Tropfkrapfen (German Drop Donuts)
rec.food.cooking/Bobbi Zee (1996)

1/4 cup Butter; softened
1 cup Sugar
2 Egg yolks; large, beaten
1 Egg; large, whole, beaten
4 cups Flour; unbleached
2 tsp Baking powder
1/4 tsp Nutmeg
1/2 tsp Baking soda
3/4 cup Butter or sour milk
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 spoonfuls 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.