Official feasts used to be an important part of the human community. People would gather together to remember something sacred, express their faith and hope for the future, and / or just be together formally, recognizing each other as being part of a shared community. Few things express a desire for shared companionship and social intimacy more than dining together. Sadly, the gathering together for feasting is increasingly a relic of the past – at least here in the West.
It need not be so! Today we will remember the ancient feasts.
The Feast Day of St. Rupert
This is a Christian religious celebration of Rupert, a 7th and early 8th century Bishop and Abbot of Salzburg, a city that he re-founded from a state of abandoned ruins dating back to Roman occupation centuries earlier, and to which he is today considered a patron saint. He is sometimes called the Apostle to Bavaria and Austria, and was instrumental to the Christianization of the region.
Holy tradition states that Rupert was a scion of the Frankish royal Merovingian dynasty; he was possibly related to the Robertians, and likely a descendant of Count palatine Chrodbert II.
In his missionary work in Germany Rupert was accompanied by Saints Chuniald and Gislar, but no records of their acts have survived. As bishop at Worms, Rupert was first accepted as a wise and devout dignitary, but the mostly pagan community came to reject him and forced him out of the city by the end of the 7th century. The Agilolfing duke Theodo of Bavaria requested that he come to his residence at Regensburg (Ratisbon) to help spread the Christian faith among the Bavarian tribes.
Rupert then moved to Altötting, where he started his missionary work by preaching to the locals. He would sail down the Danube river, visiting many towns, villages and forts. Soon he had converted a large population along the Danube, reaching southeastward to the Bavarian border with the Pannonian lands, which were under the rule of the Avar Khaganate. Here, he stayed at Lorch, the former Roman city of Lauriacum (today part of Enns), where an early Christian church—the present Basilica of St. Lawrence—already existed.
Warlike conditions in the borderlands made him abandon plans of missionary work in the territories of the Pannonian Avars. Instead, he proceeded along the Roman road via Seekirchen to the ruined city of Juvavum, which he made his base and renamed “Salzburg” (Latin: Salisburgum). As in Lorch, Rupert was able to build on early Christian traditions that were already in place. He re-established the monastic community at St. Peter’s Abbey and laid the foundations of Salzburg Cathedral, which was finished by his successor Vergilius. He also founded the Benedictine nunnery of Nonnberg beneath the Festungsberg fortifications (later Hohensalzburg Fortress), where his niece Erentrude became the first abbess.
Rupert also introduced higher education and other reforms. From Duke Theodo of Bavaria his bishopric received estates around Piding and Reichenhall, where he promoted the development of the local saltworks. Rupert’s mission work also spread into the Alps, where the first monastic cell (Cella Maximiliana) was founded at present-day Bischofshofen about 711.
Rupert reportedly died on Easter Sunday around 710. According to other sources, he returned to his hometown of Worms, where he died in 717. His mortal remains were transferred to Salzburg Cathedral by Bishop Vergilius on 24 September 774.
Veneration
Rupert’s life and mission work is documented in medieval chronicles such as the Conversio Bagoariorum et Carantanorum. In accordance with Christian tradition, St. Rupert’s feast day is celebrated by the Eastern Orthodox Church on the anniversary of his death, 27 March (28 March according to the Lutheran Calendar of Saints). In Austria, it is 24 September, commemorating the translation of his relics to Salzburg Cathedral. Rupertitag or Rupertikirtag is also a public holiday in the state of Salzburg, associated with popular Volksfest events.
Rupert is the patron saint of the state of Salzburg, the Roman Catholic Archdiocese of Salzburg (together with his successor Vergilius), and of the adjacent Bavarian Rupertiwinkel region. He is also known as the “Apostle of the Bavarians” and is patron of several settlements, such as Sankt Ruprecht in Styria and Šentrupert in Slovenia, and of numerous church buildings.
What is a food you can eat to celebrate the Feast Day of St. Rupert?
After reading about how the feast day is celebrated in Austria HERE, I decided to provide a recipe for one of the foods that you might find on the streets of Salzburg when this saint day is being celebrated.
