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Melt butter and add to water in a saucepan. Mix in flour, sugar and orange zest with a wooden spoon over a low heat.
Allow mixture to cool down for five minutes and then add eggs one by one.
Cook mixture over a low heat, stirring until a smooth consistency.
Put mixture into a piping bag. Pipe churros (7cm-10cm long) onto a baking tray lined with greaseproof paper.
Place churros in the fridge to harden.
Melt chocolate in a bowl over boiling water until smooth.
Deep fry churros for 3-5 minutes, roll in sugar and cinnamon, serve with melted chocolate on the side.