Cinnamon Raisin Churros



240 ml. Raisin water
110 gms. butter
2 gms. salt
185 gms. bread flour
188 gms. eggs
75 gms. California Raisins, coarsely chopped
2 gms. cinnamon
granulated sugar, as needed
confectioner’s sugar, for dusting (optional)



Step 1

To make raisin water, soak California Raisins in 1-¼ cups hot water for 1 hour. Take 1 cup of water. Drain and set aside the soaked California raisins.

Step 2

In a saucepan, combine water, butter and and salt. When it boils, turn down the heat and add in the flour and cinnamon at once.

Step 3

Stir until flour is combined and doesn't stick to the sides of the pan. Add eggs one at a time until well-combined.

Step 4

Fold in the California Raisins. Pipe out using a half-inch star tip on a piece of non-stick paper. Freeze for at least 2 hours.

Step 5

When ready to fry, heat up oil to 340ºF. Fry until golden. Dip in granulated sugar mixed with cinnamon. Sprinkle with confectioner's sugar.

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