Potato Flakes Kolaches

If you've been wondering what happens when you put potato flakes in your kolache dough, here's the answer! Potato Flakes Kolaches are still a favorite around here. I've updated the post to make it a little easier to follow, and I've added a second shaping method in case you'd rather have square-ish kolaches than round.

Potato Flakes Kolaches

This might be my favorite kolache recipe yet. Or maybe it's a tie with the Sour Cream Kolaches. The sour cream version has a little bit of extra flavor, while the potato dough has a more doughnut-like texture and rises a tiny bit higher. To make these, I use the same procedure as the others. 1. Mix the dry ingredients with the instant yeast. 2. Add 130 degree liquid (milk and butter in this case) and egg. 3. Add remaining flour until dough is soft and sticky. 4.Let rise for an hour. 5. Shape and let rise again. 6. Fill and bake.

Stand Mixer

Up until I started using a stand mixer with a dough hook I could never get the dough quite elastic end stretchy enough. The hook takes a slightly sticky dough and magically transforms it, whereas when doing it by hand, I'd get frustrated with the sticky feeling and use more flour thus creating a dryer dough. So if you're looking for an excuse to buy a stand mixer, it's the dough hook. The dough hook will change your bread baking life.

Finally, here's the recipe! ( I also added more ingredient notes).

Ingredients and Notes on Kolaches

• Bread Flour or All Purpose -- You can use bread flour or all-purpose. Bread flour usually weighs slightly more than all-purpose, so if subbing all-purpose use the volume as a guide, but go by weight. All-purpose flour will give you slightly softer kolaches.
• Unsalted Butter, Salted Butter or I Can't Believe It's Not Butter -- At one point I suspected margarine might be the secret ingredient to soft kolaches. Maybe or maybe not, but when I use I Can't Believe It's Not Butter (the stick form), the kolaches bake up fluffier, softer and with a thin, soft, peelable crust like the Czech grandma's in Texas make. So I guess I Can't Believe It's Not Butter is my other secret ingredient for Kolaches. The jury is still out.
• Salt -- 1 teaspoon Morton kosher. I keep the amount the same whether or not I'm using salted butter or margarine.
• Sugar -- These are not too sweet, but we find them sweet enough -- especially with cream cheese and preserves.
• Egg -- Bring it to room temperature before using. I usually just let the egg sit in some warm water before cracking it.
• Potato Flakes -- Use 3 tablespoons potato flakes (Idahoan brand works well) or leave them out and use ¼ cup of potato flour (not potato starch) in place of ¼ cup of the bread or all purpose flour.
• Filling --I always use the cream cheese filling in the notes. It's made with 8 oz softened cream cheese, ¼ cup sugar, 1 egg yolk and a dash of both vanilla and lemon zest.
• Potica (the crumbs on kolaches) -- Again, recipe in the notes. It's super basic and you don't use very much, so I keep it simple with ⅓ cup sugar, 2 ½ tablespoons flour, 4 teaspoons melted butter and a pinch of cinnamon.

Potato Flour In Place of Potato Flakes

Potato flour can be used in place of potato flakes. If you'd like to use potato flour in place of potato flakes, omit the potato flakes and use ¼ cup of potato flour in place of ¼ cup of the bread flour. For instance, instead of starting with 2 cups of bread flour, start with 1 ¾ cups bread flour and ¼ cup potato flour. When you are kneading the dough and adding more flour, use bread flour as the recipe directs.

Half Batch Kolaches

If you're new to kolaches and want to try a half batch, this recipe halves nicely. Instead of one egg, just use one egg yolk.

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Recipe

Potato Flakes Kolaches

Anna

Soft dough kolaches made with potato flakes and filled with cream cheese filling. These are just slightly sweet.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Rising Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Breakfast

Cuisine American

Servings 12 kolaches

Ingredients

 

• ¾ cup whole milk
• 4 tablespoons unsalted butter cut into small chunks
• 2 ⅓ cups bread flour or all-purpose flour plus more if needed (330 grams)
• 1 teaspoon kosher salt or table salt
• ¼ cup granulated sugar (50 grams)
• 2 ¼ teaspoons instant yeast
• 3 tablespoons plain potato flakes (15 grams)
• 1 large egg
• 2 tablespoons melted butter
• See Filling and Crumb recipes in notes

Instructions

 

• Put the milk and butter in a large saucepan and heat until it just begins to boil. Remove from heat, insert a thermometer. Let cool to 130 degrees.
• Meanwhile, combine only 2 cups (280 grams) of the bread flour, salt, sugar, yeast and potato flakes in a mixing bowl - preferably a stand mixer bowl so you can use the dough hook. Add the milk mixture and stir until blended, then add the egg and stir until well blended.
• Add another ⅓ cup (45 grams) of flour - dough should still be a little sticky, but not wet. Start kneading with the dough hook. The dough should stick to the side of the bowl, but have a bit of elasticity if you scrape it off. If the dough feels sticky, add another tablespoons or two of flour.
• Knead until dough is smooth and elastic. It should be easy to handle at this point.
• Transfer to a greased bowl and let it pick up some of the butter/oil from the bowl, then flip it so you have a nice, greasy, ball. Cover and let rise for 1 hour or until doubled in bulk.
• Punch down the dough. Pull off large chunks (12 total), smooth them into balls and arrange them a little over an 1 inch apart in two 9x13 pans that you've lined with parchment. Another shaping method is to punch the dough down into two rectangles, then cut each rectangle into 6 square (ish) pieces. Lay in the prepared pans and let rise until puffed -- about 35 to 40 minutes.
• Make indentations in the buns and fill with cheese mixture or fruit pie filling. Sprinkle with crumb mixture.
• Bake at 375 degrees F for about 18 to 20 minutes or until golden brown.

Notes

For fillings, use canned fruit pie fillings or make your own. For cheese filling, beat together 8 oz cream cheese and¼ cup granulated sugar. Add an egg yolk and half teaspoon of vanilla plus a little lemon zest if desired.
For crumb mixture, combine ⅓ cup sugar with 2 ½ tablespoons of flour and ¼ teaspoon of cinnamon. Stir in 4 teaspoons of melted butter until crumbly.
Makes 10 to 12

Keyword kolaches, Potato Flakes

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