Oreo Concha

Instructions

1. 1

   In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.

2. 2

   In a small bowl, dissolve the active dry yeast in warm milk and let it sit for about 5 minutes until it becomes frothy.

3. 3

   Add the yeast mixture, unsalted butter, and egg to the flour mixture. Mix until a dough forms.

4. 4

   Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

5. 5

   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

6. 6

   While the dough is rising, prepare the topping by mixing the crushed Oreo cookies, cocoa powder, and powdered sugar in a bowl.

7. 7

   Once the dough has risen, punch it down and divide it into equal portions. Shape each portion into a ball.

8. 8

   Flatten each dough ball slightly and sprinkle the Oreo topping mixture on top, pressing it gently into the dough.

9. 9

   Place the prepared dough balls on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rise for another 30 minutes.

10. 10

    Preheat the oven to 350°F (175°C).

11. 11

    Bake the conchas in the preheated oven for 15-20 minutes or until they are lightly golden brown.

12. 12

    Remove from the oven and let them cool on a wire rack before serving.