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!
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 pan dulces
A full printable recipe with all the specific ingredients and times is below!
Part 1: 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.
Part 2: 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.
Part 3: Assembling the pan dulces
- Prep your baking sheets with parchment paper or Silpat sheets.
- 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.
- 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.
📖 Recipe
How To Make Matcha Conchas (Matcha Pan Dulce)
A recipe for homemade conchas with matcha baked in
Ingredients
Matcha pan dulce dough:
- 1 packet active dry yeast hydrated with ½ cup water at 100-110F and 1 teaspoon of sugar
- 14 ounces bread flour + more as needed
- 1 tablespoon matcha powder
- ¼ 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
- ½ cup sugar
- ½ 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: 1conchaSodium: 66mgCalcium: 13mgVitamin A: 184IUSugar: 25gFiber: 1gPotassium: 59mgCholesterol: 41mgCalories: 445kcalSaturated Fat: 5gFat: 21gProtein: 8gCarbohydrates: 57gIron: 1mg
Tried this recipe?Let us know how it was!