Pan Sobao con Café
Soft, semi-sweet bread traditionally eaten with a cup of café or hot chocolate.
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!
Pan Sobao con Café
8
150 minutes
17 minutes
Ingredients
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⅔ cup warm milk
2 tbsp granulated sugar
2 ¼ tsp active dry yeast
1 tbsp honey
1 egg
2 ½ cup bread flour
1 tsp Loisa Sal Marina
3 tbsp butter, room temperature
2 tbsp milk, for brushing
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2 tbsp ground coffee
1 tsp Loisa Organic Cinnamon + more for topping
½ cup milk
Sugar, to taste
Directions
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In a bowl, combine warm milk, sugar, and yeast. Let sit for 10 minutes until foamy, then mix in the honey and egg.
In a separate bowl, whisk together flour and Loisa Sal Marina. Add the wet ingredients to the dry ingredients and mix until a dough forms.
Knead the dough for 4-5 minutes, then add the butter and knead for another 8-10 minutes until smooth and fully incorporated.
Cover the dough and let it rise for 1.5 hours.
Divide the dough into 8 pieces, roll each into an oval, and tightly roll each oval from one side, tucking the seam at the bottom.
Let the shaped dough rest for 30 minutes, then brush with milk and bake at 325°F for 17 minutes until golden brown. Let them rest at room temperature for 15 minutes before serving with coffee.
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Fill the bottom of your greca with water, making sure it doesn’t go above the safety valve.
Add the ground coffee to the filter basket and sprinkle in the Loisa Cinnamon. Smooth it out but don’t pack it too tightly.
Assemble the greca, seal it tightly, and place it over medium heat to brew.
While the coffee brews, froth the milk using a frother.
Add the frothed milk to a cup, then pour the brewed coffee over it.
Sweeten with sugar to taste and sprinkle a little Loisa Cinnamon on top. ¡Buen provecho!
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Pan Sobao con Café
8
150 minutes
17 minutes
Ingredients
blank
⅔ cup warm milk
2 tbsp granulated sugar
2 ¼ tsp active dry yeast
1 tbsp honey
1 egg
2 ½ cup bread flour
1 tsp Loisa Sal Marina
3 tbsp butter, room temperature
2 tbsp milk, for brushing
blank
2 tbsp ground coffee
1 tsp Loisa Organic Cinnamon + more for topping
½ cup milk
Sugar, to taste
Directions
blank
In a bowl, combine warm milk, sugar, and yeast. Let sit for 10 minutes until foamy, then mix in the honey and egg.
In a separate bowl, whisk together flour and Loisa Sal Marina. Add the wet ingredients to the dry ingredients and mix until a dough forms.
Knead the dough for 4-5 minutes, then add the butter and knead for another 8-10 minutes until smooth and fully incorporated.
Cover the dough and let it rise for 1.5 hours.
Divide the dough into 8 pieces, roll each into an oval, and tightly roll each oval from one side, tucking the seam at the bottom.
Let the shaped dough rest for 30 minutes, then brush with milk and bake at 325°F for 17 minutes until golden brown. Let them rest at room temperature for 15 minutes before serving with coffee.
blank
Fill the bottom of your greca with water, making sure it doesn’t go above the safety valve.
Add the ground coffee to the filter basket and sprinkle in the Loisa Cinnamon. Smooth it out but don’t pack it too tightly.
Assemble the greca, seal it tightly, and place it over medium heat to brew.
While the coffee brews, froth the milk using a frother.
Add the frothed milk to a cup, then pour the brewed coffee over it.
Sweeten with sugar to taste and sprinkle a little Loisa Cinnamon on top. ¡Buen provecho!