Moravian Sugar Cake

Ingredients

• 3/4 cup milk, heated to 110 degrees
• 1 1/2 teaspoons rapid-rise or instant yeast
• 1/3 cup granulated sugar
• 1/4 cup instant potato flakes
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, softened, plus 8 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled (for topping)
• 1 large egg
• 2 cups all-purpose flour
• 1 2/3 cups packed light brown sugar
• 1 tablespoon ground cinnamon

Directions

1. Adjust oven rack to middle position and heat oven to 200 degrees. Maintain temperature for 10 minutes, then turn off oven. Grease a medium bowl and a 13x9 inch Pyrex baking pan.
2. Stir milk and yeast together until yeast is dissolved. In the bowl of a standing mixer fitted with the paddle attachment, mix yeast mixture, granulated sugar, potato flakes, salt, softened butter, egg, and flour on medium speed until smooth and shiny, about 2 minutes.
3. Transfer dough to prepared bowl, cover with plastic, and place in warm oven. Let rise until doubled in size, about 30 minutes.
4. Press dough into prepared pan, covering the bottom. Cover pan and place in warm oven. Let rise until doubled in size, about 30 minutes.
5. Meanwhile, combine chilled butter, brown sugar, and cinnamon (a food processor works well for this) until pea-size pieces form.
6. Remove pan from oven and heat oven to 375 degrees. Sprinkle with brown sugar mixture. Once oven is fully heated, bake until topping is bubbling and deep brown, 18-22 minutes. Let cool 30 minutes. Serve.