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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegan Moravian Sugar Cake   
    Categories: Breakfast, Coffeecakes   
         Yield: 12 Servings   
       
     2 1/2 c  All-purpose flour (300 g)   
       2/3 c  Potatoes (140 g); boiled,   
              -mashed until smooth   
       2/3 c  Vegan milk (160 ml); warm   
              - (about 100?F / 38?C)   
       1/3 c  Granulated sugar (65 g)   
         5 tb Vegan butter (70 g); melted   
         2 ts Active dry yeast (7 g)   
       1/4 ts Kosher salt (1.5 g)   
         6 tb Vegan butter (85 g);   
              - melted & cooled   
       3/4 c  Light brown sugar (150 g)   
     1 1/2 ts Ground cinnamon (4.5 g)   
       
     Preparation time: 25 minutes   
     Cooking time: 25 minutes   
        
     This vegan Moravian sugar cake recipe is made with a soft yeasted   
     potato dough and buttery cinnamon sugar topping. Perfect for brunch!   
        
     Potatoes:   
        
     Peel and cut 1 medium potato (about 200 g) into chunks.   
        
     Place in a pot, cover with cold water, and add a pinch of salt.   
        
     Bring to a boil, then reduce to a simmer and cook 12 to 15 minutes,   
     until very tender.   
        
     Drain well, return the potatoes to the pot for 1 minute to evaporate   
     excess moisture.   
        
     Mash until completely smooth and let cool until just warm.   
        
     Dough:   
        
     In a small bowl, combine warm vegan milk, granulated sugar, and yeast.   
        
     Let stand 10 minutes, until foamy.   
        
     In a large bowl, mix together: mashed potatoes, melted vegan butter,   
     and salt.   
        
     Add the activated yeast mixture and stir.   
        
     Add flour and knead the dough 5 to 7 minutes, until smooth and   
     elastic.   
        
     Shape into a ball and place in a greased bowl.   
        
     Cover and let rise in a warm place for 1 hour, or until doubled.   
        
     Shape:   
        
     Preheat oven to 350?F (175?C).   
        
     Grease a 9x9" (23x23 cm) pan with vegan butter.   
        
     Punch down the dough and press it evenly into the pan.   
        
     Cover loosely and let rest 20 minutes.   
        
     Make the Traditional "Crater" Topping::   
        
     With buttered fingers, press deep dimples all over the dough--almost   
     to the bottom, but without tearing it.   
        
     Mix the brown sugar and cinnamon, then sprinkle evenly over the top.   
        
     Pour the melted butter over the surface.   
        
     You can poke again to create more swirling patterns.   
        
     Bake:   
        
     Bake 25 to 30 minutes until golden, bubbling at the edges, and crisp   
     on top.   
        
     Cool slightly before slicing.   
        
     Serve warm or at room temperature.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
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