Mexican concha (sweet cookie-topped buns)
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To make concha, you'll need one batch of brioche or challah dough, depending on your preference, that's ready to shape (before its second rise); I used Alice Medrich's dough from <a href="https://food52.com/recipes/65515-babka-au-chocolat-brioche">Babka au Chocolat Brioche</a href>. You'll also need a batch of cookie dough. I used Rick Bayless' cookie recipe from his <a href="http://www.rickbayless.com/recipe/mexican-sweet-bread/">Mexican Sweet Bread</a href>, but added matcha powder instead of the suggested cinnamon. I was left with a tiny amount of leftover cookie dough: You can always bake the extra off like shortbread!
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