Cinnamon Churros Recipe

1/2 cup unsalted butter
1/2 tsp salt
1 cup cold water
1 cup flour
3 large fresh eggs
1 tsp real vanilla extract
sugar mixed with cinnamon for sprinkling

Turn your oven to 350 degrees and get out a pastry bag with a large 'star tip.' (If you don't have a pastry bag and tip, use a plastic food bag.) Also prepare a cookie sheet by lightly spraying with cooking oil.

In a saucepan over medium heat, combine the unsalted butter, salt, and the water; bring to a boil, then remove from heat and stir in the flour, continuing to stir until the flour thickens and forms a dough-like substance.

With an electric hand-mixer on low, start beating the dough in the saucepan. With the beaters running, add one egg at a time, blending them in totally before adding another egg.

When the eggs are all combined and the dough is thick, add the vanilla and incorporate it into the dough. Your dough should look somewhat like mashed potatoes but with a sticky feeling.

Now spoon the dough into the pastry bag (or plastic food bag).

Squeeze slender lines of dough into rows leaving at least an inch in between each row. Each line of dough should be about 4 inches long.

Bake in the preheated oven for about 15 to 18 minutes or until they are deep golden brown.

Remove the cookie sheet from the oven and immediately sprinkle cinnamon-sugar over the warm churros.

Enjoy while they are still warm or they may be served at room temperature.