Tropfkrapfen (Drop Donuts)

Tropfkrapfen are the German grandmother’s answer to donut holes. No rolling, no cutting, no fancy equipment needed.

Just spoon a simple buttermilk batter enriched with egg yolks, butter, and a whisper of nutmeg into hot oil, and in minutes you get golden, puffed-up drop donuts with shatteringly crisp shells and soft, cakey centers.

A generous shower of powdered sugar while they are still warm is all the finishing they need.

These have been a staple of German home kitchens for generations, and once you taste why, you will understand the staying power.

Kitchen Tips

• Keep the oil at a steady temperature by frying just a few at a time. Overcrowding drops the heat and makes them greasy instead of crisp.
• Turn the donuts frequently so they brown evenly on all sides. They puff up round, so they tend to roll on their own.
• Drain them on paper towels and dust with powdered sugar immediately while the surface is still slightly sticky so the sugar clings.
• If you do not have buttermilk, stir a tablespoon of white vinegar into regular milk and let it sit for 5 minutes as a substitute.