Coffee & Potato Cake
serves 14
1 medium (7 to 8 ounces) Idaho russet baking potato
to yield 1 cup mashed.
3 tablespoons each unsalted butter
3 tablespoons sugar
3/4 cup milk
1 package active dry yeast
5 1/4 to 5 1/2 cups flour
1 teaspoon salt
Filling:
3 tablespoons unsalted butter, melted
6 tablespoons brown sugar
1 cup chopped walnuts, toasted
In a saucepan, cover the potato with water.
Bring to a boil and cook, covered, until fork tender.
Reserve 1 cup of the potato water, and set aside
to cool to 110-115 degrees. Peel the potato.
In a large mixing bowl, mash the potato with a ricer or potato masher.
Add the butter and sugar.
With an electric mixer, preferably with a paddle attachment,
slowly add the milk and beat until mixture is smooth.
Sprinkle the yeast over the 110-115 degree potato water,
and set aside for about 5 minutes to proof and soften.
Add the yeast mixture to the potato mixture; mix on low speed to blend.
Add 2 cups of the flour and the salt. Beat on medium-low speed for 2 minutes, scraping the bowl. Add 2 cups more flour and beat for 3 minutes. Add an additional 1/2 cup flour and continue to beat until the dough comes away from the sides of the bowl, about 2 minutes.
On work surface, knead in additional flour, about 3/4 to 1 cup,
until dough is smooth and elastic, about 8 minutes.
Add only enough flour to keep dough from sticking.
Place in a bowl, cover securely with plastic wrap,
and refrigerate overnight.
Grease a 10 x 4-inch angel food tube pan, preferably
with a removable bottom. Place dough on lightly floured work
surface and roll out to a 11 x 20-inch rectangle, about 1/2 inch thick.
Brush with butter, sprinkle brown sugar, then walnuts over dough.
Roll up, jelly-roll style, starting with one of the long sides.
Press edges to seal. Place in the prepared tube pan and join the ends.
Cover pan with a cloth towel and let rise in a warm place until double in volume, 60 to 90 minutes.
At least 20 minutes before baking, adjust rack in the lower third of
the oven and preheat it to 375 degrees. Bake, uncovered, for 40 minutes,
or until top is brown and ring sounds hollow when tapped with fingers. Remove from pan and cool, right side up, on a wire rack.
Serve when completely cool. Slice with a serrated knife.
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