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1
Combine all syrup ingredients in a 1-quart heavy saucepan and bring to a boil, covered, stirring occasionally until sugar is dissolved.
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2
Remove lid and boil until slightly thickened and reduced to about 1 cup, about 15 minutes.
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3
Cool syrup, then discard cinnamon sticks and zest.
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4
Whisk together flour, salt, and baking powder in a bowl.
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5
Add hot water, stirring until a soft dough forms.
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6
Knead dough on a lightly floured surface until smooth, 3 to 5 minutes, adding more flour as needed to keep dough from sticking.
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7
Form dough into a ball and let stand, covered with plastic wrap, 30 minutes.
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8
Cut dough into 12 equal pieces and roll each into a small ball.
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9
Roll out each small ball into a roughly 6 1/2- to 7-inch round (about 1/16 inch thick) with a floured rolling pin, lightly dusting dough and pin with flour as necessary to prevent sticking.
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10
Arrange rounds in 1 layer on 2 long sheets of wax paper very lightly dusted with flour.
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11
Heat 1 1/2 inches oil in a wide 4-quart heavy pot over moderate heat until it registers 390 to 400F on thermometer.
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12
Brush excess flour from 1 dough round and fry, turning over once, until golden brown, crisp, and puffed in places, about 2 minutes total.
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13
Transfer with tongs to paper towels to drain.
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14
Fry remaining rounds, 1 at a time, in same manner, returning oil to 390 to 400F before adding each.
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15
Serve fried pastries drizzled with syrup.
