Once the pastry is fried, all you need to do is dip them or coat them in sugar syrup of one-string consistency (when syrup is pulled between two fingers, it should form a long string). The sugar syrup should be slightly thick when coating.
Once the pastry is fried, all you need to do is dip them or coat them in sugar syrup of one-string consistency (when syrup is pulled between two fingers, it should form a long string). The sugar syrup should be slightly thick when coating.