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
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.