In a large mixing bowl, combine the all-purpose flour, granulated sugar, and active dry yeast. Create a well in the center, add the warm whole milk and large eggs, stir until combined, then knead for 5-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover with plastic wrap, and let rise for 1 hour until doubled in size.

Once risen, punch down the dough gently. Roll it into a rectangle about ¼ inch thick, spread softened unsalted butter over two-thirds, fold and roll again to create layers. Repeat the buttering and folding process two more times.

Roll the dough to about ½ inch thick, cut into 3-inch squares, place filling in the center of each square, fold corners over filling, and pinch edges to seal.

Arrange filled squares in greased muffin tins, cover loosely with a towel and let rise for 30 minutes. Preheat oven to 375°F (190°C) and bake for 25 minutes until golden brown.

Remove from oven and let cool in muffin tins for 5 minutes before transferring to a wire rack. Optionally dust with powdered sugar or drizzle with chocolate sauce before serving.