Bignè di San Giuseppe

For 6 persons

180 gr of flour
6 eggs (4 entire eggs and 2 egg yolks)
50 gr of  butter
1/4 lt of water
1 spoon of sugar
1 lemon
 powdered sugar with vanille
salt
frying oil

Scratch the lemon surface and keep  the scratched.

Put water to boil with the butter and a very small amount of salt.

When water starts boiling, turnn off the flame and add the flour mixing powerfully with a spoon.

Put again the pot on the flame and keep mixing.

When the food starts to separe from the pot frying, add, one by one,  4 entire  eggs and 2 egg yolks.

Add the spoon of sugar (or more, it's matter of taste) and the scratched part of the lemon.

Mix some more, then turn off the flame and cover the pot for a little.

Take a small pot (to save oil) and put 2 cm of oil inside.

 Make small balls with the dimension of approx the diameter of a teaspoon head (if you make balls bigger they will not cook inside). Help yourself with two spoons if you like. Put the food to fry. It need only 2 minutes for ball to fry.

Put the cooked balls on a paper to dry the oil.

Serve with the powdered sugar on.