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Fresh Potato-Fruit Coffee Cake

birtle's picture
Ingredients
  Dry yeast 1 Tablespoon
  Scalded milk 1 Cup (16 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Mashed potatoes 1 Cup (16 tbs)
  Sugar 140 Gram
  Salt 2 Teaspoon
  Eggs 2 Large, lightly beaten
  Flour 2 Cup (32 tbs), sifted
  Melted butter 6 Tablespoon
  Mixed glazed fruits 1 Cup (16 tbs), diced
  Ground cinnamon 3⁄4 Teaspoon
  Egg white 1 Large
Directions

GETTING READY
1) Preheat oven to 350° F.
2) Take 1/2 cup warm water and dissolve yeast in it.
3) Grease and flour 2 8-inch ring molds.

MAKING
4) Take a large bowl and combine in it shortening, milk, 1/3 cup sugar, salt and potatoes in it. Cool the mixture to lukewarm.
5) Add eggs and yeast. Blend well.
6) Add 1 1/2 cup flour and mix well.
7) Cover and let rise in a warm place for about 1 hour or until bubbly.
8) Stir I enough remaining flour to make stiff dough. Use only as much flour as required.
9) Turn onto a lightly floured board and knead until elastic and smooth.
10) Place in a lightly greased bowl and turn upside the greased surface.
11) Cover and refrigerate overnight.
12) Roll out dough on a lightly floured board to 1 inch thickness.
13) Cut using a 2 inch biscuit cutter.
14) Dip each round in melted butter and then into the glaceed fruits.
15) Combine cinnamon and 3/4 cup sugar. Dip the rounds in prepared mixture.
16) Stand the rounds up in the prepared pans.
17) Sprinkle with any remaining fruit.
18) Take a bowl and beat egg white until frothy dn foamy. Brush on the cakes.
19) Let rise in a warm place for about 1 hour or until double in bulk.
20) Bake in the oven for about 35 minutes.

SERVING
21) Serve warm at snack time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Potato
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes
Servings: 
10

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