1. In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 10 minutes until frothy.

2. In a large mixing bowl, whisk together egg, remaining sugar, salt, and oil.

3. Add the yeast mixture and gradually stir in flour, 1 cup at a time, until a soft dough forms.

4. Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.

5. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

6. Punch down the dough and divide into 10–12 equal pieces.

7. Roll each piece into a circle about 4 inches wide.

8. Place 1 tablespoon of jam or cheese filling in the center.

9. Fold and pinch edges tightly to seal, shaping into small ovals or rounds.

10. Heat about 1 inch of oil in a deep skillet over medium heat (to 350°F / 175°C).

11. Fry piroshky in batches, seam side down first, for 1–2 minutes per side or until golden brown.

12. Remove and drain on paper towels.

13. Dust with powdered sugar before serving warm.