Mix the flour, eggs, melted butter, sugar, yeast, the aniseed seed and a drop of aniseed liqueur. Make them into doughnut shapes and put them in the oven. In the meantime, dissolve 200g of sugar in a pan with a quarter pint of water. Dip the little cooked doughnuts into this mixture until each is covered with a white sugary crust. Leave to cool before eating.