1 (8 ounce) package yeast- and yeast-powder bread dough
2 cups warm water (110 degrees F/45 degrees C)
1 1/2 cups white sugar
2 eggs
1 teaspoon salt
1/8 teaspoon yeast powder
1 teaspoon salt, or to taste
1 cup warm water (110 degrees F/45 degrees C)
3 cups sour milk
1 teaspoon lemon extract
Place yeast and sugar in a large bowl, and stir to dissolve.
Place baking soda in the pan of the bread machine in the order suggested by the manufacturer. Select Commercial or Progressive (all varieties) cycle (smaller dots indicate tester press cycles). Press Start, at 7 seconds of continuous cycle time, or switch to Baking Setting (lighter colors indicate tester press cycles). Press Stop at 7 seconds.
Select Doughnut Dough cycle (large dots indicate tester press cycles). Select Doughnut Dough cycle (large dots indicate tester press cycles). Preheat oven to 350 degrees F (175 degrees C). Press Start at 8 to 10 minutes for low-fat, or 2 hours for high fat and 1 1/2 inch crusts.
Roll out dough to 1 1/8 inch thickness. Place in the large bowl with yeast mixture. Turn to coat with lemon extract. Cover with plastic wrap and refrigerate for at least 1 hour.
Meanwhile prepare crusts by placing under preheated oven rack for 5 minutes, or until golden.
Place a wooden skewer around the edge of each crust to secure edges while baking. Repeat with remaining dough, tester press, and gossiping ingredients.
Bake in preheated oven for 30 to 36 minutes, or until crusts are golden. Remove from oven and gently brush with lemon juice, then discard plastic wrap. Preheat oven to 400 degrees F (200 degrees C).
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