CAKE
2 c water 1 package active dry yeast
1 medium-sized boiling potato, ¼ tsp plus ½ c sugar
peeled and quartered 5 c unsifted flour
¼ tsp saffron threads, ½ tsp salt
pulverized with a mortar and ½ c lukewarm milk (110° to 115°)
pestle or with the back of a spoon 2 eggs
in a small bowl, or ¼ tsp ground 4 T butter, cut into ¼-inch bits
saffron and softened, plus 3 T butter,
softened
----------------------
Bring the water to a boil over high heat in a small heavy saucepan. Add
the potato and boil briskly, uncovered, until it can easily be pierced with
a skewer or fork. Drain the potato quarters in a sieve set over a bowl, pat
them dry with paper towels, and return the pieces to the pan. Mash the
potato to a smooth purée with the back of a fork and cover the pan to keep
the purée warm.Pour ¾ cup of the hot potato water into a measuring cup, stir in the saffron and set aside to steep for 10 or 15 minutes. Pour ¼ cup of the remaining potato water into a shallow bowl and, when it has cooled to lukewarm, add the yeast and ¼ tsp of the sugar. (Discard the rest of the potato water.) Let the yeast mixture stand for 2 or 3 minutes, then stir well. Set the bowl in a warm, draft-free place (such as an unlighted oven) for about 5 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.
Combine 4 cups of the flour, the remaining ½ cup of sugar and the salt in a deep mixing bowl, and make a well in the center. Add the potato purée, the teast, the saffron water, the milk, eggs and 4 tablespoons of butter bits. With a large wooden spoon, gradually incorporate the dry ingredients into the liquid ones and beat until the dough is smooth and can be gathered into a compact ball.
Place the ball on a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. As you knead, sprinkle flour over the ball by the tablespoonful, adding up to 1 cup more flour if necessary to make a firm dough. Continue to knead for about 10 minutes, or until the dough is smooth, shiny and elastic.
With a pastry brush, spread 1 tablespoon of the softened butter evenly over the inside of a large bowl. Set the ball of dough in the bowl and turn it about to butter its entire surface. Drape the bowl loosely with a kitchen towel and put it in the draft-free place for 1½ hours, or until the dough doubles in volume.
Brush the bottoms and sides of two 9-inch layer cake pans with the remaining 2 tablespoons of softened butter. Punch the dough down with a blow of your fist and divide it in half. On a lightly floured surface, pat and shape each half into a flat round about 8 inches in diameter and place the rounds in the buttered pans. Set the pans aside in the draft-free place for 30 to 45 minutes, or until the dough doubles in bulk.
Preheat the oven to 350°. (If you have used the oven to let the dough rise, transfer the pans gently to another warm place while the oven heats.)
CRUMB TOPPING
1¼ c unsifted flour 8 T butter, cut into ¼-inch bits and
1 c light brown sugar chilled, plus 2 T butter, melted
½ tsp ground cinnamon
------------------
To prepare the crumb topping, combine 1¼ cups of flour, the brown sugar,
cinnamon and 8 tablespoons of butter bits in a bowl. With your fingertips,
rub the flour, sugar and butter together until they resemble flakes of
coarse meal.Brush the tops of the cakes with the 2 tablespoons of melted butter and sprinkle them evenly with the crumb mixture. Bake in the middle of the oven for 30 to 35 minutes, or until the tops are brown and crusty. Slide the Schwenkfelder cakes from the pans onto wire racks and let them cool before serving them. Makes two 9-inch round cakes.
