Moravian Sugar Cake (Authentic) - cooking recipe

Ingredients

1 (1 tablespoon) package dry yeast, dissolved in
1/2 cup lukewarm water
1/2 cup sugar
2 eggs
1 1/2 teaspoons salt
2/3 cup shortening
1 cup hot mashed potatoes (if using instant, use water for liquid & do not add salt)
1 cup scalded milk, cooled to warm
6 -7 cups flour
1/2 cup melted butter
Topping
1/2 cup flour
1 lb light brown sugar
4 tablespoons butter
1 dash cinnamon

Preparation

To proof yeast, add a pinch of sugar to the yeast in lukewarm water (hot water will kill the yeast action). If it foams, it is good.
In large mixing bowl, cream eggs, salt, sugar & shortening till smooth.
Gradually add warm milk & mashed potatoes, stirring a bit. Then add yeast, mixing well. Add flour, a cup at a time, until dough is stiff enough to turn out on a floured board.
Knead dough until soft & spongy (about 10-15 minutes by hand, or if done in a food processor, mix until it forms a ball). Place in large greased bowl in a draft free, warm place & cover with a damp towel. Let dough double in size (approx. 2-3 hours).
Punch down and divide dough.
Place in greased pie pans or large cookie sheets, cover & let double in size again (approx. 1 1/2 hrs.).
Spread melted butter on top of cakes, punching holes in dough about 1 inch apart with fingers. Be careful not to punch down to bottom of pan but only half way down. Mix the topping thoroughly & pour into holes in the dough.
Sprinkle remaining crumbs over top & sprinkle with cinnamon.
Bake in pre-heated oven at 350 for 20 minutes or until golden & fully baked on the bottom. Serve warm.