Hauberlinge
Recipe of the region Inn-Salzach
Ingredients for approx. 40 Hauberlinge
250 ml Unertl wheat beer
325 ml water (lukewarm) → 100 ml for the pre-dough
300 g egg whites
750 g wheat flour (Type 405)
250 g rye flour (Type 610)
approx. 40 g salt
1 1/2 blocks of yeast
approx. 30 g caraway seeds
clarified butter (for frying)
Preparation of Hauberlinge
First, mix ¼ of both wheat and rye flour with salt and create a small well in the center. Add the yeast into the well and mix it with about 100 ml of lukewarm water to make a pre-dough. Let this rest in a warm place until it has risen properly. Then, add the remaining ingredients and mix everything well with a spoon. Knead the dough vigorously with a hand mixer fitted with dough hooks for about 5 minutes until it reaches a smooth, elastic consistency. Let the dough rest in a warm place until it has approximately doubled in size—this takes about 45 minutes (rising time may vary).
For the Hauberlinge, slowly heat the clarified butter in a suitable pot over medium heat. Once the dough has risen well and the fat has reached the right temperature, scoop small portions of the dough with a tablespoon and carefully place them into the hot fat. (Tip: Using a wet spoon makes this easier.)
The Hauberlinge are then fried covered for about 5 minutes until they are nicely golden brown on the bottom. It is recommended to wrap the pot lid with a kitchen towel to prevent condensation. Once the first side is browned, carefully sprinkle the Hauberlinge with fat and turn them until they are evenly golden brown and crispy all around.
Recipe from Bräustüberl Unertl in Haag i. OB
Recipe of the region Inn-Salzach »
Hauberlinge – a historical pastry
Hauberlinge are a medieval lard biscuit from the Inn-Salzach region with a special history: During Lent, people were not allowed to eat meat or animal products such as eggs or butter. Cooking with fat was also prohibited.
However, Count Sigismund of Haag (Haag in Upper Bavaria) did not want to give up this tradition and wrote to the Pope in Rome. He asked for permission for his subjects to use butter-based fat in cooking during Lent. He argued that the olive oil used in Italy was too expensive in Bavaria and that his people rejected its taste. He also complained that his subjects were becoming ill and weak due to the plant-based fasting foods.
In response, Pope Innocent VIII actually granted this permission in 1485, allowing the poor people of the County of Haag to bake pastries with fat during Lent. From then on, these pastries were called Hauberlinge or Haubenküchl. Historians jokingly refer to this permission as the “Hauberling Dispensation.” This permission was only extended to all Christians in Germany in 1491 (R. Münch: The Great Book of the County of Haag).
The name Haubenküchl can be explained as follows: Hauberlinge are repeatedly turned in the pan with fat so that they turn golden brown on the top and bottom, forming a “cap” (Haube), while remaining paler in the middle. Traditionally, they are often served with venison ragout but can also accompany many other dishes.
More recipes
Immerse yourself fully in the cycling destination. Get to know its culture and people. Be aware of its special features. Make every minute of your cycling holiday a pleasure.
