OREO Conchas

Method9 steps

1. 1

   Step 1: Stir the two 7 g packets of active dry yeast into the ⅔ cup lukewarm milk in a small bowl. Keep it ready for the dough; the milk should feel lukewarm, not hot.

   Uses 2 packets active dry yeast, 7 g (¼ oz) each; 14 g total · ⅔ cup whole milk, lukewarm

2. 2

   Step 2: Grease a large rising bowl with a little extra butter and set it aside. Line two baking sheets with parchment.

   Uses Extra unsalted butter for greasing the rising bowl, as needed

3. 3

   Step 3: Put 2½ cups of the flour and all the granulated sugar (⅓ cup) into a stand mixer fitted with a dough hook. Add the whole egg (1), egg yolk (1) and pinch of salt, then mix on low for 1 minute. Gradually mix in the yeast-milk mixture and the ½ cup cubed dough butter, adding a few cubes at a time and incorporating each addition. Mix on medium for about 7–8 minutes, until shiny dough pulls from the bowl and begins gathering around the hook.

   Uses 2½ cups of the measured flour for the dough · ⅓ cup granulated sugar · 1 whole egg · 1 egg yolk · Pinch kosher or coarse sea salt · All the yeast-milk mixture · ½ cup unsalted butter, softened and cut into small cubes, for dough

4. 4

   Step 4: Transfer the dough to the buttered bowl and cover with a clean towel. Leave in a warm, draft-free place for 1–1½ hours, checking from 1 hour, until doubled in size.

   First concha dough rise · 60 minUses All the mixed dough · The prepared rising bowl

5. 5

   Step 5: While the dough rises, mash the ¾ cup topping butter until smooth. Thoroughly mix in the finely crushed OREO cookies (10), confectioners’ sugar (½ cup) and remaining ½ cup flour. Gather into a ball, wrap and keep at room temperature only until shaping.

   Uses ¾ cup unsalted butter, softened, for topping · 10 OREO cookies, finely crushed · ½ cup confectioners’ sugar · Remaining ½ cup flour for the OREO topping

6. 6

   Step 6: Divide the risen dough into 24 equal balls and arrange on the two lined sheets with room to expand. Lightly moisten your hands with water and divide the cookie topping into 24 equal balls. Flatten one topping ball onto each dough ball, press gently to secure it, and lightly score crisscross marks into the topping with a sharp knife.

   Uses All the doubled dough · All the prepared topping · Water for moistening hands while shaping the OREO topping, as needed

7. 7

   Step 7: Let the shaped conchas rise in a warm, draft-free place for 40–45 minutes, checking from 40 minutes, until doubled. About 10–15 minutes before they are ready, preheat the oven to 350°F / 175°C.

   Second concha rise · 40 minUses All 24 topped buns

8. 8

   Step 8: Bake at 350°F / 175°C for about 15 minutes, until the buns are lightly browned and cooked through beneath the cookie topping. If the sheets need separate oven loads, bake each load to the same endpoint.

   Bake OREO conchas · 15 minUses The proofed tray or trays being baked

9. 9

   Step 9: Transfer the baked conchas to wire racks and let them cool enough to handle and eat. The batch makes 24 mini conchas.

   Uses The baked buns lifted from the tray or trays