Instructions: For dough: Combine orange zest, water, butter, salt and 3 tablespoons sugar

In a saucepan. Heat to a rolling boil. Quickly stir in flour all at once. Stir briskly over heat until all ingredients are well-incorporated and dough is silky and pulls easily away from sides and bottom of the saucepan.

Place dough in a mixer and beat on medium speed with the paddle attachment.

Add eggs one at a time as dough cools, then beat for 5 minutes.

Place dough in pastry bag with a large star tip. Pipe dough onto a prepared sheet pan in tube shapes 3 inches long and 1 inch thick. Freeze piped dough until firm so it can be more easily handled.

Heat oil to 375 degrees and deep-fry churros until golden brown. Flip to complete browning. Remove with slotted spoon to a plate lined with paper towels.

Let cool.

To assemble churros: Push a tunnel through both ends of churros with handle of a wooden spoon. Fill a small pastry bag with flavored pastry cream (see below) and pipe into churros. Repeat with each flavor. Refrigerate for 30 minutes.

In a bowl, stir together 1/2 cup sugar and cinnamon. Toss churros in cinnamon sugar. Each plate should get three churros, one of each flavor.

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