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Heat the water to 100 to 110 degrees F (or whatever temperature is recommended on the package for activating yeast). In a small bowl, add the yeast, 1/4 cup of the water, and 1/2 teaspoon sugar. Let the yeast sit at room temperature for 15 minutes until it is bubbly and has expanded.
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In the bowl of a stand mixer, add the flour, 3 tablespoons sugar, salt, dry milk, and potato flakes. Whisk to combine. Add the butter, yeast mixture, and remaining water. Place bowl on the stand mixer with a dough hook. Turn the mixer to the second speed and knead for 5 to 7 minutes. If dough looks a little dry add more warm water, 1 tablespoon at a time. The dough should barely clean the sides of the bowl and possibly stick at the bottom.
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Lightly grease a large bowl. Place the dough in the bowl, roll the dough around, and turn the dough over (to give a light coating of the grease all over the dough ball). Loosely cover the dough and let rise at room temperature until it has nearly doubled in bulk, about 1 to 1 1/2 hours.
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While the dough is rising lightly grease two 9-inch round cake pans, prepare the glaze and filling.