Legend has it that it is the creation of Cäcilie Krapf, a Viennese cook at the court, who is apparently responsible for its name.
I know someone is bound to ask me for the recipe, and since I have it handy, here it is:
1 package dry yeast5 ½ cups flour
1 tablespoon sugar
2 whole eggs
½ cup whole milk
2 cups whole milk
2 tablespoons brandy
¼ teaspoon salt
1. Mix together dry yeast, 1 tablespoon sugar and ½ cup milk that has been warmed
2. Mix all of the ingredients together with a wooden cooking spoon until nice and smooth. Let the dough rest for about 2 hours.
3. After resting, flour surface, pour out dough and gently flatten out with fingers.
4. Dust top with flour
5. Cut into pieces
6. Fry in hot corn oil