Kolaches--soft dough surrounding a sweet filling, served for breakfast or as a treat with coffee--are popular in Texas, where they were introduced by the state's Czech immigrants. In this version, a beet-vanilla filling is a springtime twist on classic flavors like strawberry or poppy seed; the posipka (crumble topping) is made with goat cheese. Source: EatingWell Magazine, April 2019

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • 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 remaining 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 reserved 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.

Tips

To make ahead: Store in an airtight container for up to 1 day.

Equipment: Stand mixer with paddle attachment & dough hook

Nutrition Facts

297 calories; 9.9 g total fat; 5.6 g saturated fat; 69 mg cholesterol; 177 mg sodium. 118 mg potassium; 45.3 g carbohydrates; 2.3 g fiber; 15 g sugar; 7.4 g protein; 342 IU vitamin a iu; 111 mcg folate; 42 mg calcium; 3 mg iron; 12 mg magnesium;

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