Maple Pecan Churros

Servings:

12-15 churros

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup whole milk
• 1/2 cup maple syrup
• 1/2 cup toasted pecans, chopped
• Vegetable oil for frying

Instructions:

Make the dough:

1. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg.
2. In a separate large bowl, whisk together melted butter, eggs, vanilla extract, and milk.
3. Gradually add the dry ingredients to the wet ingredients and mix until a smooth dough forms.

Rest the dough:

1. Cover the dough with plastic wrap and let it rest for 30 minutes.

Fry the churros:

1. Heat about 2-3 inches (5-7.5 cm) of vegetable oil in a deep frying pan over medium-high heat.
2. Once hot, pipe the dough into long strips, cutting them to about 4-5 inches (10-12.5 cm) in length.
3. Fry the churros for 2-3 minutes on each side, or until golden brown and puffed up.
4. Drain the churros on paper towels.

Make the maple glaze:

1. In a small bowl, whisk together maple syrup and powdered sugar until smooth.

Assemble the churros:

1. Once fried and still warm, toss the churros in a large bowl with chopped pecans.
2. Drizzle the maple glaze over the top of each churro.

Notes:

• If you want to make the churros ahead of time, you can fry them up to 2 hours before serving. Simply reheat them in the oven at 375°F (190°C) for a few minutes.
• To toast pecans, preheat your oven to 350°F (180°C). Spread out 1/2 cup of pecan halves on a baking sheet and bake for 5-7 minutes or until fragrant.