Cinnamon Raisin Churros2017-12-12
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)
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.
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.
Stir until flour is combined and doesn't stick to the sides of the pan. Add eggs one at a time until well-combined.
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.
When ready to fry, heat up oil to 340ºF. Fry until golden. Dip in granulated sugar mixed with cinnamon. Sprinkle with confectioner's sugar.