In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, the 1 tablespoon of sugar, baking powder, and salt. Make a well in the middle and add the orange juice and eggs.

Begin mixing on low for 1-2 minutes. Slowly add pieces of lard, a couple at a time. Once all the lard has been added, increase speed to medium and knead 10-12 minutes.

Butter a large bowl and add the dough to the bowl. Cover with plastic wrap and let rest 1 hour.

Remove dough from bowl and divide into 12-15 pieces. Roll each piece into a ball and cover them with a clean kitchen towel.

Roll each ball into a circle as thin as possible. Try to get them the width of construction paper without tearing. Let the circles sit out on the counter to dry slightly, about 30 minutes.

Line a baking sheet with paper towels and set aside. Heat oil in a large frying pan until hot, but not smoking. Add one dough circle at a time to the oil and fry until brown on one side, about 4 minutes. Carefully flip and brown the other side. Transfer buñuelo to the prepared baking sheet and sprinkle with about 3 tablespoons of sugar and 1/8 teaspoon of anise seeds while still warm. Repeat with the remaining dough.

Eat immediately or let cool completely then store in an airtight container at room temperature for up to 5 days.