Description
Moravian Potato Sugar Bread is a traditional sweet bread featuring mashed potato in the dough for a moist, tender crumb, topped with a cinnamon and brown sugar crust. This comforting and slightly sweet bread is perfect for breakfast or an afternoon snack, offering a delightful balance of soft interior and crunchy topping.
Ingredients
Scale
Dough 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
Topping Ingredients
- 1/3 cup Brown Sugar
- 1 1/2 teaspoons Ground Cinnamon
Instructions
- Boil the Potato: Place the potato in 1 cup of water and bring to a boil uncovered. Cook until the potato is soft, about 12 to 15 minutes.
- Prepare Potato and Liquid: Drain the potato, reserve the cooking liquid and let it cool to lukewarm temperature (95-110°F / 35-45°C). Meanwhile, mash the cooked potato thoroughly and set aside.
- Activate Yeast: In a small bowl, combine 2 tablespoons of the cooled reserved liquid with the active dry yeast. Let it sit for 5 minutes until the mixture becomes bubbly.
- Cream Butter and Sugar: In a medium bowl, cream together 6 tablespoons of unsalted butter and the granulated sugar until fluffy. Stir in salt, egg, mashed potato, and the yeast mixture until well combined.
- Make Dough: Add 1/3 cup of the reserved cooking liquid and gradually add the flour, mixing until a soft, moist dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- First Rise: Place the dough into a greased bowl, cover, and let rise at room temperature for about 1.5 hours or until doubled in size.
- Shape Dough: Grease a 9×12-inch baking sheet or jelly roll pan. Return the dough to the floured surface, roll or push it out into a rectangle matching the size of the pan, then transfer the dough to the pan and press it down evenly. Cover and let it rise for another 45 minutes.
- Preheat Oven and Prepare Topping: Preheat your oven to 350°F (180°C). Melt the remaining 2 tablespoons of butter.
- Dimple Dough: Using your fingertips, create deep indentations in the dough spaced about 1 1/2 inches apart to give the bread its characteristic texture.
- Add Topping: Drizzle the melted butter over the dough, then evenly sprinkle the brown sugar and ground cinnamon on top.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the crust turns golden brown and the sugar topping is crunchy.
- Cool and Serve: Remove from the oven and cool in the pan on a wire rack. Slice into pieces and serve.
Notes
- You can substitute russet or Yukon Gold potatoes for best results.
- Ensure the reserved liquid is lukewarm to avoid killing the yeast.
- For a softer crust, brush with additional melted butter after baking.
- This bread is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- The dimple technique helps keep the cinnamon sugar topping from sliding off and adds unique texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Moravian, American
Keywords: Moravian bread, potato bread, sweet bread, cinnamon sugar bread, yeast bread, traditional Moravian recipe
