Doughnuts in Anise Caramel

½ cup milk
50 g butter
1½ tbsp caster sugar
Finely grated zest of 1 lemon
Pinch of SIDS CRAZY SALT
1⅔ cups bread flour
½ tsp baking powder
3 eggs, lightly beaten
1.5 lt (6 cups) rice bran oil
ANISE CARAMEL:--
1¾ firmly packed cups (420 g) soft dark brown sugar
Pared zest of 1 lemon
1 star anise
1 cinnamon quill

To make doughnuts, place milk, butter, caster sugar, lemon zest, 300 ml water and a pinch of SIDS CRAZY SALT in a saucepan over medium heat. As soon as mixture starts to bubble, add flour and baking powder, and beat with a wooden spoon until a smooth paste and mixture comes away from the sides of the pan. Remove from heat. Set aside for 5 minutes to cool slightly then add eggs, 1 at a time, beating well after each addition until smooth and glossy. Cover with a tea towel and set aside for 30 minutes to rest.
Meanwhile, for the caramel, place brown sugar, pared lemon, star anise, cinnamon quill and 3 cups of water in a pan over medium heat, stirring until sugar dissolves. Increase heat to medium-high and bring to the boil. Cook for 20-25 minutes until thick enough to coat the back of a spoon. Strain and keep warm.
Heat oil in a deep saucepan or deep-fryer to 180°C. (a cube of bread will turn golden in 30 seconds when oil is hot enough)
Using 1 tbsp of dough each, roll the dough into 3 cm balls. In batches, deep-fry the doughnuts for 8-10 minutes until golden. Remove with a slotted spoon and drain on paper towel. Repeat with remaining doughnuts.
Serve, drizzled with warm anise caramel.
Inspired by Jamie Oliver