Dissolve the yeast in lukewarm water; set aside.
Combine the scalded milk, yogurt, and cherry flavoring in a large bowl; beat to blend.
Add yeast mixture and half of the flour and beat until soft.
Add 3/4 c. (190 mL) more flour; mix until blended.
Sprinkle remaining flour on a work surface.
Knead dough on the floured surface until flour is incorporated and dough is smooth and elastic.
Place in a greased bowl; turn once to coat both sides.
Cover tightly with plastic.
Refrigerate for 6 hours or overnight.
Place dough on a very lightly floured surface.
Roll until 1/2 in. (1.3 cm) thick.
Cut with a doughnut cutter.
Allow to rise for 30 to 45 minutes.
Fry in vegetable oil that has been heated to 365°F (184°C).
Turn and fry until lightly browned and done.