Haag Hauberlings

Name: Haag Hauberlings
Yield: 15 Hauberlinge
Ingredients: 400 g White flour, wheat; 100 g Light rye flour; 18 g Salt; 30 g Fresh yeast; 1 tbsp Caraway seeds; 125 mL Wheat beer ("Weissbier") (alternatively: water); 150 g Egg whites (4-5 eggs); 1 L Frying oil or lard

A classic from Haag, permitted by the Pope throughout German-speaking countries since 1491 even during Lent.

Season:

February - April

Keywords:

Germany Bavaria Lent shortbread caraway

Portions:

15 Hauberlinge

Adjust Amount:

Ingredients

Dough

400 g

White flour, wheat

100 g

Light rye flour

18 g

Salt

30 g

Fresh yeast

1 tbsp

Caraway seeds

125 mL

Wheat beer ("Weissbier") (alternatively: water)

150 g

Egg whites (4-5 eggs)

For baking

1 L

Frying oil or lard

Bulk Fermentation:

45 Minutes

Instructions

Mix all the ingredients for the dough and knead into a smooth dough.
Leave the dough to rise until it has doubled in size (approx. 45 minutes).
Pour the frying oil into a wide pot so that the oil is about 1-2 cm deep. The Hauberlings must not float but be able to touch the bottom of the pot.
Heat the oil until a wooden spoon immediately produces bubbles when placed in oil.
Pinch off pieces of dough about 4 cm in size and place them in the frying oil using a spoon moistened with water.
When the pot is full, put the lid on with a kitchen towel between the pot and the lid to prevent condensation from dripping. Bake for approx. 5 minutes.
When the Hauberlinge are nicely browned on the bottom and the top ("Haube" meaning "hood", hence the name) has hardened, turn them over and brown them on all sides.
Drain on some kitchen paper.
Serve with a clear soup or with jam.

Last modified: Mar 11, 2026, 04:55 PM