Buñuelos - Rick Bayless

Ingredients

• 1/2 cup warm (110-degree) water
• 1 packages active dry yeast—instant is okay
• 1 teaspoon sugar
• 1 pound (about 3 1/4 cups) all-purpose flour
• 2 tablespoons butter, softened
• 4 large eggs at room temperature
• 1 teaspoon salt
• Oil to a depth of 1 inch in a wide skillet, for frying
• 3/4 pound piloncillo (cone sizes very widely; note weight on package), roughly chopped OR 1 ½ cups packed dark brown sugar plus ¼ cup molasses
• 1/4 teaspoon anise seeds, coarsely crushed (optional)
• 1 inch cinnamon stick, preferably Mexican canela
• 2 cloves
• A 2-inch strip orange zest (colored part only), removed with a vegetable peeler