Instructions: These two recipes are from the Honolulu Advertiser, sometime around 1979. They were a Sunday morning treat, still warm from the bakery.

In the bowl of an electric mixer, soften yeast in water for 5 minutes. Stir in sugar, butter, salt, lemon extract, 1 cup flour, eggs and cream. Beat on medium speed for 2 minutes. Then with a heavy duty mixer or spoon, stir in about 1 cup of the remaining flour until smooth.

Dough will be soft and sticky. Cover and put in a warm place to rise until almost doubled in size, about 45 minutes.

Beat down dough to expel air, turn out onto a well-floured board and form into a loaf. Cut dough in pieces. Shape each into a ball and then stretch it into an irregular circle about 5 inches in diameter.

Place doughnuts on lightly greased cookie sheets, cover with clear plastic wrap and let rise in a warm place until almost doubled, about 20 minutes.

In a deep frying pan or a 5 quart kettle, heat 1 1/2 to 2 inches of salad oil to about 350 degrees. Add doughnuts, a few at a time, and fry, turning, until they are golden brown.

Drain on paper towels. Generously coat warm doughnuts with sugar. This recipe makes 8.

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