Tropfkrapfen (drop donuts)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter; Softened |
| 1 | cup | Sugar |
| 2 | eaches | Egg Yolks; Large, Beaten |
| 1 | each | Egg; Large, Whole, Beaten |
| 4 | cups | Flour; Unbleached |
| 2 | teaspoons | Baking Powder |
| ¼ | teaspoon | Nutmeg |
| ½ | teaspoon | Baking Soda |
| ¾ | cup | Butter OR Sour Milk |
| 1 | x | Confectioners' Sugar |
Directions
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.