Instructions: Sift together all dry ingredients. Whisk the milk, egg and anise seed until frothy. Combine flour and milk mixtures to make a dough.

On a floured surface, kneed for 5 to 10 minutes. Cut into approximately 30 pieces and shape into balls. Cover with a cloth and let stand for 20 minutes.

In a heavy pan heat the oil to 350 degrees and fry the bunuelos 3 to 5 minutes or until golden brown. Drain on paper towels and serve with Cinnamon Wine Sauce.

For the Cinnamon Wine Sauce: Simmer all ingredients, constantly stirring until the sugar is dissolved. Spoon over the bunuelos.

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