Recipe Image

Beet Kolaches

  • 45 m
  • 3 h
Paula Forbes
“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.”

Ingredients

    • 1 cup low-fat milk, warmed to 110°F
    • 1 package active dry yeast (about 2¼ teaspoons)
    • 3 tablespoons granulated sugar plus ½ cup, divided
    • 8 tablespoons (1 stick) unsalted butter, at room temperature, divided
    • ¾ teaspoon salt, divided
    • 3 large eggs, divided
    • 2½ cups bread flour
    • 1 cup white whole-wheat flour plus 3 tablespoons, divided
    • 4 ounces golden and/or red beets (about 2 small)
    • 1 teaspoon vanilla extract
    • 2 tablespoons light brown sugar
    • 2 tablespoons crumbled goat cheese
    • 1 tablespoon water

Directions

  • 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, ½ cup granulated sugar and ½ 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, ½ 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 remaining 2 tablespoons granulated sugar, the remaining 2 egg yolks (reserve the whites), vanilla and ⅛ teaspoon salt. Pulse a couple times until combined. Set aside.
  • 6 Mix the remaining 1 tablespoon butter, 3 tablespoons whole-wheat flour and ⅛ 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 reserved 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.
  • To make ahead: Store in an airtight container for up to 1 day.
  • Equipment: Stand mixer with paddle attachment & dough hook
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