Tropfkrapfen (Drop Doughnuts)

NoraMarie's Note:

Doughnuts with a German background ...

• Total Time: 28 mins
• Prep Time: 20 mins
• Cook Time: 8 mins

Ingredients:

Servings: 10

• 1/4 cup butter, softened
• 1 cup sugar
• 2 large egg yolks, Beaten
• 1 large egg, Beaten
• 4 cups unbleached flour
• 2 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk or 3/4 cup sour milk
• confectioners' sugar

Directions:

1. Cream the butter and sugar.
2. Stir in egg yolks and whole egg; blend.
3. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk.
4. Stir to mix all ingredients.
5. Cook by dropping spoonsfuls of dough into 375 degree F deep fat.
6. Fry a few at a time, to keep fat temperature constant.
7. Turn to brown on all sides.
8. Drain on paper towels; sprinkle with confectioners' sugar.

Reviews

[Gord27]

OH MY GOSH! Yuck. Just tried these and I gotta be blunt, they just do not have any taste. Very poor. Gord27

[puppitypup]

Loved them! These are just like the beignets we had on a romantic trip to New Orleans years ago. Quick, easy and delicious. I felt the batter needed a touch of salt so for the half recipe I added 1/16 teaspoon. Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.

[Mirj]

I've been making doughnuts ever since forever, and these are so easy to whip up and they fry up wonderfully, really puffing up and become light and airy. I may never go back to yeast-based doughnuts again! I used a trifle more than 1/4 teaspoon of nutmeg and the doughnuts were wonderfully flavorful!