30-Min Conchas — Soft Pan Dulce
Bakery-style conchas in 30 minutes using pizza dough shortcut and a toasted sugar-cinnamon topping. Golden, pillowy shells with that signature shell-like scoring — no yeast waiting.
- Total time
- 28 min
- Servings
- 4
- Calories
- 312
- Protein
- 6g
Ingredients
- 1 lb store-bought pizza dough
- ½ cup all-purpose flour
- 4 tbsp butter, softened
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- 1 whole egg, beaten
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- 1
Mix flour, butter, sugar, cinnamon, vanilla, and salt in a bowl until breadcrumb texture forms.
- 2
Divide pizza dough into 8 balls. Flatten each into a 3-inch round on a lined sheet pan.
- 3
Brush beaten egg over each round. Divide topping mixture evenly on top, pressing gently to adhere.
- 4
Using a knife, score a shallow shell pattern across the surface of each round without cutting through.
- 5
Bake at 400°F for 15–18 minutes until golden brown and edges feel set.
- 6
Cool on the pan for 5 minutes. Serve warm or at room temperature.
Tools you’ll need
- medium bowl
- sheet pan, lined with parchment
- brush or spoon
- knife for scoring
- oven
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