No wonder, the cake/brioche tasted wonderful; the classic American companion of lemon and cream cheese made the glaze very special, and the dough was a breeze to make. Above all, the lemon zest, sugar, and butter heavenly intermingling rendered this creation simply marvellous. In sum, this is an excellent recipe; I highly recommend it to the lemon-butter flavored brioche lovers.
Click here for full recipe: http://leitesculinaria.com/535/recipes-lemon-scented-pull-apart-coffee-cake.html
I used the glaze as a drizzle instead of brushing it, eaters can always get more if they ask:)
The cake was genuinely a pull-apart deal, no need to cut slices.
I was amazed by how the dough sprang up.
Note that I used only 3 tbs of butter in lieu of half a stick. I also let the dough sit overnight in the fridge, after having it go through the first rise.
The second rise phase came to an end. It's time to make a trip to the oven.
After slightly over tanning, I came to the conclusion that the cake/brioche needed only 28 minutes to bake. This is as far as my oven is concerned. Results may vary though.
My tangy layers almost popping out of the loaf pan. I like that!