Moravian cooks traditionally make this delicious yeast cake throughout the year, but it is especially popular at Easter time when families gather and welcome guests. Baked in shallow sheets, this classic recipe is famous for its distinct, sweet pockets of melted butter and brown sugar.
This recipe is passed down from the rich culinary traditions of North Carolina and Old Salem cookery.
The Ingredients & Sponge Prerequisite
Before you begin mixing your dough, you will need to prepare a quick yeast sponge.
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Yeast: 1 cake yeast (or 1 package dry granular yeast)
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Water: 1/2 cup lukewarm water (for proofing) + 1 cup warm potato water
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Potatoes: 1 cup hot, unseasoned mashed potatoes
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Fats: 4 tablespoons soft butter + 1/2 cup shortening
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Sugar & Spice: 1 cup granulated sugar (for dough) + brown sugar, extra butter, and ground cinnamon (for the topping)
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Base: 1 teaspoon salt + 2 beaten eggs + sifted all-purpose flour
Step-by-Step Baking Instructions
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Proof the Yeast: Allow 1 cake yeast or 1 package of dry granular yeast to soak for a few minutes in 1/2 cup of lukewarm water until it becomes slightly bubbly.
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Mix the Potato Base: In a large bowl, combine 1 cup of hot unseasoned mashed potatoes, 1 cup of granulated sugar, 4 tablespoons of soft butter, 1/2 cup of shortening, and 1 teaspoon of salt. Stir well until the fats dissolve.
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Let the Sponge Rise: Once the potato mixture has cooled to lukewarm, stir in the yeast mixture and 1 cup of reserved potato water. Set the bowl aside in a warm, draft-free place and allow it to rise until it becomes light and spongy.
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Form the Soft Dough: Mix 2 well-beaten eggs into your spongy mixture. Gradually add sufficient sifted flour to form a cohesive, soft dough. Cover and allow the dough to rise in a warm spot until it has doubled in bulk.
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Shape and Rest: Punch down the risen dough on a lightly floured board. Press and spread the dough out evenly into a greased, flat sheet-baking pan. Let it rest a final time until it is “light” and slightly puffy.
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Create the Sugar Pockets: Using your fingers, press deep holes directly into the top of the dough. Generously fill each of these pockets with pieces of real butter and brown sugar. Do not stint one bit on either! Finally, dust the entire top with ground cinnamon.
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Bake to Golden Perfection: Bake in a moderate oven preheated to 375°F (190°C) for 20 minutes, or until the top is a deep golden brown and bubbling.
Remove from the oven, cut into generous squares, and serve warm or at room temperature.
