1/2 c. cherry preserves
16 oz. applesauce
2 tsp. cornstarch
4 1/2 c. unsifted flour
1 tsp. salt
1/2 c. sugar
1 tbsp. grated orange peel
1 c. potato water
2 pkg. dry active yeast (undissolved)
1/2 c. whipped potatoes (at room temp.)
1/4 c. butter, melted
1 egg (room temp.)
Peanut oil
Confectioners sugar or coarse sugar (for dusting)

For filling, combine cherry preserves (remove any pits), applesauce, cornstarch in small saucepan. Cook over medium heat and stirring until mixture is thick, then chill.

For dough, mix thoroughly 1 1/2 cups flour, salt, sugar, grated orange peel, and undissolved active yeast in a large bowl. Add remaining ingredients (except for dusting sugar).

Mix and knead lightly for 4 minutes, adding enough flour to make a soft dough. Put dough in a greased bowl and turn once to coat. Allow to rise, covered, in a warm-draft free place until double in size.

Punch down and cut 4-5 inch circles. Place a spoonful of filling on center and cover with a second circle; press edges well together to seal. Fry in hot oil (approximately 365F, turning once, to cook both sides evenly. Remove from hot oil using a slotted spoon and drain on paper towels. Sprinkle with coarse sugar or dust with confectioners sugar.