Beet Kolaches

Texan kolaches came from the state's Czech immigrants, a soft dough surrounds a sweet fill- ing, eaten for breakfast or as a treat with coffee. The beet-vanilla filling is a springtime twist on classic flavors like strawberry or poppy seed; the posipka (crumble topping) is made with goat cheese.

12 servings

Ingredients

  • 1 c low-fat milk, warmed to 110°F
  • 1 package active dry yeast (about 2/4 teaspoons)
  • 3 tbsp granulated sugar plus 1/2 cup, divided
  • 8 tbsp (1 stick) unsalted butter, at room temperature, divided
  • 3/4 tsp salt, divided
  • 3 large eggs, divided
  • 2 1/2 c bread flour
  • 1 c white whole-wheat flour plus 3 tablespoons, divided
  • 4 ounces golden and/or red beets (about 2 small)
  • 1 tsp vanilla extract
  • 2 tbsp light brown sugar
  • 2 tbsp crumbled goat cheese
  • 1 tbsp water

Instructions

1

Preheat oven to 375°F.

2

Pour milk into a medium bowl and sprinkle with yeast and 1 tablespoon granulated sugar; stir to combine. Set aside until bubbles appear on the surface, about 10 minutes.

3

Cream 7 tablespoons butter, 1/2 cup granulated sugar and 1/2 teaspoon salt in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Scrape down the sides. Add 1 egg and the yeast mixture. Mix on low speed until just combined, about 30 seconds.

4

Swap the paddle for the dough hook. With the mixer on medium-low, add bread flour, 1/2 cup at a time, until the mixture begins to come together. Gradually add 1 cup whole-wheat flour, scraping down the sides as needed, just until the dough starts to pull away from the sides. (The dough will be sticky.) Knead on medium-low until smooth and slightly shiny, about 10 minutes. Shape the dough into a ball and place in a lightly greased large bowl. Cover with a clean towel and let rise in a warm place for 1 hour.

5

Meanwhile, wrap beets in foil and roast in a small baking pan until tender when pierced with a knife, 40 to 50 minutes. Unwrap and let cool. Peel the beets and cut into large chunks. Transfer to a food processor and add the re- maining 2 tablespoons granulated sugar, the remaining 2 egg yolks (reserve the whites), vanilla and 1/8 teaspoon salt. Pulse a couple times until combined. Set aside.

6

Mix the remaining 1 tablespoon butter, 3 tablespoons whole-wheat flour and 1/8 teaspoon salt in a small bowl with brown sugar and goat cheese until crumbly. Set aside.

7

Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball and place them, equally spaced, in a greased 9-by- 13-inch baking dish. Cover and let rise until the balls are touching, about 30 minutes.

8

Whisk the reserved egg whites with water in a small bowl. Brush the dough with the mixture. Using your index fingers and thumbs, start in the center of a dough ball and press outward to form a 1-inch deep rectangular bowl about 2 inches long. Fill with 2 teaspoons of the re- served beet filling. Repeat with the remaining dough balls and filling. Sprinkle the filling with the reserved goat cheese mixture.

9

Bake the kolaches until golden, about 20 minutes. Let cool on a wire rack for at least 15 minutes before serving.