Place the water and butter in a large saucepan and cook over medium heat until the butter has dissolved completely.

Mix the flour, sugar and salt and add the mixture all at once to the water-butter mixture. Stir vigorously with a wooden spoon until the mixture has formed a soft dough and begins to come away from the sides of the pan.

Remove the pan from the heat and let cool for 2-3 minutes. Add the eggs one at a time, blending each one in thoroughly before adding the next. Blend in the lemon peel (and raisins, nuts, dried cranberries if desired). Refrigerate for one hour.

Heat about 2-inches of vegetable oil in a deep pan or fryer to about 360 degrees (a tiny drop of dough will sizzle immediately). Working in batches, drop the dough by the rounded teaspoonful into the hot oil, leaving ample space between each one. Cook for about one minute, turning frequently, or until well browned. Remove with a strainer and let cool off slightly.

 Place the doughnuts back into the fryer and continue to cook for another 1-2 minutes or until golden brown on all sides. Drain on paper towels. Roll in cinnamon sugar or confectioners’ sugar.