½ cup International Delight Fruity PEBBLES™ Coffee Creamer. (120 mL)
¾ stick unsalted butter
1 tablespoon sugar
¼ teaspoon kosher salt
1 cup all purpose flour (125 g)
4 large eggs
2 qt canola oil (2 L), for frying
2 cups Fruity PEBBLES™ Cereal. (250 g)
1 can sweetened condensed milk
Nutrition Info
Calories 881
Fat 88g
Carbs 20g
Fiber 0g
Sugar 12g
Protein 4g
How to Make It
1. Step
In a medium saucepan with a wide, heavy bottom, combine the water, International Delight Fruity PEBBLES™ Coffee Creamer, butter, sugar, and salt. Bring to a boil over medium heat, stirring to combine. Add the flour and use a heat-resistant rubber spatula or wooden spoon to stir until a thick paste forms. Reduce the heat to low and continue stirring, allowing some of the moisture in the dough to cook off, 2–3 minutes. Remove the pot from the heat and let cool for 10–15 minutes.
2. Step
Add the eggs to the dough, 1 at a time, stirring vigorously to ensure that each egg is completely incorporated before adding the next. The dough should be glossy.
3. Step
Place the dough in the refrigerator to chill for 15–20 minutes, then transfer to a piping bag fitted with a large star tip.
4. Step
While the dough chills, heat canola oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack over a baking sheet. Add the Fruity PEBBLES™ Cereal to a shallow dish.
5. Step
Carefully pipe a few 5-inch strips of the churro dough directly into the hot oil, using scissors to release from the piping bag, and fry for 4–6 minutes, flipping occasionally, until the dough is puffed, golden brown, and crispy. Use tongs or a small spider to carefully transfer the churros to the wire rack to cool slightly while you repeat with the remaining dough.
6. Step
Brush the sweetened condensed milk over half of a churro, then roll in the Fruity PEBBLES™ Cereal to coat. Repeat with the remaining churros.
