Tuesday, December 14, 2010

Sweet Something

So, I really wanted the Moravian's super secret recipe for sugar cake so I hustled back to Old Salem today. First, I looked up and down Main Street to make sure no one was looking and then I spied in the window at Winkler's Bakery and I think I got it. I really think I got it.

Moravian Sugar Cake
2 (1/4 ounce) packages active dry yeast
1/2 teaspoon sugar
1/2 cup water (110 F)
3/4 cup water
1/2 cup sugar
2 tablespoons non-fat powdered milk
1/4 cup instant mashed potatoes
1/2 teaspoon salt
1/2 cup melted cooled butter
2 eggs
3 cups flour

For Topping:
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup melted cooled butter

Prep Time: 3 hrs Total Time: 3 1/4 hrs

1. Sprinkle yeast and 1/2 teaspoon sugar into the 1/2 cup of warm water.
2. Set aside until yeast bubbles, and mixture is foamy.
3. Add the next 7 ingredients, and about 1 cup of flour.
4. Beat with a wooden spoon.
5. Add remaining flour or a little more if needed, until bread dough consistency.
6. Place in a greased bowl and turn it to coat.
7. Dot dough with butter, and let it rise until double in size, about 1 hour.
8. Then, punch dough down, and place in a greased shallow baking pan (about 17 x 12 inches) Let rise 30 minutes, then sprinkle with brown sugar and cinnamon.

Note: I heard a newcomer in the kitchen say, "The 3 cups flour became about 7 to make it a workable dough. Must be an error in the recipe" But one of the old gals, an experienced sugar cake baker, explained there is no mistake in the recipe; this is a cake with a soft dough, not a bread. The term "workable" does not apply here; the soft dough will rise right in the pan. This is not a bread where you are continually kneading it into something that must be shaped. Simply pat it into the pan and let it rise in the pan it should have been fine.

9. Now the fun begins.
10. As if you're playing the piano, punch your fingers into the dough making indentations.
11. Pour on remaining 1/2 cup of butter, and let dough rise another 30 minutes.
12. Bake in a preheated 375ºF for 12 to 15 minutes until golden brown.
13. Serve warm or at room temperature.

Then it was back to our dear friend Katherine Smith Reynold's house where Rufus and I played on the lawn for awhile before going inside for nice warm baths.