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Krafne - Mama's dalmatian doughnuts. Photo / Ian Jones

2 cups flour
1/2 tsp cinnamon
1/4 tsp allspice
1/2 tsp salt
2 tsp baking powder
1/2 tsp nutmeg
3/4 cup castor sugar
200ml milk
1 egg
1/4 tsp aniseed oil
1/2 cup currants, rehydrated in white tea

1 In a mixing bowl, sieve the flour, cinnamon, allspice, salt, baking powder and nutmeg. Stir in the castor sugar.

2 In a separate bowl, whisk together the milk, egg and oil.

3 Carefully combine the mixtures without over-mixing, as this will make the batter tight.

4 Fold in the drained currants.

5 Heat a wok of oil to 180C, regulate the heat at this temperature and place teaspoon amounts of batter to form small round doughnuts.

6 Drain on paper towel then roll through vanilla sugar with a little citric acid added.

7 Using a piping bag or syringe, fill the doughnuts with custard or a curd.

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