Selena may have dropped her own Oreo flavor. But let’s be real: nothing beats a homemade Oreo concha. We’re talking pillowy dough, cookies & cream vibes, and a topping that goes harder than any store-bought pack. This is the kind of collab abuelita would actually co-sign.

Oreo Concha Recipe

Selena may have dropped her own Oreo flavor. But let’s be real: nothing beats a homemade Oreo concha. We’re talking pillowy dough, cookies & cream vibes, and a topping that goes harder than any store-bought pack. This is the kind of collab abuelita would actually co-sign.

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Course Dessert

Ingredients

  

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Tangzhong:

• 1 tbsp all purpose flour
• 1.5 tbsp milk
• 1.5 tbsp water
• Cook into a paste and cool before adding to the dough.

Dough (Oreo added inside):

• 8 g dry yeast
• 120 ml lukewarm milk – 98°F
• 3 tbsp granulated sugar
• 2 g salt
• 55 g water
• 1 egg – room temp
• 1 egg yolk – room temp
• 50 g unsalted butter
• 4 tsbp all-purpose flour
• 1/2 tbsp vanilla extract – optional
• 3/4 cup crushed oreo cookies (filling removed) – fold in after mixing and before final proof

Topping – Oreo (Cookies and Cream Style):

• 80 g all-purpose flour
• 80 g butter
• 80 g powdered sugar
• 5 g added flavor – vanilla or almond extract
• 1/4 cup powdered Oreo cookies (filling removed) – MIx until a thick paste forms. Flatten the small discs and gently press the onto the proofed dough balls.

Optional Filling:

• 1/2 cup unsalted butter – room temp
• 1 1/4 cups powdered sugar
• 1 tsp vanilla extract
• 2 – 3 tbsp finely powdered Oreo cookies (no cream)
• 1 pinch salt
• 1 – 2 tbsp milk or heavy cream – for desired consistency. Whip until light and fluffy. Pipe or spread on top after baking and cooling.

FInal Garnish:

• Sprinkle extra crushed Oreo cookies on top of the buttercream.

Keyword concha, oreo