Churros

2 T. butter

1-1/2 t. sugar

1/2 C. water

1/2 C. flour

1 egg


In a small saucepan, bring butter, sugar and water to a boil. Add flour all at once, stirring vigorously with a wooden spoon. Cook until mixture forms a ball. Remove from heat and cool 10 minutes.

Add egg, beat until smooth. Spoon dough into pastry bag fitted with a large star tip. Pipe dough in strips onto a baking sheet lined with wax paper. Freeze 10-20 minutes or until paper can be peeled off. Do not freeze solid.

Fry churros a few at a time in hot oil (375 degrees) until golden, turning occasionally. Drain on paper towels and sprinkle with cinnamon-sugar.

Serve warm.