Pecan-flavoured buñuelos de viento

Pulverise the pecans in a blender.

Add the milk, melted salted butter, maple extract, vanilla extract and eggs; mix on low speed.

Sift the flour, sugar and baking powder into the blender with it running so it begins to mix.

Transfer the batter to a dish big enough to fit the mold and let it sit 20 to 30 minutes.

Meanwhile fill a skillet halfway with oil on the lowest setting and leave the mold in the oil to heat.

After 30 minutes raise the heat to medium-low. Lift out the mold and blot excess oil with a kitchen towel or paper towels.

Dip the mold in the batter without letting the batter go over the top of the mold, then into the oil; shake about 10 seconds until the batter releases.

Fry until golden, flip, fry until golden, remove and drain. Repeat. If batter sticks to the mold, push it out.

Traditional decoration: as soon as they come out of the oil, sprinkle both sides with sugar and crushed pecans.

Second decoration: drizzle melted chocolate, white chocolate or dulce de leche, add sprinkles if wanted and very finely chopped pecans.

Serve, or wrap individually; once the chocolate dries they stay crunchy and crispy for days.