Churros with chocolate dipping sauce

1.Combine milk, butter and 1/4 cup sugar in a medium saucepan over moderate heat. Cook and stir for 2-3 minutes or until butter melts and mixture comes to the boil. Add flour, stirring until mixture comes away from the side of the pan and forms a ball.

2.Transfer mixture to a food processor. Add eggs, one by one, and pulse until well combined (dough should be thick and glossy). Spoon dough into a piping bag fitted with a 1cm star nozzle.

3.Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Carefully pipe 10cm lengths of dough into oil, slicing dough from nozzle with a small sharp knife. Deep-fry churros, in batches, for 2-3 minutes or until golden and cooked. Drain on paper towels. Combine extra sugar and cinnamon on a plate. Roll hot churros, one by one, in sugar mixture to coat.

4.Place condensed milk and chocolate in a medium heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Stir until melted and smooth. Serve churros with sauce.