In a medium saucepan, over low heat, bring the milk, orange zest, and sugar to a low simmer.

Whisk in the cocoa, light corn syrup, and the chocolate chips.

Stir until the mixture is smooth.

Remove from the heat and reserve as chocolate sauce.

In a small bowl, combine the sugar and cinnamon to make cinnamon sugar.

Reserve the cinnamon sugar mixture.

Put the water, vanilla, butter, sugar, salt, and the orange zest into a medium saucepan.

Bring the donut mixture to a simmer over medium-high heat.

Remove the mixture from the heat and add the flour.

Stir with a wooden spoon until the flour is incorporated and begins to pull away from the sides of the pan, about 8 minutes.

Fill a large Dutch oven halfway with vegetable oil and heat to 360 degrees F over medium heat.

Put the flour mixture into a large bowl.

Using a hand mixer, slowly add the eggs 1 at a time.

Ensure each egg has been fully incorporated into the batter before adding the next.

Oil a 1-ounce ice cream scoop.

Scoop the batter into the hot oil.

Fry the dough balls, in batches, until they are a deep golden brown on all sides.

Test a fried donut to make sure that the center is cooked.

Remove them from the oil.

Frying will take about 8 minutes per batch.

Put a few donuts into a brown paper bag.

Pour in 2 tablespoons of the cinnamon sugar mixture.

Close the bag and shake.

Repeat until all donuts are coated.

Serve with chocolate sauce for dipping.