Moravian cooks make it throughout the year but especially at Easter-time when there were many visitors on hand. It is baked in sheets in shallow baking pans.
Allow 1 cake yeast or 1 package dry granular yeast to soak a few minutes in 1/2 cup lukewarm water. To 1-cup hot unseasoned mashed potatoes, add 1 cup granulated sugar, 4 tablespoons soft butter, 1/2 cup shortening, and 1-teaspoon salt.
When lukewarm, add yeast mixture and 1-cup potato water. Set aside and allow to rise in a warm place until spongy. Add 2 beaten eggs and sufficient sifted flour to make a soft dough. Allow to rise until double in bulk.
Punch down on lightly floured board. Spread out evenly in greased flat baking pan. When “light,” make holes with your fingers and fill holes with pieces of butter and brown sugar. Do not stint one bit on either. Dust with cinnamon. Bake in moderate oven, 375 degrees, for 20 minutes or until golden brown. Cut into squares and serve hot or cold.
– From North Carolina and Old Salem Cookery