Put sugar, water and lemon juice in a saucepan to boil over medium heat. When it's boiled reduce the heat and simmer for 5 minutes. Leave the syrup to cool completely.
Put water, butter and salt in a saucepan to boil. When it's boiled reduce the heat and add frour. Stir vigorously the mixture with a wooden spoon. When the mixture turned to dough and leaves the film to the bottom of the saucepan, it's done. Leave the dough to cool slightly. Mix dough occasionally to cool faster.
Add samolin to the dough, corn starch and gradually add the eggs. When one egg is mixed add another one and so on. Choux dough has enough eggs when mixture becomes shiny and of appropriate density for piping.
Transfer the dough to a piping bag fitted with a rounded star tip 12mm. Squeeze the dough into cold oil and cut each piece using scissors. Leave space between dough, as it will grow when fried. Start heating the oil and fry Tulumbas on both sides until they puff up and become golden brown.
Fried Tulumbas put in cold sugar syrup. Soak the fried Tulumbas for 2-3 minutes in sugar syrup and transfer the soaked Tulumbas in a bowl. Allow the oil to cool down.
When the oil has cooled down, repeat the process until use all the dough