Bunuelos

3/4 cup milk
4 T. butter
1 T. aniseed, slightly crushed
1 tsp. salt
2 beaten eggs
3 cups all-purpose flour
1 tsp. baking powder
cooking oil for deep-fat frying
1/2 cup sugar
1 tsp. ground cinnamon

In small saucepan, heat milk, butter, aniseed, and salt to boiling. Cool to
room temprature. Stir in beaten eggs in mixing bowl, stir together flour and
baking powder. Add egg mixture. Mix well.

Turn dough out onto lightly floured surface. Knead till smooth, two or
three minutes. Divide, and shape dough into twenty balls. Cover; let rest
ten minutes. Roll out each ball into 4-inch circle. (For flatter bunuelos,
allow rolled dough to stand, uncovered at room temprature for 20 minutes,
turning after ten minutes to allow surface to dry slightly.) Fry, one at a
time, in deep hot fat ( 375 degrees) for four minutes or until golden brown,
turning once. Keep remaining circles of dough covered. Drain on paper
towels. Combine cinnamon and sugar in plastic bag. Gently shake warm
bunuelos, one at a time, in sugar mixture.