Krafne - Mama's dalmatian doughnuts

These Croatian doughnuts are made at home and traditionally served at carnival time, between Three Kings' Day (January 6) and Ash Wednesday.

Ingredients

2 cups	Flour (Main)
½ tsp	Cinnamon
¼ tsp	Allspice
½ tsp	Salt
2 tsp	Baking powder
½ tsp	Nutmeg
¾ cup	Caster sugar
200 ml	Milk
1	Egg
¼ tsp	Aniseed oil
½ cup	Currants, rehydrated in white tea
1 bowl	Vanilla sugar, to roll doughnuts
1 pinch	Citric acid, to add to vanilla sugar to flavour (add a little at a time to taste)
1 serving	Custard, or a curd, to fill the doughnuts

Directions

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 overmixing, 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 teaspoonfuls 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.