Start with making the syrup. Put sugar, water and a slice of lemon in a large saucepan and bring to a boil. Once it boils, reduce the heat and let it simmer for 10-15 minutes or until it becomes syrupy. Remove from the heat and let it cool completely. 

Now, you can make the dough. Heat water and butter together in a large saucepan until the butter melts. Slowly add in the flour and stir quickly with a spatula for about 10 minutes or until everything holds together.

Remove it from the heat and transfer the dough into a bowl. Let it sit until it cools completely. Then add in semolina and cornstarch. Stir well. 

Add in eggs, one by one. And stir well with a spatula after each egg. You should have a smooth batter. Transfer it into a piping bag. Place a star nozzle on the tip of the bag and put it aside.

Put oil in a large pan. Squeeze the dough from the piping bag into the cold oil, giving it a circular shape. Cut the dough after each time with scissors. Make sure you dip the tip of the scissors into oil so that the batter won’t stick on it when cutting.

Put the pan on medium heat and fry the batter rings until golden and crispy. Transfer them immediately into the cold syrup. Let them sit for a few minutes and then transfer on a plate. Repeat these steps for the remaining batter. Make sure the oil cools completely before squeezing the batter in it.