Moravian Sugar Coffee Cake Food

MORAVIAN SUGAR CAKE (AUTHENTIC)

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.

MORAVIAN SUGAR CAKE

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment, pour in the warm water and yeast. 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. Test the dough by pulling some up with your fingers. It should be very sticky and stretchy and almost-but-not-quite flow-y. If the dough doesn't have enough body, knead in the rest of the flour. Keep in mind that wetter is better than drier when it comes to yeast dough.
• Once you are happy with your dough, remove the bowl from the mixer and smooth the top of the dough with a pan-sprayed hand or spatula.
• Cover and let rise in a warm-ish place for about 1 1/2-2 hours, until doubled in size.
• Spray 2 jelly roll pans with pan spray (I made one batch with parchment-lined trays and one without. The parchment isn't necessary for this, so you can skip it if you want.
• Divide the dough in half (I weigh mine) and plop half on each of the prepared sheets. Spray your hands and the top of the dough with pan spray to keep it from sticking, and start stretching/patting/pulling the dough to fit each pan. Alternate between pans to give the dough a chance to relax and make it easier to stretch.
• Once the dough is shaped, spray it again with a little pan spray and cover with a lint-free towel or plastic wrap and let rise until puffy, about an hour.
• Set your oven racks for the bottom third and top thirds of your oven. Preheat oven to 400F (204C).
• Whisk the sugars, cinnamon, nutmeg (if using), and salt together very well.
• Once the dough is puffy, dimple the dough all over with your fingers. You don't have to be gentle--it's okay if you break holes all the way through the dough, even. Just dimple it all over very, very well.
• Liberally brush 3-4 ounces of melted butter over each cake. The butter should pool in the little dimples.
• Sprinkle half the sugar mixture evenly over each cake. Be generous--you pretty much don't want to see any dough showing through the sugar.
• Place the cakes on the racks and bake for 7 minutes.
• Switch the cakes on the racks and bake for 7 more minutes.*
• Remove to racks to cool for a few minutes.
• With a large spatula and maybe some help, slide the cakes out onto cooling racks so the bottoms don't get soggy. Slice however you think appropriate.
• Serve warm.
• Store at room temperature. If you're not going to eat all of this the same day, wrap the cakes well and freeze them.

MORAVIAN SUGAR COFFEE CAKE

Steps:

• Place potatoes and water in a medium saucepan. Bring to a boil. Boil until the potatoes are tender. Drain, reserving 1/2 cup water, and mash. Let cool to room temperature.
• Place mashed potatoes, reserved water, salt, sugar, mace, 1/2 cup butter, egg, flour and yeast in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• Pat dough onto a greased 11x13 inch baking sheet. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Combine the dark brown sugar, cinnamon, and chilled butter in a food processor and pulse until butter is the size of coarse crumbs.
• Poke several medium holes in the dough and fill with brown sugar and butter. Sprinkle the dough with a few drops of evaporated milk.
• Bake in the preheated oven until the cake's edges are golden brown, 20 to 25 minutes.

MOCK MORAVIAN SUGAR CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x17-inch jelly roll pan.
• Mix baking mix, potato flakes, sugar, and milk powder together in a bowl. Add beer, eggs, and oil. Mix well and pour into the prepared pan.
• Melt brown sugar, margarine, and cinnamon together in a saucepan over low heat until sugar dissolves. Pour half of the mixture over the cake batter.
• Bake in the preheated oven for 15 minutes. Turn oven temperature to 250 degrees F (120 degrees C). Pour remaining brown sugar mixture over cake, covering the entire surface. Return to the oven and bake until a toothpick inserted into the center comes out clean, about 10 minutes more.

BREAD MACHINE MORAVIAN SUGAR CAKE

Steps:

• Place dough ingredients in bread pan, select Dough setting and press Start.
• When dough has risen long enough, the machine will beep.
• Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop.
• Grease a 15x10x1 inch jelly-roll pan or 16x12x1 inch baking pan.
• Place dough in pan; gently stretching it, press it evenly into pan.
• Cover and let rise in warm oven 30 to 45 minues until doubled.
• In small bowl, combine brown sugar and cinnamon for the topping.
• With 2 fingers, poke deep holes all over the dough.
• Sprinkle sugar mixture evenly over dough.
• Drizzle melted butter on top.
• Preheat oven to 350 degrees.
• Bake for 20 to 25 minutes until golden brown.
• Remove from oven, place on serving plate.
• Serve warm without icing or allow coffee cake to cool sightly and combine the confectioners' sugar and milk for the icing and drizzle on top of cooled coffee cake.

