Tropfkrapfen (Drop Donuts)
Try this Tropfkrapfen (Drop Donuts) recipe, or contribute your own. "Cakes" and "German" are two of the tags cooks chose for Tropfkrapfen (Drop Donuts)."These drop doughnuts were simple to make and made for a remarkably delicious change of pace from our usual yeast-based doughnuts. They really fried up nicely, puffing up and becoming light and airy. As for changes, I thought the batter needed a touch of salt so I added about 1/8 teaspoon. I also used a touch more nutmeg, maybe 1/3 to 1/2 teaspoon. The resulting doughnuts were wonderfully flavorful! Next time I plan to add cinnamon to the batter and sprinkle the finished doughnuts with a cinnamon-sugar mixture." - sgrishka
Yield: 10 Ready in 15 minutes
Cuisine: GermanMain Ingredient:
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Tropfkrapfen (Drop Donuts) Preparation
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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