A flavorful brine that was originally developed for a Chinese inspired chicken dish. All ounce measurements are by weight.
Let's be honest; making a cinnamon-sugar mixture isn't exactly rocket science and hardly needs a recipe. However, the biggest mistake I see people make when mixing together a cinnamon sugar topping is not adding salt.
This is our "coffee and doughnuts" dessert that we serve at Stella. It's a simple pate a choux base that is fried to order, tossed in a cinnamon-sugar mix, and served with a buttered mocha emulsion. This recipe can also be used for churros by simply fitting your pastry bag with a star tip. See attached recipe for "buttered mocha emulsion."
