Dissolve the yeast in the milk and set aside for 5 minutes. Stir in 2 cups of flour, mixing well.

Cover and allow to rise in a warm place. When mixture has doubled in volume, add remaining 2 cups of flour, and the slightly beaten eggs, salt, sugar, and melted butter. Knead until the dough is no longer sticky (about 5-8 minutes. Cover and let rise again until almost doubled.

Roll small balls of dough lightly in flour and then press to flatten each into a circle. Place a spoonful of your chosen filling in the center, and press the edges firmly together to form a pocket. Place on a baking sheet (make sure the baking sheet is not cold, but not hot, either). Cover lightly with a clean cotton cloth and allow to stand for another 30 minutes.

In a deep frying pan, heat at least 2 inches or more of vegetable oil to 360°F or so. Fry the turnovers until golden, turning to other side to finish off (the second side takes about half the time). Drain on towels before serving.

Some like to finish these off by sautéing them in a skillet with bacon bits or butter with sautéed, minced onion.

Serve with a topping of sour cream, if desired.