Homemade Kolache Recipe

0 Add the yeast, 1 teaspoon sugar, and ginger to 1/4 cup warm milk and set aside.
2 Put the remaining milk and butter in a microwave-safe bowl and heat until the butter melts.
4 Let cool to 110F. It should feel comfortably warm to when you drop a few drops on your wrist.
6 In the bowl of a stand mixer fitted with a paddle attachment combine 2 cups of the flour with the salt, sugar, and potato flakes.
8 Add the yeast mixture and the cooled milk mixture and stir until blended.
10 Add the egg and blend it in.
12 Add another 1/3 cup of flour. The dough will be sticky.
14 Switch to the dough hook.
16 Add flour a tablespoon or two at a time until the dough doesn’t stick to the sides of the bowl.
18 Knead until dough is smooth and elastic, about 5 minutes. It will still be a little sticky especially on the bottom.
20 Remove from the mixer bowl and form into a ball.
22 Rub the ball with melted butter then place it in a greased bowl.
24 Turn the ball over once.
26 Cover the bowl loosely with a clean tea towel.
28 Let it rise for 1 hour, or until doubled in bulk.
30 Punch dough down.
32 Divide the dough into 10 equal pieces
34 Roll into balls and arrange them 2 inches apart on a baking sheet lined with parchment.
36 Brush with butter, cover loosely with tea towels or plastic wrap, and let rise for 1 hour.
38 Make indentations in the buns and fill with cheese mixture or fruit filling.
40 Sprinkle with crumb mixture.
42 Bake at 425F for 8 to 10 minutes or until golden brown. Watch carefully.
Crumb Topping (Posipka)
46 Combine sugar, flour, and cinnamon.
48 Stir in the melted butter until the mixture forms crumbs.