1 cup warm milk (100°F to 110°F) 2½ cups all-purpose flour (approx) ¼ cup granulated sugar 2 tbsp dehydrated mashed potato flakes 1 tsp fine sea salt 2 eggs, lightly beaten 3 tbsp unsalted butter, cut into pieces 1 cup (170 g) crushed pink pralines * 1 egg yolk Method: In large bowl stir yeast and warm milk. Let stand for 10 minutes or until frothy. Transfer to stand mixer with dough hook. (You can do this by hand but the dough is quite sticky). Add flour, sugar, mashed potato flakes, salt and eggs. Mix until combined, about 1 minute. Using dough hook, beat dough until smooth and elastic, about 10 minutes, adding up to ¼ cup more flour if necessary if dough is too sticky. (It will eventually get less sticky as the gluten in the flour develops).
Add butter and mix until just incorporated. If it still is in clumps, don't worry, it will be incorporated at the next stage.