Ingredients
- 1 cup water
- 1/4 cup + 3 tbsp butter
- 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- 1 tsp vanilla extract
- 1 cup plain flour
- 1 tsp sea salt
- 2 eggs
- 4 cups oil, for frying
FOR THE MAPLE-SALTED CARAMEL
- 1/2 cup maple spread
- 1/4 cup double cream
- 1 tbsp unsalted butter, softened
- 1/2 tsp sea salt
FOR THE CINNAMON SUGAR
- 1 tsp ground cinnamon
- 4 tbsp maple sugar
Method
TO MAKE THE CHURROS
- In a large saucepan over medium heat, add water, butter and pure maple syrup.
- Bring to a boil, then add vanilla.
- Turn off the heat and add flour and salt.
- Stir with a wooden spoon until thickened.
- Let the mixture cool for 10 minutes.
- Beat the eggs one at a time into the cooled mixture until combined.
- Transfer the mixture to a piping bag fitted with a large open star nozzle.
- In a large pan over medium heat, add the oil until it comes halfway up the side of the pan and heat to 180°C.
- Holding the piping bag a few inches above the oil, carefully pipe the mixture to 6″ in length, using scissors to cut the dough from the piping bag.
- Fry until golden, about 5 minutes.
- Fry 3 to 4 churros at a time and let oil come back to 180°C before each batch.
- Remove the churros with a slotted spoon or tongs and immediately roll the churros in the cinnamon maple sugar, then place on a cooling rack.
TO MAKE THE CARAMEL
- In a large pan, add the maple spread and double cream.
- Boil both ingredients on medium heat for 1 minute, stirring continuously.
- Add the unsalted butter and sea salt at the end, stir and pour into a jar.
