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
- In a mixing bowl, sieve the flour, cinnamon, allspice, salt, baking powder and nutmeg. Stir in the castor sugar.
- In a separate bowl, whisk together the milk, egg and oil.
- Carefully combine the mixtures without overmixing, as this will make the batter tight.
- Fold in the drained currants.
- Heat a wok of oil to 180C, regulate the heat at this temperature and place teaspoonfuls of batter to form small round doughnuts.
- Drain on paper towel then roll through vanilla sugar with a little citric acid added.
- Using a piping bag or syringe, fill the doughnuts with custard or a curd.