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1
To proof yeast, add a pinch of sugar to the yeast in lukewarm water (hot water will kill the yeast action). If it foams, it is good.
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2
In large mixing bowl, cream eggs, salt, sugar & shortening till smooth.
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3
Gradually add warm milk & mashed potatoes, stirring a bit. Then add yeast, mixing well. Add flour, a cup at a time, until dough is stiff enough to turn out on a floured board.
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4
Knead dough until soft & spongy (about 10-15 minutes by hand, or if done in a food processor, mix until it forms a ball). Place in large greased bowl in a draft free, warm place & cover with a damp towel. Let dough double in size (approx. 2-3 hours).
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5
Punch down and divide dough.
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6
Place in greased pie pans or large cookie sheets, cover & let double in size again (approx. 1 1/2 hrs.).
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7
Spread melted butter on top of cakes, punching holes in dough about 1 inch apart with fingers. Be careful not to punch down to bottom of pan but only half way down. Mix the topping thoroughly & pour into holes in the dough.
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8
Sprinkle remaining crumbs over top & sprinkle with cinnamon.
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9
Bake in pre-heated oven at 350 for 20 minutes or until golden & fully baked on the bottom. Serve warm.
