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1
In a medium saucepan, combine the water, brown sugar, and anise seeds.
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2
Over medium heat, stir the mixture until the sugar has dissolved, then increase the heat and bring the liquid to a boil.
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3
Regulate the heat so that the mixture is simmering, then cook for about 20 minutes, until it has reduced to about 1 1/4 cups.
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4
Set the syrup aside to cool.
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5
In a medium saucepan over medium-high heat, combine the water, salt, anise seeds, and lard and bring to a boil.
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6
When the lard has melted and the liquid is boiling, remove from the heat and stir in the flour all at once.
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7
Return to the heat and continue stirring for a minute or 2 until the mixture pulls away from the sides of the pan.
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8
Again remove from the heat and add the eggs, beating well after each addition.
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9
The dough should be very soft and only just hold its shape.
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10
Lastly, mix the baking powder into the dough.
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11
In a large heavy skillet, heat about 1/2 inch of oil until it is smoking.
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12
Flour your hands well and break off a piece of dough.
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13
Roll it into a ball about 1 1/2-inches in diameter.
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14
Place the ball on your fingers and flatten to a cake about 3/4-inch thick.
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15
With your finger, push a large hole into the center of the dough.
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16
Make 3 more bunuelos and cook them for 2 to 3 minutes, turning over when one side is golden.
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17
While the first batch of bunuelos is frying, make 4 more and repeat until they are all cooked.
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18
You should have about 12 small bunuelos.
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19
Drain on paper towels until you have finished cooking them, then place 2 bunuelos in each of 6 warm bowls and drizzle the syrup over them.
