Introduction: No Knead  Filled Suprise Buns. This enriched dough is not quite as rich as a brioche but the dough has that lovely cotton candy mouth feel. Filling them with your choice of filling and slicing them open to slip a scoop of gelato or ice cream will pull anyone out of a midwinter funk.I spent some time writing up this recipe and I hope it is a success story in your neck of the woods.I do recommend writing down the recipe in a notebook before you start so that you can keep your screens clean. Step 1: GATHER YOUR  TOOLS . TOOLSScale that does grams waterproof marker 3 bowls , 1 being being at least five quart, the others can be smaller Measuring spoons Measuring cup microplane Stirring spoons Plastic bag plastic wrap non fuzzy dishtowelparchment paperbaking sheets cutting boardOPTIONAL TOOLS IF YOU HAVE THEM flexible dough tool silipat sheet  Step 2: INGREDIENTS. you will need the following ingredients for this recipebread flour  fine sea salt  rye flour - OPTIONAL but lovely  instant yeast  3 eggs- actually two for the dough and a yolk for the glaze 1 stick , 4 oz, 116 g unsalted butter  white sugar 250 grams whole milk  orange rind   mini chocolate chips  nut or seed butters of your choice- tahini, peanut butter, hazlenut cocoa butter  non stick spray sesame seeds  Step 3: Measure Flours and Salt in Large Bowl. Measure 480 g bread flour along with 20 g rye flour with 1 teaspoon of salt.if you dont have rye flour use 500 g bread flour. Step 4: Cold Milk, Yeast and Sugar Go in Separate Bowl.  60 grams sugar 250 grams whole or 2 percent milk 2 teaspoons instant yeast Step 5: Melted Butter and Beaten Eggs in a Third Bowl. Two large eggs 116 g melted butter1 tsp orange rind Step 6: Combined Milk Mixture With Egg Mixture. It will be a bit lumpy, that is just fine Step 7: Add the Milk and Butter to the Flour. mix thoroughly Step 8: Cover and Let Rest for Thirty Minutes. This is where this dough is different. After the initial mixing together. You will cover it and stir it three turns which will only take 30 seconds, but then you will need to repeat this 2 or 3 times at 30 minute intervals. This is a variable due to the humidity  and temperature of your kitchenYou will know when the dough is ready because it will be puffy and look like the last photo. Now its time to put it in a plastic bag and chill it overnight in the refrigerator. Step 9: Chill Your Dough. Put your dough in a clean plastic bag in the refrigerator for 18 to 24 hours. Step 10: Weigh Your Chilled Dough. This is where the notebook and pen come in handy . Record the weight of the dough. I like to make 15 buns approximately 67 g each. Divide your dough in thirds and weigh it. Put two logs back in the refrigerator for later or freeze the dough, just make sure it is well wrapped.  Step 11: Working With One Third of the Dough Divide It Into Five Pieces. Roll each piece of dough into a ball and flatten the ball. Make the center about 3 cm and the sides a bit thicker. Now put a teaspoon of nut paste in the center and 5 to 10 grams of mini chocolate chips. Then gently pinch up the sides to cover turn seam side down on a parchment lined cookie sheet.Repeat with the next four balls of dough. If you want more buns at a later date the well wrapped dough can be frozen . If you want to make another five buns with a different filling. Step 12: Preheat Your Oven 375 F. Cover your buns with plastic wrap or a damp non fuzzy dish towel. Preheat your oven to 375 degrees F. Make sure your rack is in the center of the oven. They will need to almost double in size. This takes around 30 minutes depending on the heat and humidity of your kitchen space.  Get your egg glaze assembled. in a small bowl add 1 egg yolk 30 ml water 15 g sugarAfter 30 minutes your oven should be hot your buns should look almost doubled and its time to glaze them with the egg glaze.If you have two different fillings you will want to identify the fillings. I filled five with tahini and chocolate and sprinkled sesame seeds on top.  Step 13: Bake 15 Minutes and Rotate Pan for 5 Minutes More. Bake for 20 minutes total until golden brown on bottom. Every oven has its hot and  cold spots so you might need to adjust accordingly. Cool on rack for 3 hours!  Step 14: .