Prepare the syrup by combining sugar, water, and anise seeds in a small saucepan.

Cook the syrup over medium heat for approximately 30 minutes, or until it thickens to a thin syrup consistency.

Keep the syrup warm, being careful not to overcook it, as it may crystallize.

Dissolve dry yeast and 1 teaspoon of sugar in warm water.

Add 3/4 cup of all-purpose flour to the yeast mixture and mix well to form a smooth batter.

Cover the batter and place it in a warm place to rise until bubbles form on top.

In a separate bowl, combine eggs, lemon zest, vanilla extract, 1 tablespoon of sugar, salt, and cream or evaporated milk.

Beat the mixture for 5 minutes until light and fluffy.

Add the yeast mixture and 2 cups of flour to the egg mixture and mix to form a soft batter.

Cover the batter and place it in a warm place for at least 1 hour, or until it has doubled in volume.

Heat vegetable oil in a heavy saucepan to 325 degrees F.

Carefully drop about 6 small tablespoonfuls of batter into the hot oil.

Fry the malasadas until they are a light golden color, turning them once during cooking.

Remove the fried malasadas from the oil and place them on absorbent paper to drain excess oil.

Continue frying the remaining batter until all batter is used.

Place the drained pancakes in the warm syrup to coat them evenly.

Remove the coated pancakes from the syrup.

Arrange the malasadas on a platter and serve as soon as possible.