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.

TOOLS

• Scale 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 dishtowel
• parchment paper
• baking sheets
• cutting board

OPTIONAL TOOLS IF YOU HAVE THEM

• flexible dough tool
• silipat sheet

you will need the following ingredients for this recipe

• bread 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

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.

60 grams sugar

250 grams whole or 2 percent milk

2 teaspoons instant yeast

Two large eggs

116 g melted butter

1 tsp orange rind

It will be a bit lumpy, that is just fine

mix thoroughly

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 kitchen

You 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.

Put your dough in a clean plastic bag in the refrigerator for 18 to 24 hours.

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.

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.

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 sugar

After 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.

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!