On a pastry board, place the flour in a mound and make a well in its center into which put the salt, sugar, eggs, egg yolks, butter and lemon peel.

Mix thoroughly, knead dough with hands and lightly roll about ¼ inch thick.

Cut the dough with a pastry cutter into strips about ¼ inch wide. Roll these with the palm of the hand to form rods about the size of a pencil. Cut the rods into pieces about ¼ inch long and shape into balls.

Fry these balls in a deep saucepan in very hot oil. Drop as many of them at a time as will float in one layer without crowding. Fry about 3 to 5 minutes, turning occasionally, until puffed and lightly browned. Skim the balls out of the oil with a slotted spoon and drain on paper towels.

Melt honey in saucepan over low heat for about 5 minutes. Add the fried dough balls to the honey and stir gently with wooden spoon until all the balls are coated with honey.

Arrange the coated balls in a cone-shaped mound on a platter and sprinkle with multicolored sprinkles.

Serves 6.