Heat the water with the orange peel, cinnamon stick, brown sugar, and butter. When it starts to boil, remove from heat.

Remove the cinnamon stick and orange peel.

Add the flour all at once and stir constantly.

Add the eggs one at a time, mixing well after each addition.

Fill a pastry bag fitted with a large star tip.

Heat 1 quart (1 liter) of vegetable oil.

Pipe the churros into the hot oil to your desired length.

Fry for a few minutes on both sides until golden brown. Drain on paper towels, then mix powdered sugar and ground cinnamon together.