In a small bowl, mix yeast and warm water; set aside. In a saucepan, heat milk, 1/3 cup butter, potato flakes, sugar and salt to 110-115 degrees. Cool enough so that you can stir in the yeast mixture and egg. Gradually add enough flour to form a stiff dough. Turn out onto a floured surface. Knead until smooth and elastic, about 6-8- minutes, adding additional flour if necessary. (I'd probably use the bread machine.) Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, place all filling ingredients in the top of a double boiler; cook and stir until thickened. Cool. Punch dough down; divide in half. On a floured surface, roll each half into a 16x12 inch rectangle. Spread half the cream mixture on the dough. Roll up, jelly-roll style, starting at the narrow end. Seal edges. Place on a greased cookie sheet, seam side down. Shape into a ring and cut 1 inch slices almost through the roll. Lay slices flat. Melt remaining butter and brush ring. Sprinkle with sesame or poppy seeds. Repeat with remaining dough and filling. Cover the rings and let rise in a warm place until doubled, about 1 hour. Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool on wire rack. (Rings freeze well.) Yield: 2 rings
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