For the syrup, bring 2 cups of granulated sugar, 1¼ cups of water, 2 tablespoons of honey, 1 teaspoon of lemon juice, and 1 teaspoon of vanilla extract to a boil. Simmer for 20 minutes, then let cool completely.
For the dough, whisk 2 cups of all-purpose flour, 1 tablespoon of dry yeast, 1 tablespoon of dry milk, 1 tablespoon of sugar, 2 teaspoons of cornstarch, ½ teaspoon of baking powder, and ⅛ teaspoon of salt.
Beat in 1⅓ cups of warm water until the dough is elastic. Cover and leave to rise somewhere warm and dark for 1-1½ hours.
Heat 1½-2in / 4-5cm of oil in a deep frying pan over medium heat. Spoon the dough into a piping bag and pipe lengths of about 1in / 2.5cm into the oil, snipping each off with scissors.
Fry in batches, turning the balls and pushing them under the oil, until golden, or deeper for crunchier balls. Move each batch straight from the oil into the cooled syrup, then lift out and drain.
