Here, this way, Visconti :beckoning:
Trick is to have a cup of THICK hot chocolate alongside the coffee and dip your donut/churro into that.
Otherwise it’s like West Mediterranean children dipping croissants/magdalena cakes into their morning café-au-lait/café con leche. Not sure about the French, but Spaniards generally grow out of the habit and stick to the chocolate if they need a dip.

We’d need a whole thread on “dip or don’t dip”. There are all kinds of foods whose integrity is ruined when it’s dipped into a liquid, but others seem to LOVE the soggification of exquisite crispness. Thick chocolate seems to be where most of us can find common ground.