Cinnamon Raisin Apple Fritters

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Breakfast // Cinnamon Raisin Bread // Dessert

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Cinnamon Raisin Cinnamon Raisin

Warm, gooey fritters made with cubed Cinnamon Raisin Bread and cinnamon apple filling, gently pan fried and glazed.

Ingredients

Spiced Apples
  • 2 Apples, cubed to ½-inch
  • 2 Tbsp. Sugar 
  • 1 ½ Tbsp. Butter 
  • ½ tsp. Apple Pie Spice Blend
Bread Mixture
  • 1 ½ C. Milk
  • 2 Tbsp. Butter
  • 2 Egg Yolks
  • ¼ tsp. Salt
  • ½ C. Cane Sugar
  • 2 loaves of Canyon Bakehouse Cinnamon Raisin Bread, crusts removed, cubed to ½-inch
  • 1 qt. Vegetable Oil
Glaze
  • 1 ¼ C. Powdered Sugar
  • ½ C. Whole Milk
  • ½ tsp. Vanilla 
  • Pinch of Salt

Directions

  1. Prepare a standard muffin tin with paper liners.
  2. Place a medium saucepan over medium-high heat. Add in the apples, sugar, butter, and apple pie spice and bring to a low simmer. Cook for about 5 minutes, until just softened. Remove from heat.
  3. Place the cubed bread in a bowl.
  4. Pour the milk into a saucepan over medium heat and whisk until steaming. Add the salt and sugar and whisk to dissolve.
  5. Add the butter to the hot milk mixture. Remove from the heat and whisk until melted.
  6. Whisk the egg yolks and slowly pour them into the hot milk mixture. 
  7. Pour the hot milk mixture over the cubed bread. Set aside until saturated, about 10 minutes.
  8. Spoon the saturated cubed bread into the paper liners in loose bundles.
  9. Spoon the cooled apple mixture into each bundle, tucking between the bread cubes.
  10. Cover the muffin tin with plastic wrap and allow bread and apple bundles to chill for 2 hours or overnight.
  11. Pour the vegetable oil into a deep pot over medium heat. Bring to 350 degrees and maintain.
  12. Working with one or two at a time, remove the chilled bread and apple bundles from the paper liners. Pat them to a ½-inch thickness and gently lower them into the hot oil.
  13. Fry the bundles for about 1 minute before flipping and frying for another 30 seconds to achieve a deep golden color. Using a slotted spoon, transfer the fritters to a cooling rack. 
  14. To make the glaze, combine the powdered sugar, milk, vanilla and salt in a double boiler. Whisking, heat the mixture until smooth and incorporated.
  15. Brush the fritters with glaze and allow them to set, about 10 minutes.