1 pinch of salt
1 soup spoon sugar
1/2 kilo flour
2 litres oil (for frying)
3/4 litre water
7 eggs
75 grams butter

For the Syrup:

Prepare the syrup by boiling the water, sugar and lemon juice for 2 minutes, then put aside.

To prepare the cakes, first boil the water, salt, sugar and butter. In a bowl, make a hollow space in the flour. While stirring with a whisk, slowly add half the boiling mixture to the flour until a paste is formed. Pour this paste into the saucepan where the rest of the boiling mixture is. Stir for 10 minutes while cooking on a low heat. Remove from heat. When the mixture is warm, stir the eggs in one by one.

Warm the oil in a deep skillet. Grease the palms of your hands and the fingers of your right hand with a little oil. With a soup spoon, take portions of the dough the size of a prune. Place the dough in your left hand, and with your right hand flatten it into the shape of a thick biscuit, then press in the center of it to form the "navel." Do the same for each piece of dough. Place the little cakes in the warm oil for 10 minutes then cook on a high heat for 10-15 minutes more, turning them often until they turn a golden brown color.

Remove the cakes from the oil, place them in the syrup for 10 minutes, pressing them so that they absorb as much of it as possible. Place on a serving dish.