2K1R: Lemon Pull-Apart Bread part II

Mariana -- you and I are on the same page about a lot of things lately, I think.  Correct me if I'm wrong, but one of those things may be how hard it is to blog when you're also working on a thesis.  For me, it's not as much a question of time, rather how unappealing writing for pleasure has become when I have so much of it to do for school.  It's not unlike how I stopped reading for pleasure around, oh, the 7th grade.  This bread is another example of our mind-meld.  You didn't mention it in your post, but we both, independently, decided to make this bread -- a fact we discovered while chatting one day (quite some time ago) when I was in Tucson.  This is how it came to be featured in Two Kitchens, One Recipe, albeit a couple of months later.  I think we are also on them same page in regards to the deliciousness of the bread -- I totally love it.  As you pointed out, the original recipe is from Leite's Culinaria. 

This bread is the kind of thing I would happily take to a brunch and be really confident that it would be enjoyed, at least by those who love lemon.  The pull-apart nature is so complicated, even professional in nature,  that I might even secretly (though not so secretly now I guess since I am broadcasting it over the internet) hope that someone might ask me which bakery I purchased it at and I would get to tell them that I made it myself. 

Here's my lemon version:

Your questions:
Did you like the bread? How about the people who ate it, did they like it?

I think I probably already covered this, but yeah, I liked it A LOT.  I served it first at a Super Bowl party, where it probably was upstaged by a fancy tart from a bakery.  I also served a second version to my dad, Melinda and Oliver and they all (at least claimed) to like it.

Did you think it was fun to make or a too-involved process? Or both?

Definitely fun in my mind.  Also, this is surprisingly durable dough in the since that both times I made it I made mistakes that didn't ruin the recipe.  The first time around, I forgot to add water to the dough (whoops) but it still turned out fine.  The second time, I tried to make the dough the night before and let it rise overnight in the fridge.  Not a great idea -- it didn't really rise in the fridge, but after about an hour on the counter the next morning it was good to go. 

If this bread were a person, would you be friends with it? What kind of a person would it be?

Huh...I picture this bread more like a cute, friendly guy with a sunny but slightly mischievous personality who I would be friends with, but maybe never really be close to. 

If this bread were a movie, what would the sequel be?

Here's another example of our shared thinking -- I already made a second version of this bread -- with cinnamon sugar and orange zest.  It was good, maybe not as tasty as the lemon version, but I think I am swayed by my deep love of lemon.  Oliver (who tasted both) said he liked the second version better.  The other thing about the second version is I got lazy with the frosting -- I had trouble getting a nice consistency, but I just poured it onto the hot bread thinking it would melt away the lumps.  This did not happen:

For my third version, I'd likely blend fresh blackberries with the lemon zest.  Or maybe slip in fresh slices of peach.  That's one of the great things about this bread -- so many options!