In a glass, add boiling water and anise seeds. Let stand for 5 minutes.
In a large bowl, add the flour, sugar, and yeast. Strain the anise seeds and add the water to the flour.
Add the eggs and mix with a wooden ladle. The dough is going to be sticky. Let stand for 30 minutes.
In a medium skillet, heat the oil over low heat.
Get your hands wet and remove a piece of dough (about the size of a golf ball), with your thumb, make a hole in the middle and stretch the dough to form a ring.
Place the ring in the oil and fry for 1 minute each side, or until golden brown. Drain on paper towels.
For the syrup, in a small saucepan over medium heat add the water and the panela, let it cook for 5 minutes. Cool.
Serve buñuelos with panela syrup or molasses.