Infuse the Water: In a small saucepan, combine the 120ml of water, cinnamon stick, and aniseed. Bring to a gentle simmer, then turn off the heat and let it steep for 10-15 minutes to infuse. Strain the water into a cup and let it cool until it's just warm.

Mix the Dry Ingredients: In a large mixing bowl, whisk together the 250g of plain flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Make a well in the centre.

Combine the Wet Ingredients: Pour the melted butter, beaten egg, and the warm, infused water into the well. Using a fork or your hands, gradually mix the ingredients together until a shaggy dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes, until it becomes smooth and elastic. It should feel soft but not sticky.

Rest the Dough: Form the dough into a ball, place it back in the bowl, cover with a clean tea towel or cling film, and let it rest at room temperature for at least 30 minutes. This is a vital step as it allows the gluten to relax, which will make rolling much easier.

Prepare for Frying: While the dough rests, prepare your coating by mixing the 150g of granulated sugar and 2 teaspoons of ground cinnamon in a shallow dish. Heat the oil in a large, deep frying pan or Dutch oven to 180°C. If you don't have a thermometer, a small piece of dough should sizzle immediately and turn golden in about 30-40 seconds.

Roll Out the Buñuelos: Divide the rested dough into 12-15 equal pieces and roll each into a small ball. On a lightly floured surface, use a rolling pin to roll one ball out into a very thin circle, about 15-18cm in diameter. You should almost be able to see through it. What works best for me is to roll from the centre outwards, rotating the dough frequently.

Fry Until Golden: Carefully lower one circle of dough into the hot oil. It will puff up and bubble almost instantly. Fry for about 30-60 seconds per side, until it's a beautiful golden brown and crisp. Use tongs to flip it. Avoid overcrowding the pan; I fry them one at a time.

Coat and Serve: Using tongs, remove the buñuelo from the oil, letting any excess drip off. Place it on a wire rack lined with paper towels for just a moment, then, while it's still warm, transfer it to the cinnamon-sugar mixture. Toss to coat it completely on both sides. Repeat with the remaining dough. Serve immediately while they are at their crispiest.