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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.

Beet Kolaches

low-fat milk, warmed to 110°F

package active dry yeast (about 2/4 teaspoons)

granulated sugar plus 1/2 cup, divided

(1 stick) unsalted butter, at room temperature, divided

salt, divided

large eggs, divided

bread flour

white whole-wheat flour plus 3 tablespoons, divided

ounces golden and/or red beets (about 2 small)

vanilla extract

light brown sugar

crumbled goat cheese

water

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.

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.

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.

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.

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.

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.

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.

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