Instructions: To 370 degrees. Bring water to boil in a 2 quart saucepan. Add butter and salt. Heat until butter is melted. Add flour all at once; remove from heat. Beat until mixture is smooth and is the consistency of mashed potatoes. Beat in one egg at a time. When smooth, beat in cinnamon. Turn mixture into a pastry bag fitted with a large star tip. Squeeze directly into hot oil, making churros about 8 inches long. Cook 3 or 4 at a time until a deep golden brown; turn occasionally. Drain over skillte, then on paper towels. Sift powdered sugar over churros. Serve immediately. Do not store.

Makes 16 churros. Variation: (This came from Lydia Rodriguez.) Use 1 cup granulated sugar mixed with 1/2 teaspoon cinnamon instead of powdered sugar.

These were brought to Mexico by the Spainards. These crullers are often served with hot chocolate in Mexico.

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