Mock Moravian Sugar Cake Recipes

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.

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.

Steps:

• Step 1. Prepare mashed potatoes. Peel one medium potato, boil until soft. Drain and mash. (Set to the side.for use in the dough).
• Step 2. Prepare the dough. Combine the egg, shortening, salt, milk, potatoes, and sugar in the bowl of a mixer, and mix with the paddle (or whisk attachment if using hand mixer). Mix for about 4 minutes to blend all ingredients. If you are using a standing mixer that has a dough hook attachment, change over to the dough hook and add the bread our and then the cake our. If you do not have a dough hook, just continue with your hand mixer. Mix the yeast with the water and add to the bowl with the other ingredients, and mix until combined.
• At this point, if you are using a dough hook continue mixing on medium speed for about 7 minutes or until the dough is smooth and elastic. If you do not have a dough hook, then turn the dough out onto a lightly floured surface and knead by hand for about 10 minutes until it is smooth and elastic.
• Step 3. Cover and let rise about 1 -1/2 hours until dough has doubled in size.
• Step 4. Grease with shortening a 12 x 18 or 1/2 sheet cake pan with 2-inch sides. Punch dough down and roll out to approximately 12 x 18 rectangle shape on a at surface. Poke holes in the dough with either a docker or a fork, and then t the dough into the bottom of a pan. Fit dough tightly to the sides of the pan, but do not push the dough up the sides of the pan.
• Step 5. Let the dough rest while you combine the butter, sugar and cinnamon in a pan on stove top. Bring it to a boil. Remove from heat. Poke small indentations with your fingers into the dough, making sure not to poke holes all the way through to the pan. Pour the warm butter sugar mixture over the top, spreading gently with a small spatula to ensure an even distribution. Let the dough rise again until doubled in height (approx 30-40 minutes).
• Step 6. Bake in preheated 365 degree oven for 15-17 minutes. Sugar Cake should be lightly browned on the bottom. Note: Check after approx 10 minutes to make sure there is not a air bubble in the dough. If there is a bubble, simply burst the bubble and continue baking Cut into squares and serve warm.
• Total time is approximately 4 hours to produce.

Steps:

• 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.
• Stir down dough; spread in prepared pan.
• Cover; let rise in warm place until light and doubled in size, about 45 minutes.
• Heat oven to 375*.
• Make small pockets in dough by pressing lightly with floured fingertip.
• Sprinkle brown sugar-cinnamin mixture over dough.
• Drizzle with melted margarine; sprinkle with nuts.
• Bake at 375* for 15 to 20 minutes or until golden brown.

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.

Steps:

• 1. Grease a 9x13 baking pan. 2. Unroll 1 can of rolls and pat into a smooth 9x13 layer in the pan. 3. Beat powdered sugar and cream cheese. Spread over roll layer. 4. Unroll 2nd can of rolls and spread over cheese layer, making a smooth layer and sealing side edges. 5. Put dimples into top roll layer with finger, being careful not to break through to the cheese layer. 6. Sprinkle brown sugar and cinnamon on top layer. 7. Pour melted butter over top layer. 8. Bake at 350 degrees for 20-30 minutes. Do not overcook. 9. Let stand 20 minutes before cutting if served warm.