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Cover and let rise in a warm, draft-free place (75°) until puffed, 30 to 45 minutes. Preheat oven to 400°. In a small bowl, whisk together brown sugar, cinnamon, and nutmeg. Using your knuckles, make indentations all over top of dough. Dot with cold butter, and sprinkle with brown sugar mixture.

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Let stand for about 10 minutes or until yeast is foamy. When yeast is foamy, add the remaining 4 tablespoons of sugar, 1 ½ cups (half) of the flour, mashed potatoes, eggs, butter and salt and mix well by hand until you have a loose and sticky and loose mixture. Add the remaining flour and continue mixing.

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The potatoes are evenly incorporated into the dough and create a spongy texture that is lush and chewy, enhanced by brown sugar and cinnamon in every bite. Moravian sugar cake is a gift from the Moravians, a Slavic group who traveled to America in the 1700s and settled largely in Pennsylvania and North Carolina (hence, Moravian College in.

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Pour the warm topping over the cake, spreading gently with a small spatula to ensure even distribution. Let the dough rise again until doubled in height, about half an hour. Preheat the oven to 365 degrees, and bake the cake for 15-17 minutes, or until it is lightly browned. Check it for bubbles after about 10 minutes in the oven.

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Pennsylvania, Ohio, and North Carolina. Main ingredients. Flour, mashed potatoes, yeast, butter, brown sugar, cinnamon. Moravian sugar cake is a sweet coffee cake that is often made in areas around Moravian Church settlements, particularly in Pennsylvania and North Carolina. It is made with a sweet yeast dough enriched with mashed potatoes.

Moravian Sugar Cake

Instructions. In a small saucepan, bring potato and water to cover by 1 inch to a boil over medium-high heat. Reduce heat, and simmer until tender, 8 to 10 minutes. Drain well, and mash until smooth. Measure 1 tablespoon mashed potato; reserve remaining potato for another use. In a small bowl, stir together yeast and ¼ cup warm water.

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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.

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Transfer the dough to a lightly greased 18" x 13" half sheet pan. Roll it into a rough 12" x 8" rectangle, forming a lip with your fingers all around the edges. Spread the fruit over the crust; it'll make a single layer that covers most of the crust. Sprinkle the Pie Filling Enhancer over the fruit. Cover the cake with plastic wrap, and set it.

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Pour the warm topping over the Moravian Sugar Cake, spreading gently with a small spatula to ensure an even distribution. Let the dough rise again until doubled in height, about half an hour. Preheat the oven to 365 degrees, and bake the cake for 15-17 minutes, or until it is lightly browned. Check it for bubbles after about 10 minutes in the oven.

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In a medium bowl, whisk together the flour, yeast, cinnamon, nutmeg and salt. In a separate large bowl, beat together the butter, evaporated cane juice (or similar) and orange zest with an electric mixer on a medium speed for 2 minutes or until creamy. Add the egg and beat until smooth and aerated. Beat in the vanilla extract.

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Preheat oven to 375. In a small bowl, use a fork, your hands, or a pastry cutter to cut the cold butter into the sugar and cinnamon for the topping until it looks sort of like wet sand. Press shallow dimples in the dough, sprinkle with sugar mixture in an even layer over the cake. Bake 20 minutes or until the topping is bubbly and browned.

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Stir for a minute or so to dissolve the yeast. Add the potatoes, salt, sugar, butter, milk eggs and about half of the flour. Mix on low until you have a smooth batter. Change to the dough hook, and add most of the remaining flour. Mix on low speed until combined, and then knead on medium speed for 5 minutes.

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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.

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Dissolve yeast in warm water. Combine the milk, granulated sugar, salt and butter in a saucepan, heating gently until the sugar dissolves and the butter is melted. Remove saucepan from heat and cool slightly. Stir in dissolved yeast and beaten eggs. transfer mixture to a large bowl and gradually add the flour, stirring constantly.

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Make the dough: Combine the yeast, some sugar, and warm water in a stand mixer bowl, and let sit until foamy. Add the mashed potatoes. Move the bowl to the stand mixer, and add melted butter, egg, salt, remaining sugar, and 1 1/2 cups of the flour. Beat with a dough hook for 1 to 2 minutes.

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Grease 13x9-inch pan. In a large bowl, dissolve yeast from hot roll mix in warm water. Stir in half of flour from hot roll mix and remaining ingredients; beat 2 minutes at medium speed. Stir in remaining flour from hot roll mix; beat well. Cover loolely with plastic wrap and cloth until light and doubled in size, about 45 minutes.