Heat the milk until finger-warm and dissolve the yeast in it.Stir 1 egg, sugar, and melted butter into the bowl with the yeast mixture.

Add both types of flour and salt – knead the dough for 6-7 minutes in a mixer.Let the dough rise for an hour at room temperature.

After rising, preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit), conventional oven.

Pour the dough out onto the table and make an indentation in it for the filling. Put chocolate, the 2 eggs, and sunflower seeds in the indentation. Fold the dough over so the filling is covered and chop the dough into small pieces with a dough scraper or sharp knife. Eggs and filling will run out – that's okay. Keep chopping and gathering the dough so the filling gets incorporated into the dough.

Divide the dough into 9 pieces and place them on a baking tray with parchment paper.

Let the buns rise again for 30 minutes.

Bake for 12-14 minutes in the oven – keep an eye on them. They should be golden and soft. Serve – preferably warm with a bit of butter.