Prepare the cinnamon sugar coating by combining the white sugar and cinnamon powder in a bowl. Mix well and set aside.

In a saucepan, combine the fresh milk, butter, sugar, and salt.

Heat until the butter has melted and the mixture reaches a boil.

Lower the heat.

Add the sifted all-purpose flour all at once.

Stir continuously until the mixture becomes smooth and forms a dough.

Turn off the heat.

Allow the dough to cool for about 10 minutes.

Transfer the dough to a mixing bowl.

Add one egg and mix until fully incorporated.

Add the second egg and mix just until smooth. Avoid overmixing.

Transfer the dough into a piping bag fitted with a Wilton 1M or similar star piping tip.

Heat enough oil in a frying pan.

Pipe several inches of dough directly into the hot oil, cutting each piece with scissors.

Fry until golden brown on all sides.

Remove and drain briefly.

While still warm, roll each churro in the prepared cinnamon sugar mixture.

Prepare the chocolate dip by melting the chocolate using either: Microwave, or Double boiler.

Stir in the milk, salt, and cinnamon powder until smooth.

Serve the freshly cooked churros with the warm chocolate dip.