1. Place the yeast and salt in a basin. Pour in the water and stir. Add the flour and mix until you have a batter.
2. Whisk well and add the cinnamon and anise, stirring them in. Cover with a towel and woolen clothes and let them 'rest,' meaning let them rise, for about 2½ hours.
3. In a saucepan or large frying pan, put plenty of oil (corn oil) and let it heat up. In a bowl, put some water and dip your hands in it.
4. Take some batter with your wet hands, shape it, and stretch it by twisting it to form a long, narrow piece (about the length of your palm) and drop it into the hot oil. Put in as many as fit in the pan at the same time.
5. When they turn golden brown on one side, flip them to the other side. When they are golden brown on both sides, remove them to a container and sprinkle them with sugar. Continue this process until all the batter is used. They are delicious served warm or cold sprinkled with plenty of sugar or drizzled with lots of honey.
