In a saucepan, combine the water, butter, splash of anise liqueur, pinch of salt, and teaspoon of sugar. Bring to a boil.

Meanwhile, sift the flour with the baking powder.

When the liquid starts to boil, add the flour and baking powder all at once. Without removing from the heat, stir constantly until the dough pulls away from the sides of the pan. Remove from heat and let cool until just warm.

Transfer the dough to a bowl and add one egg. Mix well until fully incorporated.

Repeat the process with the remaining three eggs, adding them one at a time and making sure each is fully mixed in before adding the next.

Let the dough rest for about 30 minutes.

Heat plenty of oil in a deep pan.

Using two small spoons greased with oil, scoop small portions of dough (they will puff up a lot when frying) and drop them into the hot oil. Fry until they are puffed and golden brown.

On a plate, mix sugar and cinnamon, or just sugar if you prefer, and roll the warm buñuelos in the mixture to coat them well. Enjoy!