**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.
(About 15 Or So)
1 cup water
1/2 Tbsp oil
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
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