In a small saucepan, gently heat 1 cup of whole milk until it’s warm (between 120°F and 130°F). Combine the warm milk with 1 tablespoon of white sugar and 2 teaspoons of dry active yeast, allowing it to proof for about 5-10 minutes until it foams. In a mixing bowl, whisk together 1 large egg, ¼ cup melted butter, 1 teaspoon sea salt, and 3-4 cups of all-purpose flour until a dough forms.

Transfer the dough onto a lightly floured surface and knead it for about 4-6 minutes until it’s smooth and elastic. Place the dough into a greased bowl, cover it with a kitchen towel, and let it rise in a warm environment for 1 to 1.5 hours, or until doubled in size.

While the dough is rising, prepare the filling. Boil 3 large eggs for about 10 minutes until hard-boiled, then let them cool before dicing. In a mixing bowl, combine the diced eggs with 1 cup of grated mozzarella cheese, ½ cup of farmer’s cheese, ¼ cup of mayonnaise, 2 tablespoons of diced green onions, and 2 tablespoons of chopped parsley and dill, along with seasoning of garlic powder, onion powder, and black pepper. Mix until well-blended.

Once the dough has risen, punch it down to release any air. Divide the dough into equal pieces and roll each into circles about 4-5 inches in diameter. Place a generous spoonful of the cheesy egg filling in the center of each circle. Carefully pinch the edges to seal, ensuring the filling remains inside.

For frying, cover the piroshki and let them proof for another 30 minutes, while you heat canola oil in a deep skillet to 275-300°F. Fry each piroshki for about 3-4 minutes per side until they achieve a golden-brown color. For baking, brush the tops of the piroshki with a beaten egg, proof for 30-45 minutes, and then bake them at 350°F for 28-35 minutes until the tops turn golden.

After cooking, allow the piroshki to cool for about 10-15 minutes before serving to avoid burns. Enjoy warm on their own or with sour cream or yogurt dip.