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.
Ingredients
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.
