**Many visitors love these Mexican treats. Served as a  long fried stick of dough, covered with cinnamon and  sugar they are the perfect walk-about snack.

Churros

(About 15 Or So)

1 cup water

1/2 Tbsp oil

dash salt

1 cup flour

(oil for frying; cinnamon and granulated sugar for  sprinkling)

Bring water, oil, and salt to boil in a saucepan. Add the  flour all at

once, reduce heat, then stir (vigorously) with a wooden  spoon until it

forms a ball. Let cool at bit, then put into a pastry bag with  1/2 in. star

tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in  strips.

(Do a few at a time.) When golden on one side, turn over.

Drain on paper towels, then sprinkle in cinnamon and  sugar.

CHURROS 2 (SPANISH DOUGHNUTS)

 

Yield: 24 Servings

 

1/4 c Butter or margarine Cut into small pieces     

1/8 ts Salt

1 1/4 c All purpose flour sifted    

3 Eggs

1/4 ts Vanilla extract

Salad oil for deep frying     

1/2 ts 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.

Source: McCalls "World-Wide Cooking