In the bowl of a stand mixer fitted with the dough hook attachment, combine 100% potato donut mix, 48.9% water, 2.02% dry active yeast, and 2.94% anise seeds. Mix for 1 minute on low speed, then 8-10 minutes on medium 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 in. 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 100% water, 50% granulated sugar, and 2 star anise in a pan and bring to a boil.