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.
|2 tsp||Baking powder|
|¾ cup||Caster sugar|
|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|
- 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.