Cocoa Pebbles Churros
Cocoa Pebbles Churros
Churros are a traditional Spanish fried dessert coated in cinnamon-sugar, that are similar to doughnuts. Serve this chocolatey take on the classic dish with a warm dulce de leche dipping sauce. Recipe courtesy of Post.
Servings
6
servings
Ingredients
- ½ cup cocoa pebbles cereal
- ¼ cup sugar
- 2 teaspoon ground cinnamon
- ½ cup cocoa pebbles cereal
- 1 cup water
- 2 tablespoon sugar
- ½ teaspoon salt
- 2 tablespoon butter
- ¾ cup all-purpose flour
- vegetable oil
- ½ cup canned prepared dulce de leche (available in latin markets or grocery aisles)
- ¼ cup sweetened condensed milk
Directions
- In a food processor, grind the cereal into a fine powder.
- Combine the cereal, sugar, and cinnamon in a shallow bowl. Set aside.
- 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.
- 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.