Directions:
Add milk and lard to a medium saucepan on medium heat.
Stir well until lard is fully melted, then remove the pan from the heat and let cool for 5 minutes.
Add in the vanilla extract and eggs and whisk well until it makes a custard and continue to let cool in your stand mixer with a dough hook attachment.
In a large bowl add the flour, baking soda, salt, cinnamon and anise and whisk until well mixed.
Turn on the stand mixer to a medium speed and add in the flour mixture, letting the dough come together with the dough hook for 8-10 minutes until it makes a ball that is no longer sticking to the sides of the stand mixer.
Roll the dough into 20 balls on a greased baking sheet.
Cover and let rise for 40 minutes.
On a floured surface each ball into a 5 inch circle, then cover with a clean kitchen towel to avoid it drying out and stack them with a bit of flour dusted between them.
Heat oil in a large skillet or pot about 1″ deep to 350-365 degrees.
While the oil is heating up add the sugar, cinnamon and nutmeg to a shallow bowl and mix with a fork.
Fry each piece of buñuelos until golden brown, about 30 seconds on each side, then immediately coat in the sugar mixture on both sides.
Repeat with remaining pieces of dough.
Enjoy !!