I once thought Paleo Kolaches were merely a fantasy, until I finally nailed the recipe…
In Texas, there were two favorites when it came to weekend breakfast treats: Shipley Donuts or savory Kolaches. Kolaches (kuh-law-cheez) are a Texas-Czech pastry brought over by Czech immigrants and originally focused more on sweet fillings like fruit and jam. Over time there were adaptations and sausage became a popular option, as well as ham and cheese. While the official name of the sausage filled kolaches is actually Klobasnek, any Texan you meet will call them kolaches just the same. And you will 100% find little packs of yellow mustard wherever they are baked. It’s the law.
When I wrote Down South Paleo, I had visions of including Paleo Kolaches in the book, but alas, I had not been able to nail a recipe I felt good enough about sharing. I have craved this pillowy meat filled magic for years now and finally am able to share this recipe!
This is a yeast based dough. It comes together VERY easily but does take time to rise. Once the dough is risen, you can fill it with any variety of your favorite fillings, including the traditional sausage links or sweet fillings if you prefer. There is no limit to the possibilities and I think you’ll have fun trying out different varieties and ideas.
It’s worth mentioning that I have not tried subs on ANYTHING. The recipe is written this way because after trial and error, this is what worked. I don’t know if almond flour would work in place of potato. I don’t know if there’s a way to make it egg free or if chia/flax/gelatin eggs would work (I suspect not). I don’t know if cassava flour would work in place of tapioca or how it would be rewritten to be nightshade free. All this to say, if you would like to experiment with the recipe, I think that’s great, but I cannot tell you what the outcome might be or if it would be anything like the original recipe I’ve created here. Recipe development is costly and time consuming as well so when I am able to really nail a recipe, I am over the moon to stop there! Thank you for keeping this in mind as you take your own food intolerances and preferences into account.
- 1/2 warm water (120 degrees)
- 1/4 cup maple syrup or honey
- 2 packets of rapid rise yeast (2 and 1/4 teaspoons per packet)
- 3 eggs, whisked
- 1/2 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
- 1 cup tapioca starch
- 1 cup potato starch
- 3 tablespoons olive or avocado oil
- 3 tablespoons psyllium husk powder
- 1 package PRE-COOKED nitrate free bite sized sausages, 4 brat sized sausages or 5 hot dog sized sausages. You can use a variety of sausage types. The traditional ones are hickory smoked or jalapeno but you can really use whatever you have convenient to where you live. I used chicken, turkey, and pork sausages in these kolaches, experimenting with a variety of types. The higher quality, the better of course. You can also include cheese in yours which is not strictly paleo but is tolerated by some.
- Combine the warm water and maple syrup; stir quickly and then stir in both yeast packets
- Set the yeast mixture aside for 5 minutes to bloom while you continue mixing the other ingredients in a separate bowl
- In a clean medium sized bowl, combine all the remaining ingredients except for the psyllium husk
- Stir them well with a whisk until no clumps remain, then pour in the yeast mixture
- Last, add in the psyllium husk powder and whisk quickly; cover the bowl once the mixture is combined well and set it aside for at least 30 minutes to rise. It will almost double in size
- While your dough is rising, preheat your oven to 350. When your dough is risen, pinch off a piece of it that can fully encase the sausage size you chose. The dough will continue to rise when it bakes so you want JUST ENOUGH to encase the sausage completely with a thin layer. By encase, I mean you want to completely wrap the sausage in the dough, no seams or open spots. It’s not tricky, I promise!
- Now bake for around 15 minutes. Your kolaches will start to brown slightly on the outside. If your sausages are bigger, you may need a few extra minutes of cook time to make sure the dough bakes through closest to the sausage.
- Once baked through, allow to cool just slightly and then serve warm with mustard