough.  

Dough rich in butter and eggs, but steel airy and light.

Proper ratio between the multi-purpose flour and bread flour, accurate kneading times.

Tastes great as a result of the long raises times. 

The wonderful caramel coating  that the butter and the brown sugar creates, plus the crunchy coating of white sugar.

All these create a wonderful cake

Yes, there are versions of kugelhupf who have similar texture to a  pound cake.

Okay, no problem
The syrup is composed of the same amount of sugar and water, that's why we cold it 1:1 syrup. but I would suggest you to slightly Increase the amount of sugar for a little more thick syrup.

That is, if we're talking about the amount of 50 grams of water you will add about 60 grams of sugar
 The preparation is very simple,
Bring water, sugar and citrus peel (without the white part!, Is very bitter) until a slightly boil, with an emphasis on slight. Once boiling cook for only another 30-40 seconds, remove from the heat and brush the cake.

good luck!

Hezi.