Churros with Sugar and Cinnamon

Zest of 1 orange, finely chopped
2 cups water
1 cup unsalted butter (2 sticks)
1 teaspoon salt
3 tablespoons sugar
Sugar and cinnamon for rolling
2 cups all purpose flour
8 eggs
Oil for frying

Combine the orange zest, water, butter, salt and sugar in a saucepan and heat to a rolling boil. Quickly stir in flour all at once. Stir briskly until well incorporated and dough is silky. Remove from heat and beat in eggs one at a time.

Place the dough in pastry bag with a large star tip. Pipe the dough onto a pan lined with parchment paper. Freeze the dough until firm so it can be easily handled. Heat oil to 375°, and deep fry the churros until golden brown, flip to evenly brown. Remove with slotted spoon to paper lined plate. Roll churro in sugar and cinnamon.

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