How To Make Matcha Conchas (Matcha Pan Dulce)

Do you like matcha? Do you like all-day baking projects? How about Mexican desserts & pastries? Then this is for you! This is a how-to guide for making conchas aka pan dulces at home. This matcha concha recipe is an innovative/inspired-by-Mexican food recipe. These matcha conchas are delicious with coffee in the morning or afternoon!

How To Make Matcha Conchas (Matcha Pan Dulce)

why you should try this DIY concha recipe at home

This is a project that takes all day and if you only want 1 or 2 conchas to eat, you can probably get better conchas at a panaderia in town. With home baking, there’s a certain scale that comes with any recipe — this recipe yields 12 – so if you’re only looking to eat 1-2 conchas just go to the store.

However, if you’re wanting to serve a specific flavor of conchas, say ….. matcha conchas, you probably have to make them at home since it’s not the most traditional/pervasive of flavors. Or, if you do want a recipe for one dozen conchas, then you’re in luck. (and here is my favorite brand of matcha!)

How To Make Matcha Conchas (Matcha Pan Dulce)

how to make matcha pan dulces

A full printable recipe with all the specific ingredients and times is below!

Part 1: Make the matcha pan dulce dough

  1. Hydrate the yeast. Add 1 packet of active dry yeast to water that’s 100-110F degrees, and give it a stir; let it get foamy and bubbly to about double its original volume. 
  2. Mix the bread flour, matcha, eggs, egg yolk, and salt in the bowl of a KitchenAid mixer, set with the dough hook. Start the mixer at a low speed. 
  3. Pour the yeast-water mixture into the flour-matcha-eggs mixture and mix at medium-high speed for 3-4 minutes.
  4. Add the butter in — continue to mix for another 3-4 minutes. 
  5. Lastly, add the sugar — rain in the sugar slowly, mixing for another 3 – 4 minutes or until the dough is gooey, sticky, elastic and very smooth.
  6. Turn dough out of the mixer onto a floured surface, form into a ball, place in a greased bowl. Cover with plastic or a kitchen towel and let rise at room temperature (70-75F)  until doubled in size, about 2-3 hours.

Part 2: Make the matcha pan dulce shell top

  1. Cream the shortening and sugars together in the bowl of a KitchenAid mixer, set with the paddle hook. Then beat in the matcha, flour, and salt; it will be crumbly. 
  2. Turn out the mixture onto a work surface, and use your hands to press the mixture together into a disc. 

Part 3: Assembling the pan dulces

  1. Prep your baking sheets with parchment paper or Silpat sheets. 
  2. Divide dough into 12 equal pieces and roll each into a ball. Then, slightly pat them down, so they’re kind of an oblong disk. Leave about 2 inches of space between each of the pan dulces so they will have room to expand.
  3. Divide your shell topping into 12 equal pieces. Form each into a ball and flatten into a thin disk. If you have a pan dulce mold, press it on the sugar topping. If you don’t have one, cut through the sugar topping with a knife or edge of a circle cutter, making shell-type lines. Place the disk on top of each dough ball and lightly press down. The top should cover basically the whole surface.
  4. Leave the prepared pan dulces out on your lined baking tray and let them rise again, for about 2 hours — until they’ve almost doubled in size. Preheat the oven to 350 F during the last 15-20 minutes of rising time.
  5. Place the tray into the oven and bake for 15-20 minutes, or until the pan dulces are barely brown around the edges and have puffed up.
  6. Carefully remove to a wire rack to finish cooling.
How To Make Matcha Conchas (Matcha Pan Dulce)
How To Make Matcha Conchas (Matcha Pan Dulce)

How To Make Matcha Conchas (Matcha Pan Dulce)

Mimi Newman
A recipe for homemade conchas with matcha baked in
5 from 1 vote
Prep Time 1 hr
Cook Time 30 mins
Resting time 4 hrs
Total Time 5 hrs 30 mins
Course Bread
Cuisine Mexican
Servings 12
Calories 445 kcal

Ingredients
  

Matcha pan dulce dough:

  • 1 packet active dry yeast hydrated with 1/2 cup water at 100-110F and 1 tsp of sugar
  • 14 ounces bread flour + more as needed
  • 1 tablespoon matcha powder
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 4 ounces unsalted butter, at soft room temperature
  • 5 ounces sugar

Matcha pan dulce shell topping:

  • 4 ounces vegetable shortening, at room temperature
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 cup all-purpose flour
  • 1 tablespoon matcha green tea powder
  • Pinch of kosher salt

Instructions
 

  • Make the matcha pan dulce dough
  • Hydrate the yeast. Add 1 packet of active dry yeast to water that’s 100-110F degrees, and give it a stir; let it get foamy and bubbly to about double its original volume. 
  • Mix the bread flour, matcha, eggs, egg yolk, and salt in the bowl of a KitchenAid mixer, set with the dough hook. Start the mixer at a low speed. 
  • Pour the yeast-water mixture into the flour-matcha-eggs mixture and mix at medium-high speed for 3-4 minutes.
  • Add the butter in — continue to mix for another 3-4 minutes. 
  • Lastly, add the sugar — rain in the sugar slowly, mixing for another 3 – 4 minutes or until the dough is gooey, sticky, elastic and very smooth.
  • Turn dough out of the mixer onto a floured surface, form into a ball, place in a greased bowl. Cover with plastic or a kitchen towel and let rise at room temperature (70-75F)  until doubled in size, about 2-3 hours.
  • Make the matcha pan dulce shell top
  • Cream the shortening and sugars together in the bowl of a KitchenAid mixer, set with the paddle hook. Then beat in the matcha, flour, and salt; it will be crumbly. 
  • Turn out the mixture onto a work surface, and use your hands to press the mixture together into a disc. 
  • Assembling the pan dulces
  • Prep your baking sheets with parchment paper or Silpat sheets.
  • Divide dough into 12 equal pieces and form into balls. Then, slightly press them flat, as in a thick disk. Leave about 2 inches of space between each of the pan dulces so they will have room to expand.
  • Divide your shell topping into 12 equal pieces. Form each into a ball and flatten into a thin disk. If you have a pan dulce mold, press it on the sugar topping. If you don’t have one, cut through the sugar topping with a knife or edge of a circle cutter, making shell-type lines. Place the disk on top of each dough ball and lightly press down. The top should cover basically the whole surface.
  • Leave the prepared pan dulces out on your lined baking tray and let them rise again, for about 2 hours — until they’ve almost doubled in size. Preheat the oven to 350 F during the last 15-20 minutes of rising time.
  • Place the tray into the oven and bake for 15-20 minutes, or until the pan dulces are barely brown around the edges and have puffed up.
  • Carefully remove to a wire rack to finish cooling.

Nutrition

Serving: 1conchaCalories: 445kcalCarbohydrates: 57gProtein: 8gFat: 21gSaturated Fat: 5gCholesterol: 41mgSodium: 66mgPotassium: 59mgFiber: 1gSugar: 25gVitamin A: 184IUCalcium: 13mgIron: 1mg
Keyword matcha concha recipe, matcha pan dulce, Pan dulce recipe
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