Churros

In 4- to 5-quart Dutch oven or deep saucepan, heat oil (1 1/2 inches) to 375°F. Line cookie sheet with parchment paper; spray with cooking spray. Line heatproof plate or tray with paper towels.

In large bowl, mix sugar and cinnamon; set aside.

In 3-quart saucepan, heat water and butter to rolling boil over high heat. Reduce heat to low; stir in flour and salt. Stir vigorously 30 to 60 seconds, until mixture forms a ball.

Transfer dough to medium bowl; let stand 5 minutes, then stir in egg with rubber spatula until smooth and glossy. Mixture will be sticky.

Spoon mixture into pastry bag fitted with star tip 845 or 846. Onto cookie sheet, squeeze dough into 4-inch strips. Working in batches, gently lower dough strips into hot oil. Cook, turning frequently, 3 to 4 minutes, until deep golden brown. Drain churros on paper towel-lined plate. Gently coat churros in cinnamon sugar mixture while hot.

Repeat frying, draining and coating remaining dough strips. Discard remaining cinnamon sugar mixture. Serve warm.