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1
In a medium bowl, cover the currants with hot water and let stand until softened, 20 minutes.
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2
Meanwhile, in a small bowl, stir the yeast with 2 tablespoons of warm water and a pinch of sugar and let stand until foamy, 5 minutes.
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3
In the bowl of a standing mixer fitted with the dough hook, combine the flour, nutmeg and cinnamon with 1/4 cup of sugar.
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4
Add the milk, egg, egg yolk and half of the softened butter; beat at low speed for 3 minutes.
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5
Beat in the yeast, then add the salt.
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6
Beat the dough on medium speed until soft and silky, about 8 minutes; the dough should pull cleanly away from the bowl.
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7
With the machine on, add the remaining softened butter to the dough in walnut-size lumps, beating at low speed between additions until incorporated.
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8
Drain the currants, pressing out any excess water; beat them into the dough on low speed.
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9
Transfer the dough to a greased bowl, cover and let stand in a warm, draft-free spot until doubled in bulk, 1 hour.
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10
Punch it down, reform into a ball and return to the bowl.
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11
Cover and let stand until billowy, 1 hour.
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12
Butter 2 large baking sheets.
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13
Turn the dough out onto a work surface and cut it into 12 equal pieces.
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14
Pinch each piece into a ball and arrange 6 balls on each of the prepared baking sheets, smooth sides up.
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15
Cover with plastic wrap and let stand for 10 minutes.
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16
Using lightly floured hands, press each ball into a flat 4-inch disk.
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17
Using a 1 1/4-inch round cutter, stamp out the centers of each disk and return the holes to the baking sheets.
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18
Cover loosely with plastic wrap and let stand for 1 hour, until risen slightly.
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19
Position racks in the upper and lower thirds of the oven and preheat the oven to 400.
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20
Bake the doughnuts and holes for 25 minutes, shifting the pans from top to bottom and front to back halfway through; the doughnuts are done when they are golden and puffy and an instant-read thermometer inserted into the thickest part registers 200.
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21
Spread sugar in a shallow bowl.
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22
Brush the hot doughnuts and holes on both sides with the melted butter and dredge them in sugar.
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23
Transfer them to a platter and serve.
