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

2. In a large mixing bowl, combine flour, salt, remaining sugar, egg, and softened butter.

3. Add the yeast mixture and knead until a soft, smooth dough forms (about 8–10 minutes).

4. Cover and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.

5. Meanwhile, prepare the filling: mix farmer’s cheese, sour cream, sugar, egg yolk, vanilla, and lemon zest until smooth.

6. Once the dough has risen, divide it into 8–10 equal pieces and shape each into a smooth ball.

7. Place balls on a parchment-lined baking sheet, spacing them apart. Let rest for 15 minutes.

8. Press the center of each ball gently with the bottom of a glass to create a shallow well.

9. Fill each well with a spoonful of the cheese mixture.

10. Brush the dough edges with beaten egg.

11. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, until golden brown.

12. Cool slightly before dusting with powdered sugar, if desired.