Churros (Spanish Doughnuts)
Yield: 24 Servings
Source: From McCalls "World-Wide Cooking".

1/4 c butter or margarine, cut into small pieces
1/8 tsp salt
1 1/4 c all purpose flour, sifted
3 eggs
1/4 tsp vanilla extract
vegetable oil for deep frying
1/2 tsp cinnamon
1/2 c sugar

In a medium saucepan, combine butter with 1/2 cup water. Stir over low heat until butter is melted. Bring just to boiling; add salt, and remove from heat. Add flour all a once; beat very hard with a wooden spoon. over low heat, beat until very smooth-about 2 minutes. Remove from heat; let cool slightly. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Continue beating until mixture has a satinlike sheen. Meanwhile, in a deep skillet or deep fryer, slowly heat salad oil (at least 1-1/2 inch) to 380*F on deep fry thermometer. Press the doughnut mixture through a large pastry bag with a large, fluted tip, 1/2 inch wide. With wet scissors, cut batter into 2 inch lengths as it drops into hot oil. Deep fry, a few at a time, 2 minutes on each side, or until golden-brown. Lift out with slotted spoon; drain well on paper towels. Meanwhile combine cinnamon and sugar in a medium bowl. Toss drained doughnuts in sugar mixture to coat well. Serve warm with hot chocolate or coffee.