Ideally, you want to use a high-sided
Kugelhof mold or
bundt pan that has a 6 to 8 cup (1,5-2l) capacity. I made it in a larger-sized bundt pan (10-inch/25cm) and it works fine, but the cake will be lower than a traditional Kugelhopf and will take less time to bake.
I don't use instant yeast (nor did I use fresh cake yeast for this cake), but if you want to use one of those, check the manufacturer's website for instructions on substituting them for the active dry yeast.
Storage: The kugelhopf is better served the same day, or the day after it's made. Store at room temperature, well-wrapped.