Izmir Bomb | Baked Chocolate-Filled Pastries

Combine the flour, sugar, yeast, and salt; do not let the dry salt sit directly next to the yeast. Add the lukewarm milk and eggs and begin kneading. Work in the room-temperature butter a few pieces at a time. After 10 minutes, the dough should be glossy, soft, and slightly sticky.

Punch down the risen dough, divide it into 12 equal pieces, and roll each into a ball between your palms.

Arrange the pastries on a parchment-lined baking sheet, leaving about a finger-width of space between them, and cover.