OREO Conchas (by Pati Jinich)

00h 00
1 Serving


  • 0.66 cup whole milk , at room temperature
  • 2 pkt. (14 g each) active dry yeast
  • 3 cups flour , divided
  • 0.33 cup granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • Pinch of salt
  • 0.5 cup unsalted butter , cut into small cubes, softened
  • 0.75 cup unsalted butter , softened
  • 10 OREO Cookies , finely crushed
  • 0.5 cup powdered sugar

Putting it together

  1. Add milk to yeast in small bowl; stir. Let stand until ready for use. (Note: Milk needs to be at room temperature in order to activate the yeast.)
  2. Add 2-1/2 cups flour and granulated sugar to bowl of mixer fitted with dough hook. Add whole egg, egg yolk and salt; beat on low speed 1 min. Gradually add milk mixture, mixing well after each addition. Add butter cubes, a few at a time, mixing well after each addition. Beat on medium speed 7 to 8 min. or until dough is shiny and pulls away from side of bowl to form ball around hook. Transfer dough to large greased bowl.
  3. Cover bowl with clean kitchen towel; place in warm place away from any drafts. Let rise 1 to 1-1/2 hours or until doubled in volume.
  4. Meanwhile, mash remaining 3/4 cup butter with fork in medium bowl until smooth. Add cookie crumbs, powdered sugar and remaining flour; mix well. Shape into ball; wrap in plastic wrap. Let stand at room temperature until ready to use.
  5. Roll yeast dough into 24 balls; place on 2 parchment-covered baking sheets. Use moistened hands to roll cookie crumb mixture into 24 small balls; press to flatten. Place on tops of dough balls; press gently into balls to secure. Use tip of sharp knife to cut crisscross mark in top of each ball.
  6. Let rise in warm place 40 to 45 min. or until doubled in size. About 15 min. before ready to bake, heat oven to 350ºF.
  7. Bake conchas 15 min. or until lightly browned. Transfer to wire racks; cool completely.
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