Easy Churros

In a medium saucepan over high heat, boil together:
1 cup water
1/2 cup (one cube) butter
1/4 tsp. salt

Turn heat to low and add, stirring vigorously:
1 cup flour

Remove from heat. Beat 3 eggs in a small bowl and mix in with the flour mixture until all one texture of dough.

Heat 1-2 inches of oil in a heavy, high sided pan on medium heat (about 360*).
Mix 1/2 cup sugar and 1/4 tsp. cinnamon in a shallow dish or plate. Set aside.

Put dough into a pastry bag fitted with a medium star tip. (I use an open star tip that's about 3/8" across.)

Using scissors in one hand and the pastry bag in the other, squeeze dough (I made mine about 5 inches long) into the pan of hot oil and cut off with scissors. Repeat to fry more in the pan. Let brown vary lightly and turn over. Drain on paper towels until cool enough to touch. Roll in cinnamon and sugar. Best served warm.
I didn't count, but I think it made about 3 dozen 4-5 inch churros.