Tropfkrapfen (Drop Donuts)

15.09.2008 | Author: Cook | Posted in Germany
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Tropfkrapfen (Drop Donuts)


Servings: 10
Ingredients: 

  • 1/4 c  Butter; Softened
    • 

  • 1 c  Sugar
    • 

  • 2 ea Egg Yolks; Large, Beaten
    • 

  • 1 ea Egg; Large, Whole, Beaten
    • 

  • 4 c  Flour; Unbleached
    • 

  • 2 t  Baking Powder
    • 

  • 1/4 t  Nutmeg
    • 

  • 1/2 t  Baking Soda
    • 

  • 3/4 c  Butter OR Sour Milk
    • 

  • 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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