Combine the boiling water and anise seeds and let steep until the water cools but is still warm. Strain out and discard the seeds, reserving the tea.

In a medium bowl combine the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the egg, butter, and vanilla, and then knead into the flour mixture.

Add the warm anise tea, 1 tablespoon at a time, until a soft and smooth dough is formed (you won’t need all the liquid). Cover and let the dough rest for 30 minutes.

While your dough is resting mix together the sugar and cinnamon for the cinnamon sugar. Set aside.

After the dough has rested, divide it into 12 equal portions and on a floured surface, roll the dough as thinly as possible. You can stack the rolled portions between sheets of parchment to prevent sticking.

Heat about 1 inch (3cm) of oil in a frying pan and set up a baking sheet lined with a wire rack or paper towels on the counter next to the pan. Place a bowl of cinnamon sugar nearby.

When the oil is hot (about 350°F/180°c), fry the buñuelos for a minute or two, pressing down into the oil, until golden brown. Flip and fry the other side for a minute or two, until golden brown.

Transfer to the rack or paper towels to let drain for a minute, and then sprinkle with cinnamon sugar while still hot. Repeat with the remaining buñuelos.

Best enjoyed straight away! Store cooled buñuelos in an airtight container for up to 3 days.