Salara is a coconut stuffed sweet bread baked until golden brown and then glazed with sugar straight out of the oven. With its signature red color, this Guyanese treat is sure to satisfy any coconut lover.
Course Diary Free
Cuisine Caribbean
Keyword best salara, coconut roll, coconut salara, guyana salara recipe, Guyanese coconut roll, guyanese salara, how to make salara, red bread, red cake, red roll, salara, salara cake, salara guyana, salara recipe
Prep Time 1 hourhour30 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour55 minutesminutes
Servings 8
Calories 744kcal
Author Althea Brown
Ingredients
For the coconut filling
4cupsof grated coconutabout two whole coconuts
1cupof granulated sugar
1/2teaspoonof ground cloves
1teaspoonof ground cinnamon
2teaspoonsof gel red food coloring
For the sugar sling
1cupof water
1/2cupof sugar
For the Dough
3 1/2cupsof All Purpose Flourplus additional flour for dusting your work surface
1tablespoonof Instant / Rapid Rising Yeast
1/2teaspoonof salt
1/2cupof coconut milk
3/4cupsof warm water
1/4cupof brown sugar
1/4cupof coconut oil or other fat such as butterlard, shortening, margarine
1beaten egg yolk
About two tablespoons of room temperature water to seal the salara before baking
Instructions
Prepare the coconut filling
In a large pot on medium-low heat combine the grated coconut, sugar, ground cloves and ground cinnamon and mix together well
Then add the food coloring and mix until all the coconut is coated with the color
Continue to cook for 5 to 10 minutes to bring all of the flavor of the coconut filling together but be careful not to dry the coconut out
Then set aside and let cool completely
Make a sugar sling or glaze
Combine the water and sugar in a small pot or saucepan on medium-high heat
Stir until all the sugar dissolves then bring to a boil and continue for 5 minute or until the mixture reduces to about half
Then remove from the heat and set aside
Make the dough
Mix together the coconut milk, sugar and water, stirring until the sugar completely dissolves and set aside (it may be necessary to warm this mixture up before adding to the dry ingredients)
Then in a large mixing bowl combine the flour, yeast and salt and mix together well
Next using a fork or your finger tips rub the coconut oil or other fat into the flour mixture
Then make a well in the center of the dry ingredients in preparation for the warm milk, water and sugar solution you prepared earlier
Add the warm milk, water and sugar solution to the dough and using a whisk combine with some of the dry ingredients to form a smooth batter (as demonstration in the video)
Then using your hands combine the batter with the remaining dry ingredients in the bowl, to form a very sticky dough
Next add the remaining 1/2 cup of flour and knead into a smooth dough ball. This should take about 10 minutes
Place the dough into a greased bowl, cover with a kitchen towel or damp paper towel and let rise until the dough doubles in size. This should take 45 minutes to an hour
Once the dough doubles in size turn the dough onto a floured surface and knead for 5 minutes, then divide the dough into half
Lightly knead each half into a ball to smooth the edges
Then roll the dough out into a square (if you can) until it is about 1/4 inch thick
Then cover the rolled out dough with half of the prepared coconut filling, leaving about 1/2 inch of free space around the edge of the rolled out dough
Reserve the rest of the filing for the other half of the dough
Then brush the dough with some room temperature water and roll the dough, starting from one end, into a log
Then tuck the ends of the log under to seal in the coconut filling
Repeat steps 11 to 15 for the other piece of dough
Bake the Salara
Preheat oven to 350°F
Place your salara logs onto a greased baking sheet
Brush with a beaten egg yolk and bake for 25 at 350°F
After 25 minutes remove from the oven and immediately brush with the sugar sling/glaze you prepared earlier
Set aside and allow the salara to cool before slicing and enjoying