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+ servings

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


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


  • 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.


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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