| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Warm water; (110 deg F) |
| 1/2 | ts | Sugar |
| 2 | pk | Active dry yeast |
| 3/4 | c | Warm water; (110 deg F) |
| 1/2 | c | Sugar |
| 2 | tb | Dry milk |
| 1/4 | c | Instant mashed potatoes; (dry) |
| 1/2 | ts | Salt |
| 1/2 | c | Melted and cooled butter |
| 2 | Eggs | |
| 3 | c | Flour |
| 1 | c | Brown sugar (I prefer light; but dark will do. DH) |
| 1 | ts | Cinammon |
| 1/2 | c | Melted and cooled butter |
INSTRUCTIONS
I grew up in Winston-Salem, NC, originally settled by Moravians in the mid-1700s. As a kid, I thought everyone enjoyed all those Moravian goodies like ginger cookies and sugar cake, especially popular around the Holidays. It wasn't till I was in my late teens that I learned what treasures I had been blithely eating all my life. Here's a recipe for Winkler's Moravian sugar cake. (Winkler's is the name of the bakery in Old Salem, the reconstructed Moravian settlement near downtown Winston-Salem.) The recipe comes from _Cooking in Old Salem_. Obviously, this is an updated version of the recipe (the original Moravians didn't have *instant* mashed potatoes), but it is still tasty. I find this needs to be eaten fairly fresh, but you can seal it in an airtight bag or container to extend its life for a while. It freezes wonderfully. It's delicious with coffee. All in all, it takes about 3 hours to make; most of that time is letting the dough rise. It's so easy, it would be an ideal Holiday project for the young Alice Waters or Paul Bocuse in the family :-) Add yeast to warm water and sugar. Set aside until yeast bubbles. Add next seven ingredients plus one cup of the flour. Beat 2 minutes on medium speed. With a wooden spoon add the two remaining cups of flour. Place the dough in a greased bowl, turn once to grease the top of the dough. Cover and let rise until double - about one hour. Punch dough down and put in greased shallow pan about 17" x 12" x 1". Let rise 30 minutes. Spread evenly in pan and sprinkle evenly with brown sugar and cinammon. Make shallow indentations in the dough with your fingers and dribble with last 1/2 cup of melted and cooled butter. Let rise 30 minutes and bake until golden brown - about 12 to 15 minutes at 375 deg F. Posted to FOODWINE Digest by David Hall <sasdmh@UNX.SAS.COM> on Dec 12, 1997
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”