Piping the dough through a star tip creates those iconic ridges that maximise the surface area for cinnamon sugar to cling to. I love how the crisp, fried exterior gives way to a soft, airy centre, making every bite a satisfying contrast in texture. It is a brilliant treat for anyone who enjoys a bit of a project in the kitchen that delivers a huge reward.
The Perfect Dip
The real magic happens when you plunge a warm pastry into the velvety chocolate sauce. By combining semi-sweet chocolate with a touch of heavy cream and butter, the sauce becomes glossy and rich, cutting through the sweetness of the cinnamon. It is a fantastic way to bring a taste of Spanish street food into your own home, and it is always a crowd-pleaser when sharing with friends.
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