What I love about Bauernkrapfen is how simple the ingredient list is – just pantry staples transformed into something magical! Here’s everything you’ll need, with my little notes from years of testing:
500g all-purpose flour – I always use the good stuff here, no bargain-bin flour! It makes all the difference in texture
250ml lukewarm milk – About 38°C – think baby bottle warm (test it on your wrist like I do)
20g fresh yeast – Crumbled right into the milk. Can’t find fresh? Use 7g active dry yeast instead
50g sugar – Just enough sweetness to balance the rich dough
2 large eggs – Room temperature! I leave mine out while prepping other ingredients
50g melted butter – Slightly cooled – I zap it in 15-second bursts to avoid hot spots
1 good pinch of salt – About 1/4 teaspoon – it really makes the flavors pop
Oil for frying – I use sunflower or canola – about 1 liter should do it
Generous powdered sugar – For that classic snowy finish
Equipment Needed
Large mixing bowl – Big enough for the dough to double in size
Rolling pin – For getting that perfect 1cm thickness
Round cutter (6-7cm) – No cutter? A clean glass works great!
Heavy pot or deep fryer – My trusty Dutch oven does the job perfectly
Candy thermometer – Crucial for maintaining that golden 180°C oil temp
Slotted spoon – For safely flipping and removing those golden beauties
Paper towels – For draining excess oil (I always use a double layer)
How to Make Bauernkrapfen
Okay, here’s where the magic happens! Making Bauernkrapfen is easier than you think, but there are a few key steps that’ll make all the difference between good and absolutely perfect pastries. Follow along with me – I’ve made every mistake so you don’t have to!
Preparing the Dough
First things first – let’s wake up that yeast! This is the most important step, so don’t rush it.
Activate the yeast: Crumble your fresh yeast into the lukewarm milk with a pinch of sugar (about 1/2 teaspoon). Give it a gentle stir and let it sit for 5-10 minutes until it gets foamy and smells wonderfully yeasty. If it doesn’t bubble, your milk might have been too hot or cold – start over!
Mix the dough: In your large bowl, whisk together flour, sugar, and salt. Make a well in the center and add your eggs and slightly cooled melted butter. Pour in the yeasty milk mixture. Now comes the fun part – mixing with your hands until it comes together into a shaggy dough!
Knead to perfection: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes. You’ll know it’s ready when it’s smooth, slightly sticky, and springs back when poked. I always sing a couple songs while kneading – helps me keep track of time!
Let it rise: Place the dough back in your cleaned bowl, cover with a damp towel, and let it rest in a warm spot for about 1 hour. It should double in size – my trick? I preheat my oven to 50°C then turn it off and let the dough rise inside with the door slightly open.
Shaping and Frying Bauernkrapfen
Now for the most satisfying part – turning that puffy dough into golden, crispy pastries!
Roll it out: Gently punch down the risen dough and turn it onto a lightly floured surface. Roll it out to about 1cm thickness – no thinner, or they won’t puff up properly! Use your cutter or glass to make circles, gathering and re-rolling scraps until all dough is used.
Heat the oil: Pour oil into your heavy pot to about 5cm depth and heat to 180°C. This is crucial – too cold and they’ll be greasy, too hot and they’ll burn before cooking through. Test with a small piece of dough – it should bubble vigorously and float in about 15 seconds when the oil’s ready.
Fry in batches: Carefully add 3-4 dough circles at a time (don’t crowd them!). They’ll sink at first, then float to the top after about 30 seconds. Fry for about 2 minutes per side until beautifully golden brown – I watch for the edges to get that perfect caramel color.
Drain and dust: Use your slotted spoon to transfer fried pastries to paper towels. Wait just until they’re cool enough to handle (about 2 minutes), then shower them generously with powdered sugar while still warm. The sugar will melt slightly into the most gorgeous glaze!
Pro tip from my many trials: Keep an eye on your oil temperature between batches. I adjust my burner to maintain that perfect 180°C – it makes all the difference in texture! Now try to resist eating them all immediately – I dare you!
What is a prayer to say for the Feats Day of St. Rupert?
Pray for us that despite our difficulties in life, we will never give up on our efforts to live by Jesus’ teachings.
When is the Feast Day of St. Rupert celebrated?
In most of the world, this feast day is celebrated on 27 March. In Austria, though, the feast day is 24 September, commemorating the translation of his relics to Salzburg Cathedral.
I hope that everyone who celebrates has a wonderful day!
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Sounds like a feast of the heart and the taste buds!