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Moravian Sugar Cake

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Recipe Summary Moravian Sugar Cake

Many Moravians--a Germanic people from a region in what for most of the twentieth century has been known as Czechoslovakia--settled in Ohio, southern Wisconsin, Minnesota, and Illinois in the last century. The mashed potatoes give this Moravian coffee cake, which is good for breakfast or an afternoon break, a distinctive, moist texture.

Ingredients | Brewdog Brewery Ohio

1 (8 ounce) russet potato, peeled and cubed

2 tablespoons warm water

2 ½ teaspoons active dry yeast

½ cup warm water

3 cups unbleached all-purpose flour, divided

½ cup white sugar

6 tablespoons unsalted butter, melted and cooled

1 large egg

1 ½ teaspoons salt

6 tablespoons cold unsalted butter, cut into small pieces

¾ cup firmly packed light brown sugar

2 teaspoons ground cinnamon

Directions

Place potato in a small saucepan with enough water to cover it by 1 inch; bring to a boil. Reduce heat, cover, and simmer until very tender, 10 to 15 minutes.

Transfer potato to a strainer and let sit until completely drained. Force it through a ricer into a bowl. Stir in 2 tablespoons warm water.

Proof yeast in a small bowl with remaining 1/2 cup warm water until mixture is foamy, about 5 minutes.

Stir yeast mixture, mashed potato, 2 1/2 cups flour, sugar, melted butter, egg, and salt together in a large bowl until well combined.

Turn dough out onto a floured surface and knead, 8 to 10 minutes, adding as much of the remaining 1/2 cup flour as necessary to form a smooth, elastic dough. Transfer the dough to large, buttered bowl, turning to coat with the butter. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.

Punch dough down, then press it evenly in a buttered 9x13-inch baking pan. Cover with a kitchen towel and let rise in a warm place until puffed, 30 to 45 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Make indentations all over the top of the dough with your thumb and scatter the cold butter pieces over top. Stir brown sugar and cinnamon together in a small bowl and sprinkle evenly over the dough.

Bake in the middle of the preheated oven until dark brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the cake cool for 5 minutes and cut it into squares.

The dough may be made one day in advance and kept covered and chilled. Bring the dough to room temperature before continuing with the recipe.

Info | Brewdog Brewery Ohio

prep: 30 mins cook: 35 mins additional: 2 hrs 10 mins total: 3 hrs 15 mins Servings: 16 Yield: 1 9x13-inch cake

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