This recipe has been passed through many generations. It makes a large cookie sheet of light and buttery treats. The recipe has been adapted for use with the dough cycle on a bread machine. Then it's baked in the oven after rising. Try it once and you'll
INGREDIENTS (for 1 servings):
- 1 pound potatoes, peeled and chopped
- 2 cups water
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/2 teaspoon ground mace
- 1/2 cup butter
- 1 egg
- 3 1/4 cups all-purpose flour
- 2 tablespoons active dry yeast
- 3/4 pound dark brown sugar
- 4 tablespoons ground cinnamon
- 3/4 cup butter, diced
- 1 teaspoon evaporated milk
Place potatoes and water in a medium saucepan. Bring to a boil. Boil until the potatoes are tender. Drain, reserving 1/2 cup water, and mash.
Place mashed potatoes, reserved water, salt, sugar, mace, butter, egg, flour and yeast in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
Spread dough on an 11x13 inch baking sheet. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Poke several medium holes in the dough and fill with brown sugar and butter. Sprinkle the dough with cinnamon and evaporated milk.
Bake in the preheated oven 20 to 25 minutes.