By: Franchesca Livraghi | @breakthrukitchen

Pan Sobao never lasts long in my house. Honestly, it is usually gone before breakfast is even over! As soon as I make my morning coffee in my greca and start dipping the bread into it, before I know it every piece is gone. 

Pan Sobao is a slightly sweet bread that’s super popular in the Dominican Republic, Puerto Rico, and across the Caribbean. The name comes from the Spanish word “sobar,” which means to knead or massage, because of how much care goes into kneading the dough to make it soft and fluffy. You usually see it in big loaves, but these smaller ones are perfect for breakfast and just the right size to dip in your coffee!

The best breakfast combo

Skipping breakfast was never an option growing up, and pan con café was the go-to when time or ingredients were limited. The combination of the fluffy Pan Sobao and freshly brewed coffee is simple yet filling and so comforting, especially on cold days.

The bread soaks up the coffee so perfectly, every bite is soft, rich, and buttery. And on day two or three when the bread isn’t as soft, I like to toast before dipping it in my coffee and it’s just as good if not better!

A greca is essential for making café 

The only way mami ever made coffee was with a greca, and now it’s the only way I do it too. The greca just gives the coffee such a bold, smooth flavor that nothing else can match. Plus, the smell while it’s brewing is enough to wake up the whole house!

I love pairing my coffee fresh from the greca with warm, frothed milk. The creamy texture makes it so smooth and makes every sip even more delicious.

Canela takes your coffee to the next level

This is something that once I learned it, I never went back. Adding a little bit of Loisa Organic Cinnamon in the greca with the ground coffee infuses the coffee with the most warm and comforting flavors of canela. 

Loisa’s Organic Cinnamon was rated “Best to Use” by Consumer Reports, and it is easy to see why. Many cinnamon brands on the market have been found to contain high levels of lead, which can be harmful if consumed regularly. That is why quality is so important, especially for ingredients we use all the time.

Loisa is all about sourcing clean, high-quality spices that are better for your health and make your food taste amazing. Their cinnamon has a natural sweetness and bold flavor that’s perfect for your morning café. 

Making Pan Sobao at home is easier than you think

Making Pan Sobao at home is so much easier than it sounds. You only need a few simple ingredients and a little patience to make this soft, sweet bread right in your kitchen. It’s just 6 easy steps and honestly, there is nothing better than the smell of fresh Pan Sobao baking or that first warm bite after dipping it in your café!

How to roll Pan Sobao

Rolling Pan Sobao is a simple process, but it’s key to getting that soft, fluffy texture and perfect shape. After dividing the dough into equal pieces, use a rolling pin to roll each piece out into an oval shape. 

Starting from one end, tightly roll the dough toward the other end, almost like you’re making a cinnamon roll. With each roll, gently tuck the dough under itself to create a smooth, even shape. Once rolled, place the dough seam-side down on a baking sheet to ensure it holds its shape while rising and baking. This method gives Pan Sobao its signature look and helps create those airy layers that make it so delicious!