Heat water, butter, sugar orange rind and salt in a heavy-based pan over a medium heat until the butter melts. Add flour all at once, cinamon and vanilla, then remove from heat and beat rapidly until the mixture pulls away from the sides of the pan.
Leave to cool slightly, then beat in eggs one at a time, until the mixture is thick and smooth.
Spoon into a piping bad with a wide star nozzle.
Heat the oil to approx 180 degrees C.
Pipe 5 inch lengths into the oil, cook for 4 minutes or until golden brown.
Remove with a slotted spoon and drain on kitchen paper. Dredge with the sugar
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