#Donut county make chef secret recipe how to

#Donut county make chef secret recipe how to

German), so my mom and grandmothers (all from Puerto Rico) did not make it, or really know who to ask how to make it. I am not Moravian (who are almost all ethnically PA Dutch i.e. It makes the bottom crunchy/caramely and the top becomes soft and almost gooey in contrast. Then flip the cake over and cook the top for one minute. When it’s fairly hot, place the sugar cake, bottom down, and cook until it just begins to sizzle. Instead, you place a fair amount of butter in a frying pan, and heat it to melt. You do NOT warm it in the oven (she was horrified at the thought). The woman in Winkler’s who sold me the sugar cake (and who was kind enough not to treat me as a traitor for having had Dewey’s version) told me the way to properly warm up a sugar cake. It’s almost boozy in flavor, and it is far more tender. It has a depth of yeasty fermentation that is utterly missing in Dewey’s. Dewey’s is like any ordinary sugary pastry you’d get from a supermarket. I know because I ate some of Dewey’s on Christmas morning, and just now had a piece of Moravian sugar cake from Winkler’s Bakery in Old Salem, where I visited yesterday, and where sugar cake was born. I love it and highly recommend it:ĭewey’s Bakery in Greensboro, N.C., (your link) makes a sugar cake, but it isn’t the real thing. I strongly encourage you to purchase a kitchen scale and learn to use it.

My husband will probably eat half of the other when he gets home from work, leaving half for me for breakfast tomorrow! Reader Kristen A Note About Measurementsįor convenience, consistency, and accuracy, almost all my recipes are written by weight, either in ounces and/or grams, even the liquids. My kids and I are making quick work of one pan. Thank you for a fun story and a delicious recipe. So I told him I’d find a recipe and make one. I didn’t want to stand in line at the bakery with my unruly group of fourth graders. I know this is a very old post, but I have to tell you how much I enjoyed your post and the sugar cake I made today! I went on a field trip to Old Salem with my son’s class last week and was scolded (lovingly, of course) by my husband for returning without a sugar cake. I can tell you this the best yeast-raised coffee cake in all the land until I’m blue in the face, but it means more when a reader has made and loved the recipe. Here’s a slice reheated in a frying pan with butter.

I really recommend using a stand mixer for this step.

salt: tempers the sweetness a bit and brings out the butter flavor in the topping.

If you do use it, grate whole nutmeg rather than using ground nutmeg. And if you use brown sugar, you can use either dark or light

brown sugar: you can use all granulated sugar rather than a mix of white and brown sugar.

melted butter: makes for a gooey topping.You will end up with a chewier final result and may need a touch of additional liquidĪnd here’s what you need for the topping: all-purpose flour: no need to use bread flour here, although you could if you want to.Adds some additional protein, emulsifiers, and liquid to the dough melted butter: enriches and tenderizes the dough.If using fine salt or table salt, you can decrease the amount to 1 teaspoon mashed potato: no butter or salt, just plain mashed potato.If using active dry, dissolve and proof it in the potato water first If using instant, you can add it with the rest of the ingredients. Yeast loves potato water because it’s starchy water: I usually use the water I cook the potato in.How to Make Moravian Sugar Cake Ingredients Bake on a half sheet pan for thinner cakes or in a 9″x13″ pan for a thicker cake.