Moravian Sugar Cake
Ingredients: Russet potato, Active dry yeast, Lukewarm water, Sugar, Whole milk · 120 min cook time · 400kcal · ~₩6,050
Ingredients
1개 Russet potato, 1봉지 Active dry yeast, 0.5컵 Lukewarm water, 1큰술 Sugar, 0.5컵 Whole milk, 0.5컵 Butter, 2.5컵 Flour, 1작은술 Salt, 1개 Egg, 1컵 Brown sugar, 1작은술 Cinnamon
Instructions
1. Peel and cut the russet potato into small pieces to speed up boiling.
2. Boil the potato pieces in unsalted water for about 20 minutes until soft.
3. Grease the bowl for proofing and the baking pan with butter, ensuring corners are well-greased to prevent sugar from sticking.
4. Strain the boiled potatoes and return them to the pot. Mash them thoroughly to remove any lumps.
5. Measure 1 cup of mashed potato and transfer it to a separate bowl. Add room temperature whole milk and whisk until very smooth, ensuring no lumps remain and the mixture is not hot to the touch.
6. In the stand mixer bowl, combine lukewarm water, active dry yeast, and 1 tablespoon of sugar. Stir to activate the yeast until foamy.
7. Melt butter in the microwave until mostly liquid with a few solids remaining, then stir to temper it.
8. Add flour, remaining sugar, salt, mashed potatoes with milk, melted butter, and an egg to the stand mixer bowl. Mix by hand first to incorporate ingredients, then use the dough hook on the stand mixer until the dough is smooth and slightly loose.
9. Transfer the dough to the buttered proofing bowl, form it into an even layer, and cover tightly with plastic wrap. Let it rest for 30 minutes until slightly puffier.
10. Uncover the dough, transfer it to the prepared baking pan, and spread it evenly. Lightly dampen your hands with water to prevent sticking.
11. Cover the pan lightly with plastic wrap and let it rest for 15 to 20 minutes to relax the gluten.
12. While the dough rests, prepare the topping by combining brown sugar, cinnamon, and a pinch of salt. Mix well.
13. Remove the plastic wrap from the dough. Using lightly dampened fingers, create about 25 dimples in the dough, pressing all the way to the bottom of the pan and swirling your fingers to create deep divots.
14. Sprinkle the brown sugar topping generously over the dimpled dough, ensuring it fills the divots. Lightly pat down the topping.
15. Drizzle melted butter over the topping, trying to cover as many dry spots as possible.
16. Bake the cake in a preheated oven at 350°F (175°C) for 32 minutes, or until golden brown and cooked through.
17. Once baked, let the cake cool slightly. Run a knife around the edges of the pan and carefully turn the cake out onto a cutting board. Slice and serve.
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