Title: Tropfkrapfen (drop donuts)
 Categories: German, Cakes, Desserts
      Yield: 10 servings
 
    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.