In a stand mixer fitted with the dough hook attachment, add 17 pounds mix, 8 pounds 5 oz water, 5.5 oz dry active yeast, and 8 oz anise seeds. Mix for 1 minute on low speed, then 8-10 minutes on 2nd speed until gluten window is achieved. Bulk ferment until dough doubles. Divide dough into 1 oz duffs. Round each duff, bench for 20 minutes to let dough relax. Roll dough into a long strip like baguette, 9-10 inches in length, then shape into a figure 8. Proof until doubled and fry until golden brown on each side. After buñuelos are fried, place them in a container with high sides and add syrup.
Place 6 pounds water, 3 pounds sugar, and 2 star anise in a pan and bring to a boil.