Tropfkrapfen (Drop Donuts)
Yield
10 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 2 | each |
egg yolks
large, beaten |
*
|
| 1 | each |
eggs
large, , beaten |
|
| 4 | cups |
unbleached all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | cup |
butter
or sour milk |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 2 | each |
egg yolks
large, beaten |
*
|
| 1 | each |
eggs
large, , beaten |
|
| 946 | ml |
unbleached all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
baking soda
|
|
| 177 | ml |
butter
or sour milk |
|
| 1 | x |
powdered 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 spoonfulls of dough into 375 degree F deep vat.
Fry a few at a time, to keep vat temperature constant. Turn to brown on all sides.
Drain on paper towels; sprinkle with confectioners' sugar.
