- 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, room temperature
- 1 egg, room temperature
- 3 1/4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 cup dark brown sugar
- 1 tablespoon ground cinnamon, or to taste
- 1/2 cup chilled butter, diced
- 2 tablespoons chilled 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. Let cool to room temperature.
- Place mashed potatoes, reserved water, salt, sugar, mace, 1/2 cup butter, egg, flour and yeast in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- Pat dough onto a greased 11×13 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). Combine the dark brown sugar, cinnamon, and chilled butter in a food processor and pulse until butter is the size of coarse crumbs.
- Poke several medium holes in the dough and fill with brown sugar and butter. Sprinkle the dough with a few drops of evaporated milk.
- Bake in the preheated oven until the cake's edges are golden brown, 20 to 25 minutes.