Tropfkrapfen (Drop Donuts)

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Title: Tropfkrapfen (Drop Donuts)
Categories: German, Cakes
Yield: 10 servings

1/4 c Butter; Softened 2 ts Baking Powder
1 c Sugar 1/4 ts Nutmeg
2 ea Egg Yolks; Large, Beaten 1/2 ts Baking Soda
1 ea Egg; Large, Whole, Beaten 3/4 c Butter OR Sour Milk
4 c Flour; Unbleached 1 x 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.

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