Cocoa Pebbles Churros

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Spanish fried dessert coated in cinnamon-sugar, that are similar to doughnuts

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Ingredients

  • 1/2 Cup Cocoa Pebbles cereal
  • 1/4 Cup sugar
  • 2 Teaspoons ground cinnamon
  • 1/2 Cup Cocoa Pebbles cereal
  • 1 Cup water
  • 2 Tablespoons sugar
  • 1/2 Teaspoon salt
  • 2 Tablespoons butter
  • 3/4 Cup all-purpose flour
  • Vegetable oil
  • 1/2 Cup canned prepared dulce de leche (available in Latin markets or grocery aisles)
  • 1/4 Cup sweetened condensed milk

Preparation

Step 1



CINNAMON AND COCOA PEBBLES COATING:
In a food processor, grind the cereal into a fine powder. Combine the cereal, sugar, and cinnamon in a shallow bowl. Set aside.

FOR THE CHURROS:
In a food processor, grind the cereal into a fine powder.

In a small saucepan over medium heat, whisk together the water, sugar, salt, and butter. Bring the mixture to a boil, then remove it from the heat.
Stir in the flour and ¼ cup of the ground cereal, mixing until it forms a ball.

Heat the vegetable oil in a large, heavy-bottomed deep pot set over medium-high heat. There should be about 3 inches of oil in the pan as
well as 3 inches of space above the oil to prevent any oil from bubbling over.
Heat the oil until a deep-fry thermometer reaches 375 degrees F.

Transfer the dough to a cloth or heavy-duty pastry bag fitted with a large star tip.

Pipe about 6 inches of dough over the pot of oil and fry until golden-brown.
Depending on the size of your pot, you can cook 2 or 3 churros at a time.

Transfer the churros to a paper-towel-lined plate. Cool for about 2 minutes, then roll them in the cinnamon-sugar mixture.
Repeat process with the remaining dough.

FOR THE DULCE DE LECHE DIPPING SAUCE:
In a small saucepan over medium heat, combine the dulce de leche and sweetened condensed milk. Heat until melted
. Serve warm with the prepared churros.

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