Moravian Sugar Cake (Authentic)

• 1 (1 tablespoon) package dry yeast, dissolved in
• 1/2 cup lukewarm water
• 1/2 cup sugar
• 2 eggs
• 1 1/2 teaspoons salt
• 2/3 cup shortening
• 1 cup hot mashed potatoes (if using instant, use water for liquid & do not add salt)
• 1 cup scalded milk, cooled to warm
• 6 -7 cups flour
• 1/2 cup melted butter
• Topping
• 1/2 cup flour
• 1 lb light brown sugar
• 4 tablespoons butter
• 1 dash cinnamon

1. 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.
2. In large mixing bowl, cream eggs, salt, sugar & shortening till smooth.
3. 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.
4. 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).
5. Punch down and divide dough.
6. Place in greased pie pans or large cookie sheets, cover & let double in size again (approx. 1 1/2 hrs.).
7. 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.
8. Sprinkle remaining crumbs over top & sprinkle with cinnamon.
9. Bake in pre-heated oven at 350 for 20 minutes or until golden & fully baked on the bottom. Serve warm.

yeast, water, sugar, eggs, salt, shortening, hot mashed potatoes, milk, flour, butter, topping, flour, light brown sugar, butter, cinnamon

Taken from www.food.com/recipe/moravian-sugar-cake-authentic-158963 (may not work)