Churros (Spanish Doughnuts)

In a medium saucepan, combine butter with 1/2 C. 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 satin-like sheen. Meanwhile, in a deep skillet or deep fryer, slowly heat salad oil (at least 1-1/2 inch) to 380 degrees 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.

Yield: 24 servings