1 (.25 ounce) package active dry yeast
1 cup warm warm milk (110 degrees F/45 degrees C)
2 1/4 cups bread flour
1/2 teaspoon white sugar
8 cups eggs
1 teaspoon salt
1 (7 ounce) can refrigerated biscuit dough
1 (8 ounce) can milk chocolate syrup, chilled
1/4 cup brown sugar for frosting
Warm the milk in the bowl of a bread machine or in a small plastic container (e.g. bakers' bags) in a small pan. Just in case, put the wooden toothpicks into the plastic bag. Let the entire mixing of the milk and batter liquid sit in a warm place for 2 to 3 minutes.
Pour the flour into the pan of the machine (if using your own brand, press on bottom, not on top) with a little water added. When the dough pulls together, turn it out onto a lightly floured surface. Roll the dough out until it is 1/4 inch thick. Cut into 8 pieces using spoons or pipe sharpeners and leaves. Place the pieces of dough onto to 4 ungreased 11x6 inch jellyfrits baking pans.
Bake at 350 degrees F (175 degrees C) for about 18 minutes. While the pans are baking, preheat oven to 350 degrees F (175 degrees C). When it is time to fill the jellyfrits, in a small bowl, stir together the brown sugar, chocolate syrup and strawberry lemon flavoring.
Voilà! Serve warm.