Pan Sobao / Sobado [Video+Recipe] Breakfast Bread Roll

Learn how to make Pan sobao at home and discover the wonderful texture, flavor, and aroma of freshly made Pan sobado.

Course Breakfast, Dinner

Cuisine Dominican, Latino

Keyword how to make pan sobao, pan sobao in english, pan sobao recipe

Prep Time 1

Cook Time 22

Resting time 2

Total Time 1 22

Servings people

Calories 841kcal

Author Clara Gonzalez

Ingredients

1000 grams bread flour (1kg or 8⅓ cup).
10 grams salt (2 teaspoons)
10 grams instant yeast (1½ tablespoons)
120 grams white sugar (1⅔ cup).
250 grams whole milk (1 cup)
50 grams large egg (1 pc.)
350 grams cold water (1½ cup)
100 grams butter (¼ cup + 3 tablespoons)

Instructions

1. Combine dry ingredients

Combine bread flour, salt, yeast, and sugar.

2. Combine wet ingredients

Add egg to milk and mix well.
Add the liquids to the flour mixture in the bowl or bowl of the mixer or dough mixer. Add cold water.

3. Knead

⚠️ If kneading in mixer or stand mixer: (If using a stand mixer use the lyre for this step.) Start mixing the ingredients on speed 2 (low) for 3 minutes.
(If using a stand mixer switch to the hook) Knead on speed 2 (medium-low) for 5 minutes. Cover with a cloth and let stand for 3 minutes.
Add butter and knead for 5 minutes on speed 2.
⚠️ If kneading by hand: Knead until everything is well incorporated and the dough feels smooth and silky. This may take up to 10 minutes. You can knead for 5 minutes, cover, and let it rest for 5 minutes, and then continue kneading.
Once you have a firm dough that does not stick to your hands, start adding the butter. Knead until you have a smooth and silky dough again, 5 to 8 minutes more.

4. First rising

Form a ball with the dough and cover it with a cloth and let it rise, in a cool place without drafts, until it doubles in size.
It took me about 35 minutes. The important thing is that it doubles in size, it can take from 30 minutes to 1 hour or even 1½ hours.

5. Folding the dough

Take the dough and form a rectangle. Place it on a tray, cover it with plastic wrap, and put it in the refrigerator for 10 minutes.
Remove from the refrigerator and with a rolling pin, stretch it into a rectangle about ¼" (5mm) thick. Fold it over itself, give it a 90° turn, stretch it again and fold it over itself. Repeat this process 2 to 3 more times.

6. Forming the loaves

Divide the dough into 10 equally-sized balls (weight them if you want to be exact).
⚠️ To make the round loaves: Flatten each portion of dough and draw the edges to the center until you have a firm ball. With the seam facing the table and with your hand in the shape of a cup, give it a rounded shape; the idea is that the surface is smooth.
⚠️ For the elongated buns: Take each portion of dough and flatten it into a rectangle. You can use a rolling pin. From the top edge, roll the dough until you reach the bottom edge. Press this seam well.

7. Second fermentation

Place each bun on a tray, leaving a slight space between them. Cover them with a clean towel and let them ferment until they double in size, between 20 to 45 minutes.
This fermentation tends to be faster than the first one, but the key is always that the bread should double in size. It took me 30 minutes.

8. Bake

When the bread has almost doubled, preheat the conventional oven to 350°F (180°C).
Once the loaves have doubled in size, place them in the oven and bake until golden brown, about 18 to 22 minutes.
Remove from the oven and let them cool for a few minutes on a rack.

9. Serve

Serve the bread (see recipe suggestions).
Store covered with a clean cloth towel to serve in a few hours, or refrigerate and heat in the toaster to serve the next day.

Video

Notes

If it is very hot, place the dough covered in the refrigerator during the resting times of the dough; this way, we prevent the dough from starting to ferment.

Nutrition