Title: Tropfkrapfen (Drop Donuts)
Categories: German Cake Dessert
Yield: 10 Servings
| 1/4 | c | Butter; softened |
| 2 | | Egg yolks; large, beaten |
| 4 | c | Flour; unbleached |
| 1/4 | ts | Nutmeg |
| 3/4 | c | Butter or sour milk |
| 1 | c | Sugar |
| 1 | | Egg; large, whole, beaten |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| | | Confectioners' sugar |
Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a
separate bowl, sift all dry ingredients except the confectioners' sugar;
add to creamed mixture, alternating with buttermilk. Stir to mix all
ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep
fat. Fry a few at a time, to keep fat temperature constant. Turn to brown
on all sides. Drain on paper towels; sprinkle with confectioners' sugar.