Recipe For Moravian Sugar Cake Recipe

Ingredients:

Steps:

• To proof yeast, add a pinch of sugar to the yeast in lukewarm water (hot water will kill the yeast action). If it foams, it is good.
• In large mixing bowl, cream eggs, salt, sugar & shortening till smooth.
• Gradually add warm milk & mashed potatoes, stirring a bit. Then add yeast, mixing well. Add flour, a cup at a time, until dough is stiff enough to turn out on a floured board.
• Knead dough until soft & spongy (about 10-15 minutes by hand, or if done in a food processor, mix until it forms a ball). Place in large greased bowl in a draft free, warm place & cover with a damp towel. Let dough double in size (approx. 2-3 hours).
• Punch down and divide dough.
• Place in greased pie pans or large cookie sheets, cover & let double in size again (approx. 1 ½ hrs.).
• Spread melted butter on top of cakes, punching holes in dough about 1 inch apart with fingers. Be careful not to punch down to bottom of pan but only half way down. Mix the topping thoroughly & pour into holes in the dough.
• Sprinkle remaining crumbs over top & sprinkle with cinnamon.
• Bake in pre-heated oven at 350 for 20 minutes or until golden & fully baked on the bottom. Serve warm.

Nutrition Facts:

Ingredients:

Steps:

• Gather the ingredients.
• In the bowl of your standing mixer, combine the warm water and yeast. Using the paddle attachment, stir for about 1 minute or until yeast is completely dissolved.
• Next, add the mashed potatoes, salt, sugar, melted butter, milk, eggs and 2 cups of the flour. Mix well on low.
• Change the paddle attachment to the dough hook. Add the remaining 2 cups of flour and mix on medium speed for about 5 minutes, scraping the sides as needed. Dough should be very sticky and stretchy when pulling dough between your fingers. Add a little bit of extra flour if dough doesn’t feel like it has enough body…wetter is better than dry!
• Smooth the top of the dough with an oiled rubber spatula and cover bowl with a towel. Set in a warm area of your kitchen and let rise for about 1 1/2 – 2 hours. (Dough should double in size).
• Spray 2 jelly roll pans with non-stick spray.
• Divide the dough in half between the 2 jelly roll pans. Spray the dough and your hands with the non-stick spray and begin patting and stretching the dough until it fills each pan – alternate between the pans to allow the dough to relax and stretch on its own.
• Spray the dough with non-stick spray and cover with plastic wrap. Set in a warm area to let rise once again, about 1 hour.
• Place the oven racks in top third and bottom third of your oven. Preheat to 400 degrees.
• Meanwhile, in a medium bowl, combine the sugars, cinnamon, nutmeg and salt. Mix very well.
• Once the dough in the pans has risen and become puffy, dimple the dough thoroughly using your greased fingers – do not worry if you puncture all the way through to the pan.
• Next, brush the tops of the dough with 4 Tablespoons of the melted butter per pan. Butter should pool in the dimples that you created.
• Sprinkle half of the sugar mixture onto each of the cakes until you can no longer see the dough.
• Place the cakes on the oven racks (one on the top rack and one on the bottom rack). Bake for 7 minutes.
• Switch the cakes on the racks. Bake for another 7 minutes.
• Let cakes cool in the pans for about 5 minutes.
• Using a large spatula and your hands, transfer to cooling racks – this keeps the bottoms from getting soggy.
• Serve warm or wrap very well in freeze-proof bags to freeze for up to 2 months.
• Enjoy these yummy cakes throughout the holidays!
• They make the PERFECT Holiday Gifts for friends and family 🙂