1

Place, demerara sugar, lime juice, cinnamon, fennel seeds and 160ml (2/3 cup) water in a small saucepan over medium-low heat. Stir until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium. Cook for 10 minutes or until the syrup thickens slightly. Transfer to a heatproof bowl. Set aside to cool. Strain through a fine sieve into a serving jug.

2

Meanwhile, place the butter and remaining water in a medium saucepan over medium-high heat. Bring to the boil. Remove from heat. Stir in the flour and salt. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the pan. Stir in the vanilla. Use a balloon whisk to whisk in the egg, then use a wooden spoon to beat until well combined.

3

Combine the caster sugar and cinnamon on a plate. Add enough oil to a large saucepan to reach a depth of 5cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds).

4

Use 2 metal teaspoons to shape 1 heaped teaspoonful of the dough into a ball, about 3cm wide. Repeat to make 3-4 balls. Carefully place the balls in the oil. Cook, turning occasionally with a slotted spoon, for 3 minutes or until golden and cooked through. Use a slotted spoon to transfer to a tray lined with paper towel. Set aside for 2 minutes to drain and cool slightly. Toss the warm doughnuts in the cinnamon sugar to evenly coat. Repeat, in 5 more batches, with the remaining dough, reheating the oil between batches. Serve warm with the syrup.