Churros

1/2 cup caster sugar
2 tsp cinnamon
1 cup milk
90g unsalted butter
1 1/3 cups plain flour
2 eggs
3 cups vegetable oil

Chocolate sauce
395g condensed milk
200g dark chocolate, chopped

1. Put sugar and cinnamon on baking paper and mix to combine. Put milk and butter in a medium heavy-based pan and cook, stirring, over a low heat until butter is metled (do not boil). Add flour and still until mixture and forms a ball. Transfer to a medium bowl.
2. Add eggs, one at a time, to warm mixture, beating well after each addition. Transfer to a large piping bag fitted with a 1cm star nozzle. Heat oil in a large heavy based pan over a high heat. Pipe 6-8cm lengths of dough into oil. Cook, in batches, for 2-3 mins or utnil churros float to top and are golden. Remove with a slotted spoon. Toss in sugar mixture to coat well.
3. To make chocolate sauce, put condensed milk and chocolate in a small heavy based pan over a low heat. Stir with a metal spoon until smooth. Serve churros with choc sauce.