Slice the bolillos in half and place them in the oven at 350°F for 15 minutes, or until they are golden and crisp. (If you use bread that is already stale, that's even better. Once toasted, remove and let cool.)

While the bolillos are toasting, prepare the syrup. In a large pot, add the cinnamon sticks and anise seeds. Bring to a boil over medium heat for 10 minutes. Then add the piloncillo and agave nectar, and boil for another 5 minutes or until the piloncillo dissolves. Lower the heat to a simmer.

Pour the oil into a skillet and heat over medium heat. While the oil heats, separate the egg whites into a bowl and beat until stiff peaks form. Slowly add the yolks one at a time, beating continuously until the mixture is fluffy. Dip the toasted bolillos into the egg mixture, making sure they are well coated. Fry them in the hot oil, a few at a time, until golden on all sides. Place them on a paper towel to drain excess oil.

Once the bread is coated in egg, fried, and drained, add them to the pot with the syrup. Let them simmer for 5 minutes or until the bolillos have absorbed the syrup. Serve with powdered sugar.