Cream Filled Pirozhki @Rural Cuisine‬

I remember when we were kids, and when we came back from school really hungry, on the way home from school, away from our mother's eyes, we used to buy cream-filled pirozhki, and we would eat them on the way home.
Making the pirozhki dough is important. When you put it in hot oil, it should puff up nicely, and the filling should be cooked, and the surface should become crispy.

Note 1: The dough should rest for one hour after kneading for 15 minutes.
Note 2: After resting dough, you should be cut into small pieces and let it rest for half an hour before frying in hot oil.

Ingredients for 14 small pirozhki:
Ingredients for the pirozhki dough:
2 Cups Flour (for the dough mixture)
3 Cups Flour (for knead the dough)
2 Cups Warm Water
3 Tablespoons Yogurt
1 Tablespoon Active Dry Yeast
2 Tablespoons Sugar
1 Tablespoon Salt
Half Cup Cooking Oil

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