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Potato Flakes Kolaches

Soft dough kolaches made with potato flakes and filled with cream cheese filling.
Course Breakfast
Cuisine American
Keyword kolaches, Potato Flakes
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 10
Author Anna
Cost 5

Ingredients

  • ¾ cup whole milk
  • 4 tablespoons unsalted butter cut into small chunks
  • 2 ⅓ to 2 ⅔ cup bread flour
  • 1 teaspoon kosher salt or table salt
  • ¼ cup granulated sugar (50 grams)
  • 2 ¼ teaspoons instant yeast (Platinum works well)
  • 1 large egg
  • 3 tablespoons Hungry Jack potato flakes (or any brand)
  • Melted Butter for brushing
  • See Filling and Crumb recipes in notes

Instructions

  • Put the milk and butter in a large saucepan or 2 cup Pyrex type microwave-safe measuring cup and heat until it just begins to boil. Remove from heat (or microwave) stick a thermometer in it. Let cool to 130 degrees.
  • Meanwhile, combine only 2 cups (280 grams) of the 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 of bread flour – dough should still be a little sticky, but not wet. Start kneading with the dough hook. If a lot of the dough still sticks to the sides of the bowl as you start to knead, continue adding flour a few tablespoons at a time. If you weighed your flour, you will probably use the entire 2 ⅔ cup (12 oz) of flour. If you are a heavy handed scooper who doesn’t weigh, you may need only the 2 ⅓ cup. Knead until dough is smooth and elastic. It should be easy to handle at this point. With the potato flour, it might be slightly softer and a bit stickier, but once it's slicked with oil and risen, it should still be easy to handle.
  • 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! 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. You can also use baking sheets, but I find pans easier to cover. Brush generously with more melted butter and cover pan with plastic wrap. Let rise for one hour.
  • 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 15 minutes or until golden brown. Note: Lately mine have been taking slightly longer -- up to 18 minutes.

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