- 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
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.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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