Thursday, November 29, 2012

Clap Your Hands For Carbs



























If you managed to avoid overdosing on carbs at Thanksgiving give yourself a big, well-deserved pat on the back.
And then if you're anything like me you may as well go ahead and slap your face for what you're going to do in December. After all, it's the traditional month of sugar.

And I say let's do it up right.

First, these pictures aren't very good so I'll just apologize now. I made these cakes right before Thanksgiving and I was in the midst of a baking marathon and was totally distracted from taking pictures.
I've probably mentioned before my struggle in doing multiple things at once.

Unless drinking TAB counts as a thing- then I can multitask like nobody's business.

So just use your imagination - it's cinnamon roll-ish, with a lovely yeasty texture.

And you need one.


Moravian Sugar Cake has been traditionally served in Moravian households as a breakfast bread at Easter and Christmas. I think though you'll find that you don't need a holiday as an excuse to enjoy this comforting treat.

Follow the directions carefully and whatever you do don't be tempted to add any additional flour. The dough (batter) will be very sticky (almost gooey) but that's how it should be,

Let's hear it for gooey.








Moravian Sugar Cake

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

Sprinkle yeast and 1/2 teaspoon sugar into the 1/2 cup of warm water then set aside until yeast bubbles, and mixture is foamy.

Add the next 7 ingredients, and about 1 cup of flour and beat with a wooden spoon.

Add remaining flour or a little more if needed, until sticky bread dough consistency.

Place in a greased bowl and turn it to coat.

Dot dough with butter, and let it rise until double in size, about 1 hour.

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.

Punch your fingers into the dough making indentations.
Pour on remaining 1/2 cup of butter, and let dough rise another 30 minutes.
Bake in a preheated 375ºF for 12 to 15 minutes until golden brown.
Serve warm or at room temperature.




***

Here's what it will look like before baking


I think you and your family will love this!

Let me know what you think!

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