Churros are a weekly affair in our home. As in maple syrup. We love the deep-fried dough treats, dipped in smooth, rich chocolate.
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<br />The sweet dreaminess of the maple syrup comes through, with hints of toasty caramel and toffee.
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<br />I orginally planned on studding the piped churros (pre-frying) with candied maple bacon but I didn't manage to get that far. That could be a wonderful variation and a salty counterpoint to the smoothness of the churros, post-fried, What do you think?

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