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Churros (Spanish Doughnuts)

1/4 cup butter or margarine, Cut into small pieces
1/8 tsp. salt
1-1/4 cups All purpose flour, sifted
3 eggs
1/4 tsp. Vanilla extract
Salad oil for deep frying

1/2 tsp. cinnamon
1/2 cup 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* 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.

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