In a medium bowl, cover the currants with hot water and let stand until softened, 20 minutes.

In a small bowl, stir the yeast with 2 tablespoons of warm water and a pinch of sugar and let stand until foamy about 5 minutes.

In a separate bowl, cream together the butter and sugar. Add the egg, then the yeast and spices.

Drain the currants, and stir into the batter.

Gradually add the flour, alternating with the milk, until the dough comes together.

Turn out onto a lightly floured surface, and knead for several minutes, or until the dough bounces back when poked.

Grease a large bowl and place the kneaded dough into it. Cover with plastic wrap or a damp towel, and let stand in a warm place until it’s doubled in size.

Punch it down, re-form it into a ball, and place back in the bowl. Let it rise again until doubled.

Grease a couple of baking sheets with butter. Divide your dough into 10 pieces, and pinch them into ball shapes.

Split these between the baking sheets, flattening them slightly. Using a small round cutter, cut out the center of each disc of dough and place in the empty spaces on the baking sheet.

Cover the dough again, and let rise in a warm place for one final hour.

Bake at 400F for about 20 minutes- the doughnut holes might need less time, so keep an eye on them.

The doughnuts are done when they are a rich golden color. Remove from oven, allow to cool for a few minutes until they can be handled, then brush with melted butter and dip in granulated sugar.