Dessert

Moravian Potato Sugar Bread Recipe

Name: Moravian Potato Sugar Bread Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: Moravian
Ingredients: 1 Potato; 1 cup Water; 1 1/2 teaspoons Active Dry Yeast; 8 tablespoons Unsalted Butter (divided: 6 tbsp for dough, 2 tbsp for topping); 1/2 cup Granulated Sugar; 1/2 teaspoon Salt; 1 Egg; 2 1/2 cups Unbleached All-Purpose Flour; 1/3 cup Brown Sugar; 1 1/2 teaspoons Ground Cinnamon

ByCleo Brixton December 12, 2025December 12, 2025

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Introduction

Moravian Potato Sugar Bread is a soft, sweet bread with a unique cinnamon-sugar topping that creates a delightful crunchy crust. Its subtle potato flavor and tender crumb make it a comforting treat, perfect for breakfast or an afternoon snack.

A close-up image of a rectangular cake with a golden-brown crumb topping, cut into square pieces, one piece missing from the corner. The cake has a light yellow, soft-looking inner layer with a slightly darker, raised edge crust. Crumb topping is coarse and unevenly browned with small spots of dark fruit filling peeking through. The cake rests in a metal baking tray on a wooden surface, while a single square slice is placed on a round white plate with thin black charcoal-like streaks and floral designs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Potato
1 cup Water
1 1/2 teaspoon Active Dry Yeast
8 tablespoons Unsalted Butter
1/2 cup Granulated Sugar
1/2 teaspoon Salt
1 Egg
2 1/2 cups Unbleached All-Purpose Flour
1/3 cup Brown Sugar
1 1/2 teaspoons Ground Cinnamon

Instructions

Step 1: Boil the potato in 1 cup of water uncovered until soft, about 12 to 15 minutes.
Step 2: Drain the potato, reserving the cooking liquid. Let the liquid cool to 95-110°F (35-45°C) until lukewarm. Mash the potato and set aside.
Step 3: In a small bowl, combine 2 tablespoons of the cooled liquid with the active dry yeast. Let it sit for 5 minutes until bubbly.
Step 4: In a medium bowl, cream 6 tablespoons of butter with the granulated sugar until fluffy. Add salt and egg, then stir in the mashed potato and yeast mixture.
Step 5: Add 1/3 cup of the reserved liquid. Gradually mix in the flour to form a dough. Turn it out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Step 6: Place the dough in a greased bowl, cover, and let it rise at room temperature until doubled, about 1 1/2 hours.
Step 7: Grease a 9×12-inch baking sheet or jelly roll pan. Roll or press the dough into a rectangle that fits the pan. Place it in the pan, push to fill, cover, and let rise for 45 minutes.
Step 8: Preheat the oven to 350°F (180°C). Melt the remaining 2 tablespoons of butter.
Step 9: Dimple the dough by making deep indentations with your fingertips about 1 1/2 inches apart.
Step 10: Drizzle melted butter over the dough. Sprinkle with brown sugar and ground cinnamon evenly on top.
Step 11: Bake until the crust is golden brown and the sugar topping is crunchy, about 20 to 25 minutes. Cool in the pan on a wire rack, then cut into squares to serve.

Tips & Variations

Use warm water to help activate the yeast more quickly for a better rise.
For a richer flavor, substitute some of the all-purpose flour with whole wheat flour.
Add a teaspoon of vanilla extract to the dough for extra aroma.
Try sprinkling chopped nuts, like pecans or walnuts, over the cinnamon-sugar topping for added texture.

Storage

Store the bread in an airtight container at room temperature for up to 3 days to maintain freshness. To keep longer, wrap tightly and freeze for up to 1 month. Reheat slices in a toaster or warm oven to restore softness and crisp the topping.