Mix flour and bouillon powder, make a well in the center.
Dissolve yeast in lukewarm water, let stand until water is foamy, then pour into the center of flour mixture, followed by the beaten eggs. Knead well.
Grease a clean bowl with oil, coat dough with excess oil in the bowl, cover with clean cloth, let stand until dough doubled in size (20-30 minutes).
Once dough doubled in size, punch down the dough, divide into balls, depending on how big you prefer your fried bread would be; in my case, I made 17 balls.
Roll flat each ball, place enough filling in the center, and seam to seal. You can shape it round or ovals or depending your creativity.
Place filled dough on baking sheet, seam on the bottom. Repeat until dough used up.
You can fry them right away, or you can let them stand to doubled in size again (for another 20 minutes) before frying.