Serves: 20
Total Calories: 91

1/2 cup water
1/2 cup unsalted butter (1 stick), cut into 1/2-inch pieces
2 tablespoons granulated sugar
grated zest of 1 orange
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs, beaten
1 teaspoon vanilla extract
vegetable shortening or vegetable oil for deep-frying
1/2 cup confectioners' sugar
3 tablespoons unsweetened baking cocoa powder
1/4 teaspoon ground cinnamon

1. In a medium, heavy saucepan, combine the water, butter, granulated sugar, orange zest, and salt. Boil over medium heat, stirring occasionally so that the butter is completely melted by the time the water boils. Add the flour and stir until the dough forms a ball that leaves the sides of the pan and begins to film the bottom of the pan, about 1 1/2 minutes. Remove from heat and let cool for 2 minutes. Gradually beat in the eggs, then the vanilla. Transfer to a pastry bag fitted with a No.5 fluted tip (a 1/2-inch-wide opening).

2. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat to 375°F. In batches, without crowding, pipe 4- to 5-inch lengths of dough into the hot shortening, cutting off each length with a small sharp knife. Deep-fry until golden brown, about 2 1/2 minutes. Using a wire-mesh skimmer, transfer the churros to the wire rack to drain, and keep warm in the oven while frying the rest.

3. In a small bowl, mix the confectioners' sugar, cocoa, and cinnamon and place in a wire sieve. Sift the mixture over the churros and serve immediately.

Nutritional Facts:

Serves: 20
Total Calories: 91
Calories from Fat: 46

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