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Directions:
The night before or early in the day, place 2 cups flour, 1/2 packet yeast and 1/4 cup warm water in a large bowl. Mix with wooden spoon until blended, cover with plastic wrap. Set aside at room temperature 10 to 12 hours. Mixture should double. Refrigerate if not ready to continue with recipe.
Run half the cherries through a juice extractor or puree in a blender and strain. Place juice in saucepan with apple and 3/4 cup sugar. Simmer until thick and jamlike, 10 to 15 minutes. Cool. Chop and add remaining cherries. Refrigerate.
Set 1/3 cup flour aside. Place remaining flour on a work surface. Make a well in center, and add risen flour-yeast mixture, remaining yeast, milk, egg yolks, 1/2 cup sugar, salt, lemon zest and butter. Work flour into other ingredients from outside to center, forming a sticky mass. Knead by hand or machine 10 to 15 minutes, adding more flour if needed, until barely sticky and very elastic. Place dough in lightly floured bowl. Cover. Refrigerate at least 1 1/2 hours.
No more than 8 hours before serving, roll out dough to about 1/2 inch thick on floured surface. Allow to sit 20 minutes. Place remaining sugar on a salad-size plate.
Meanwhile, in a wok or large saucepan, heat oil 2 to 3 inches deep to 360 degrees (no hotter than 375 degrees). Using a 3 1/2-inch biscuit cutter, cut 8 rounds, or use a 2 1/2-inch cutter to make 12 rounds. Scraps can be kneaded briefly, then rerolled. Place in oil, and fry until brown, 90 seconds or so on each side.
Place cooked doughnuts on several thicknesses of paper towel to absorb excess oil, then immediately roll in sugar on plate. 6. Using a pastry tube, fill warm doughnuts with cherry mixture. Or poke a hole in each with the narrow end of a wooden spoon, and force in filling through a funnel. Serve with ice cream, if desired, and with remaining cherry mixture as a sauce.
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