1. Let the butter melt in the lukewarm milk.

2. Beat the eggs with the sugar and the grated lemon zest. Add the milk-butter mixture, flour, and salt. Knead everything with your hands to obtain a smooth and elastic dough.

3. Put the dough in a ball; cover with a bowl rinsed in boiling water and let rest for 1 hour.

4. Roll out a quarter of the dough as thinly as possible and cut into diamonds with a serrated cutter. Proceed in the same way until the dough is exhausted.

5. Heat the frying bath to 180°C.

6. Fry the pouf pouf until they are crispy and golden brown on both sides.

7. Drain the doughnuts on paper towels and sprinkle with icing sugar.