EASY MORAVIAN CAKE

Steps:

• In a large bowl, combine flour, baking powder and shortening, and mix until crumbly. Add sugar, eggs, and milk; mix thoroughly.
• Divide batter into two 8 inch round or square greased baking pans. Dot the top with 1/2 cup butter broken into pieces the size of lima beans. Sprinkle top with 1/4 cup brown sugar for each cake, sprinkle cinnamon on top.
• Bake at 375 degrees F (190 degrees C) for about 30 minutes.

MORAVIAN SUGAR CAKE

Steps:

• Make the dough:
• In a small saucepan combine the potato, peeled and cut into 1-inch pieces, with enough water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. Drain the potato well, force it through a ricer into a bowl, and stir in 2 tablespoons of the water. In a small bowl proof the yeast in the remaining 1/2 cup water for 5 minutes, or until the mixture is foamy. In a large bowl stir together well the yeast mixture, the mashed potato, the sugar, the butter, the egg, and the salt, add 2 1/2 cups of the flour, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it for 8 to 10 minutes, adding as much of the remaining 1/2 cup flour as is necessary to form a smooth and elastic dough. Transfer the dough to a buttered large bowl, turning it to coat it with the butter, let it rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk, and punch it down. The dough may be made 1 day in advance and kept covered and chilled. Bring the dough to room temperature before continuing with the recipe.
• Preheat the oven to 400°F. Press the dough evenly in a buttered 13- by 9-inch baking pan and let it rise, covered with a kitchen towel, in a warm place for 30 to 45 minutes, or until it is puffed. Make indentations all over the top of the dough with your thumb and scatter the butter over the dough. In a small bowl stir together the brown sugar and the cinnamon and sprinkle the mixture evenly over the dough. Bake the cake in the middle of the oven for 20 to 25 minutes, or until it is dark brown and cooked through. Let the cake cool for 5 minutes and cut it into squares.

MORAVIAN SUGAR CAKE

Steps:

• Mash potatoes thoroughly in large Tupperware fix and mix bowl (a very large mixing bowl).
• Do not season.
• Stir sugar into hot potatoes.
• Dissolve yeast into potato water. Water should be between 105-115 degrees. I cool mine with ice cubes when necessary. If the water is too hot, it will kill the yeast.
• Melt shortening in microwave and add to potato mixture.
• Then add all the remaining ingredients, salt, eggs, yeast, and flour. Just stir until flour is mixed in, Do not over-stir.
• Cover bowl with a towel and let rise in a warm place until double in size. I just wait until it reaches the top of my large mixing bowl.
• After dough is raised, divide it into 6 greased and floured 9 inch square or 9 inch round pans. Allow dough to rise again until double (about an hour or so).
• Mix the brown sugar and cinnamon in a bowl.
• Sprinkle tops of cake liberally with brown sugar and cinnamon. Use your finger and poke holes into dough (but don't push so deep that you poke all the way through the dough) and fill these holes with melted oleo (I usually melt one stick to do this).
• Bake three cakes at a time at 350 degrees for 20 minutes or until dough is done.

WINKLERS MORAVIAN SUGAR CAKE

Steps:

• Sprinkle yeast and 1/2 teaspoon sugar into the 1/2 cup of warm water.
• Set aside until yeast bubbles, and mixture is foamy.
• Add the next 7 ingredients, and about 1 cup of flour. (note: The instant mashed potatoes are used as dry flakes the way they come from the package).
• Beat with a wooden spoon.
• Add remaining flour or a little more if needed, until bread dough consistency.
• Place in a greased bowl and turn it to coat.
• Dot dough with butter, and let it rise until double in size, about 1 hour.
• Then, punch dough down, and place in a greased shallow baking pan (about 17 x 12 inches) Let rise 30 minutes, then sprinkle with brown sugar and cinnamon. Note: one reviewer commented "The 3 cups flour became about 7 to make it a workable dough. Must be an error in the recipe" There is no mistake in the recipe; this is a cake with a soft dough, not a bread. The term "workable" does not apply here; the soft dough will rise right in the pan. This is not a bread where you are continually kneading it into something that must be shaped. Had the reviewer simply patted it into the pan and let it rise in the pan it should have been fine. The mistake was adding all that extra flour and treating it like a bread.
• Now the fun begins.
• As if you're playing the piano, punch your fingers into the dough making indentations.
• Pour on remaining 1/2 cup of butter, and let dough rise another 30 minutes.
• Bake in a preheated 375ºF for 12 to 15 minutes until golden brown.
• Serve warm or at room temperature.