1/4 cup butter
1/4 teaspoon salt
1 cup flour
2 large eggs
1 tsp. vanilla
vegetable oil for frying
1/4 cup sugar
1 teaspoon ground cinnamon
Combine water, butter, and salt in a medium saucepan.
Bring to a boil. Remove from heat; stir in flour. Beat with a wooden spoon until dough forms a ball and begins to leave the sides of the pan.
On high speed of an electric mixer, beat in eggs, one at time, beating after each addition, until mixture is smooth. Add vanilla.
In a deep frying pan or electric skillet, heat 3/4" of vegetable oil to 375. Spoon dough into a pastry bag fitted with a large star tip. Pipe 3 inch strips into hot oil (we used scissors to snip the dough into the oil).
Fry churros, a few at a time, for about 3 to 4 minutes or until a deep golden brown, turning once. Remove from oil using a slotted to; drain on paper towels.
Combine 4 tablespoons sugar with 1 teaspoon ground cinnamon in a clean brown paper bag. Toss churros in the cinnamon mixture to coat well.
Serve immediately or store in in a tight container for up to one day.
Makes approximately 3 dozen churros.