Puffs of St. Joseph (bignè di San Giuseppe)

500 gr flour, 25 g yeast, milk, icing sugar, oil or lard for frying, salt.

Mix the flour in two cups of water and, stirring with a wooden spoon, incorporate the yeast dissolved in two tablespoons of warm milk and a pinch of salt.Cover with a towel and let the dough rest for an hour.With a spoon make small balls frying in deep fat or lard hot.Drain puffs and put them on a platter, sprinkle with powdered sugar and serve.