In a medium saucepan, combine 1 cup of water, 4 tablespoons of butter, and 1 tablespoon of granulated sugar over medium heat. Bring this mixture to a boil, ensuring the butter melts completely. Once it boils, remove it from heat and stir in 1 cup of all-purpose flour until a smooth dough forms. Transfer the dough to a bowl to cool slightly.

When the dough has cooled, use an electric mixer to beat in 4 large eggs one at a time, mixing thoroughly after each addition. Add 1/2 teaspoon of lemon extract and a pinch of salt, mixing until you have a smooth and fluffy batter.

In a medium pot, pour in canola oil to fill it about 3 inches deep. Heat the oil to 375°F, checking by dipping a wooden spoon into the oil; bubbles should form around it.

Once the oil is ready, use a teaspoon to drop small amounts of dough into the hot oil, ensuring not to overcrowd the pot. Fry no more than 15 doughnuts at a time for about 2-3 minutes on each side until golden brown and puffed up.

After frying, remove the doughnuts with a slotted spoon and let them drain on paper towels. While warm, roll them in granulated sugar.

Serve fresh and warm alongside coffee or tea for a delightful breakfast.