Ingredients
Cinnamon and Cocoa Pebbles Coating:
- 1/2 cup Cocoa Pebbles Cereal
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
Cocoa Pebbles Churros:
- 1 cup water
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 2 Tablespoons butter
- 3/4 cup all-purpose flour
- 1/2 cup Cocoa Pebbles Cereal
- Vegetable oil
Dulce de Leche Dipping Sauce:
- 1/2 cup canned prepared Dulce de Leche (available in Latin markets or grocery aisles)
- 1/4 cup sweetened condensed milk
Directions
- In a food processor, grind cereal into a fine powder.
For coating:
- Combine 1/4 cup ground cereal, sugar and cinnamon in a shallow bowl. Set aside.
For churro dough:
- In a small saucepan over medium heat, whisk together water, sugar, salt and butter. Bring the mixture to a boil then remove it from the heat. Stir in the flour and 1/4 cup ground cereal, mixing until it forms a ball.
- Heat 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 above the oil to prevent it from bubbling over. Heat oil until it 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 two or three churros at a time.
- Transfer the churros to a paper towel-lined plate. Cool for about 2 minutes, then roll in the cinnamon-sugar mixture. Repeat process with remaining dough.
For dipping sauce:
- In a small saucepan over medium heat, combine Dulce de Leche and sweetened condensed milk. Heat until melted. Serve warm with prepared churros.
