Place the flour in a bowl, put in the middle sugar, oil, eggs, lemon rind and salt. Mix everything well, put the dough in the fridge for at least an hour.
Once the period of time make the dough and cut into thin sticks 30-35 cm long and 2 cm thick which then you close in circles.
The dough is very elastic so it might be difficult to work with. If you feel useful, before proceeding to make the donuts knead the dough with a pasta machine making a dozen passes, the dough will become smooth and workable. Once you have the donuts, make a cut along the circumference of the ring and make openings in 4 points. Boil the donuts for about 5 minutes, dry them even for the whole night and bake at 200° C for 30-40 minutes.

The doughnuts with eggs are a typical sweet of Lepine mountains, in Sezze they are named “ciammelle of ova”. It is, as for doughnuts with water, a bakery product made by a double cooking, the donuts are first boiled and then (once they are dry) cooked in the oven. Again, these are little sugared, but in return they have eggs and lemon peel which respectively give body and a delicious aroma. Even in this case, the secret to the success of the recipe is the processing of the dough! This must be long worked with the hands or passed several times at the machine of the dough, otherwise it will be too elastic and very wrinkled.

For each portion:
Energy: 278,11 Kcal
Energy from proteins: 12%
Energy from fats: 21%
Energy from carbohydrates: 67%
 
Dietary total fibre: 1,33 g
Alcohol: 0,00 g
Total proteins: 8,32 g
Animal proteins: 2,79 g
Vegetable proteins: 5,53 g
Total fats: 6,48 g
Animal fats: 1,96 g
Vegetable fats: 4,52 g
Cholesterol: 83,48 mg
Available carbohydrates: 49,72 g
Starch: 38,15 g
Soluble carbohydrates: 11,57 g