Alles Gute zum Geburtstag Weißwurst!

The Weißwurst (white sausage) is a real Bavarian speciality.

According to legend, they served the first Weißwurst in the pub “Zum Ewigen Licht” on Munich’s Marienplatz, on February 22, 1857 (“Fasching Sunday”).

Created by a young butcher called Sepp Moser, this delicacy was discovered by accident. He was working in the kitchen of the restaurant (“Zum ewigen Licht”), next to his butcher’s shop. He had used the last of the thick sausage skin used to make the normal sausages. The guests in the restaurant were waiting for their meal, so to solve the problem he used the only other skin he had, which was thin. Filling the sausage, he worried that the skin would burst open during frying, so he put the sausages in hot water for 10 minutes to cook them.

When he served the “Weißwurst” to the guests, he was heaped with praise and congratulations. The Munich “Weißwurst” was born.

The original recipe which is still followed today, is made from minced veal, pork back bacon, herbs and spices.

Later, the Weißwurst, became known through customs at festivals such as the Oktoberfest or the Munich Karneval.

Make Krapfen in time for Karneval!


Krapfen {Jam Donuts}


200ml Milk
30g Yeast
15g Eggs (roughly 3 eggs)
500g Flour (type 403)
100g Butter (melted)

80g Sugar
1 Vanilla Bean
5g Salt
1 Lemon rind


Dissolve the yeast in lukewarm milk in a large mixing bowl and let stand for 5 minutes.
Add a pinch of sugar and ¼ of the flour. Beat at low speed with an electric mixer until smooth and soft.
You have now created the yeast mixture for your Krapfen {Jam Doughuts}.
This mixture is called a Dampfl. Place Dampfl to side in a warm location for 20-30min to prove
After it has risen give the dough a gentle slap, if it collapses slightly then the dough is done, however, if it collapses completely let the dough rise again.

Gradually mix in the remaining ingredients, add the melted butter at the end and mix until you have a smooth dough that separates from the bowl.
Place the dough to the side again in a warm spot, cover with a tea towel for 20 – 30min to prove.

Now gently mix the dough then portion it into 40g balls, these Krapfen (German jam doughnuts) do not have a whole! Place these on a flour covered surface and cover with a tea towel so that the dough doesn’t dry out and get a skin. Set dough balls aside for 20-30min to prove or until they have grown 3-4 times their size.

Heat coconut oil to 200C. Deep-fry for 1 minute each side or until golden and puffed. Place a lid on your pot when frying the first side of the doughnuts to keep the steam inside the pot. This is not necessary once you’ve turned the doughnuts as the cooked side is less prone to loosing moisture. Place the cooked doughnuts on a plate lined with paper towel to cool

Your golden doughnuts should have a light-coloured rim around them, this shows that you have done it perfectly. Now roll the golden doughnuts in cinnamon sugar. The final step is to fill your doughnuts! Fill a piping bag fitted with a 5mm nozzle with Jam. Push the nozzle into the side of the doughnuts and pipe in the jam.

In the South of Germany for Karneval season, one doughnut out of 100 gets filled with mustard as a gag

Tip! Though traditionally you would use apricot jam, you can use any jam to fill your doughnuts..