Hmmm... I can't upvote, but If I could, I would have. I also do Koeksisters - my recipe on my other platform - will bring it across in due course. I like your use of different spices from me, and also in the dough/batter.

About the syrup: I have discovered that the secret to stopping it from crystalising is NOT to stir it AT ALL. Then you can keep them in the fridge rather than the freezer - in the syrup which then soaks into them. Oh and to keep the syrup cold, and I need to do that sometimes when it's 40 in McGregor, is to keep it in a metal pot and to refrigerate while doing the dough and letting it rest (also important) and then have it in an ice bath while you do the frying. Perhaps I'm teaching an old dog new tricks, but if it helps.... :D