These fluffy, milky buns hold a rich Oreo-cream cheese center that you can enjoy two ways. When warm, it oozes out like lava; when chilled, it takes on a truffle-like texture.
Freezing the Oreo filling makes it easier to stuff the buns. If you've ever made soup dumplings, the process is similar: you wrap a flattened disc of dough around the frozen filling, sealing it inside. While baking, the heat melts the filling back into a thick, molten state.
- 2 cups crushed Oreo cookies
- 2 8oz blocks cream cheese, softened
- ½ cup white sugar
- 4 cups bread or all-purpose flour
- ½ cup powdered milk
- ¼ cup sugar
- 2 tsp salt
- 2 tsp instant yeast
- 1 cup water
- ½ cup butter
- 1 egg, beaten
Make the Oreo filling: Line a small baking sheet with wax or parchment paper. Combine crushed Oreos, cream cheese, and white sugar in a bowl. Stir with a rubber spatula until well mixed. Divide filling into 12 portions, and use an ice cream scoop or two spoons to scoop each portion into a ball on the baking sheet. Chill in the freezer until firm.
Make the dough: Combine flour, powdered milk, sugar, salt, and yeast into the bowl of a stand mixer fitted with a dough hook. Mix on low speed until dry ingredients are well combined. Add the water, then increase speed to medium. Knead for 3–5 minutes or until a rough dough forms. While still running on medium speed, add butter by the tablespoon to the dough. Continue to knead until the dough is smooth and elastic, about 15 minutes total.
Proof dough: Remove bowl from mixer and cover with plastic wrap. Let dough rise for 1 hour or until doubled in size.
Prepare for shaping: Line a 12-piece muffin tray with paper liners. Alternatively, lightly brush with cooking oil. Dust a wooden chopping board or clean work surface with flour.
Shape buns: Turn dough out onto the floured surface and punch out all the air. Using a dough scraper, divide the dough into 12 equal pieces and roll into balls. Cover the balls of dough with plastic wrap while you shape the buns. Working one piece at a time, flatten the ball and place a piece of frozen Oreo filling at the center. Take the edges of the dough and gather them over the filling to seal it inside. Place filled dough in the prepared muffin tray, seam side down. Repeat with remaining dough and filling.
Proof buns: Cover buns with a clean towel and let rise at room temperature until doubled in size, about 30–40 minutes.
Bake: Preheat oven to 350°F. Add beaten eggs to a bowl. Brush the tops of the buns with egg using a silicone brush. Bake buns for 18–20 minutes or until set and golden brown. Let cool in the trays for at least 10 minutes before serving. Keep leftovers chilled in the fridge.