Directions:

Fill a deep-fryer or large Dutch oven halfway with vegetable oil and heat to 350 degrees F.

Mix the sugar and cinnamon together in a large shallow bowl, set aside.

Combine the butter, water and sugar in a large saucepan over medium-high heat and bring to a boil.

Once it has come to a boil, lower to a medium heat and add the flour, orange zest and nutmeg, stirring constantly until it comes away from the pan and it forms a ball.

Transfer dough to a bowl and use an electric mixer to help cool it off.

At this point you can whisk in the eggs, 1 at a time, until it becomes a smooth batter.

Transfer the mixture into a large piping bag fitted with a large star tip.

Working in batches, carefully pipe 4-inch long ribbons directly into the hot oil to fry.

Fry until golden, turning if necessary, about 2 to 3 minutes.

Remove with tongs and drain on paper towels.

Transfer the churros into the sugar/cinnamon mixture and toss to coat.

Serve immediately while still warm.