Prepare the Chocolate Sauce (Chocolate Caliente).
In a large heavy pot or deep fryer, heat the vegetable oil (1 to 1-1/2 inches deep) to 375 degrees F. Add the bread slice and lemon to the hot oil and leave the bread there until becomes a very dark brown (almost, but not quite burned). Remove the bread and discard. Treating the oil in such a manner before cooking your churros will give them that unique flavor or authenticity.
Make sure your oil is hot enough before cooking the churros. Test by either using your cooking thermometer or by placing a small amount of dough in the hot oil (the dough should bubble up right away - if the dough does not do this, that means the oil is not hot enough).
In a large mixing bowl, sift together the flour and salt. Make a well in the center of the flour and add the boiling water. Beat vigorously with a whisk until the dough appears light, fluffy, and smooth. Add the egg as you continue to beat. Keep beating until your batter begins to appear shiny.
Fill a pastry bag fitted with a large star tip with the prepared dough. You could also use a Churro Maker.
Squeeze 3- to 4-inch strips of dough into the hot oil. Use a knife or kitchen shears to slice off each length as it emerges from the nozzle. For best results, a helper in the kitchen is desired.
Fry the churro strips until golden brown, turning once, about 2 minutes on each side. Cooking too many at a time will drop the oil temperature and cause your churros to cook unequally.
While the churros are still hot, roll or sift powdered sugar over each of them, if desired.
This churro recipe can be easily doubled.
Serve the Churros warm with the Chocolate Sauce for dunking.
This Spanish Chocolate Caliente is a popular hot chocolate sauce that people enjoy all year long. It is so rich and intense! In Spain, it is served both as a drink and with Churros for dipping. As the chocolate sauce will thicken as it cools, it is best to make it right before you are ready to serve it with the churros.
In a heavy pot, whisk together the milk and cornstarch.
Once the cornstarch is dissolved, heat the milk mixture over medium-low heat just until it starts to simmer, then remove from heat.
Add the chopped chocolate and immediately and begin stirring until the chocolate is completely melted. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate. At this point, taste the hot chocolate and add sugar if desired.
The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin.
Ladle immediately into cups or bowls and serve piping hot.
Yields 2 cups.
* I have had Churros served to me with and without powdered sugar. Usually for breakfast there is no powdered sugar on them.
Spanish Churros con Chocolate Recipe: https://whatscookingamerica.net/cynthiapineda/churros.htm