What is Salara?
Salara (also known as red roll, coconut roll, or red bread) is one of the most popular breads of Guyanese cuisine. A soft, but slightly dense bread dough is rolled up with a sweetened and spiced coconut filling, then baked until golden brown.
The coconut is colored using red food coloring for a vibrant feel. It is the visual hallmark of the dough. Many Guyanese people would even say Salara isn’t Salara if the coconut isn’t red! After it cools, slice it, and admire the beautiful swirls inside. This bread is typically enjoyed for breakfast, snack time, or after dinner with a nice hot cup of tea.
How To Prepare A Salara (Guyanese Coconut Roll)?
Prep Time: 95 Mins
Cook Time: 25 Mins
Total Time: 2 Hrs
Ingredients:
For the dough:
> 1 teaspoon active dry yeast, such as Red Star
> 1 teaspoon granulated or brown sugar
> 1/4 cup warm water
> 2 cups all-purpose flour, plus more as needed to prevent sticking
> 4 tablespoons granulated sugar
> Pinch salt
> 3/4 cup warm milk
> 2 tablespoons melted butter
For the filling:
> 3 cups sweetened shredded coconut
> 1/4 cup water
> 2 tablespoons melted butter
> 1 teaspoon vanilla extract
> 1 teaspoon almond extract
> 2 tablespoons brown sugar
> 1 1/2 teaspoons ground cinnamon
> 1/2 teaspoon freshly grated nutmeg
> Liquid red food coloring (I use McCormick brand)
To finish:
> 1 tablespoon unsalted butter, melted
How to Prepare:
1. Bloom the yeast:
In a small wide bowl, add dry yeast and 1 teaspoon sugar. Pour warm water over the yeast and sugar and stir until combined. Let it sit for 20 minutes—the yeast should become very foamy. As long as it foams, it’s good to use.
2. Combine the dry ingredients:
In a large mixing bowl, combine flour, 4 tablespoons sugar, and salt using a whisk.
3. Combine the wet and dry ingredients and knead dough:
Make a well in the center of the dry ingredients. Pour in milk, melted butter, and bloomed yeast.
Using a rubber spatula, stir to combine until a tacky dough forms.
4. Knead the dough:
Sprinkle additional flour over the dough as needed and gently knead on your countertop until the dough is soft and no longer tacky or sticky. To knead, use your fingers to bring one edge of the dough into the center then press down with the end of your palm. Use your knuckles to massage as you go along. Do this for a couple of minutes.
Rub a little oil on your hands and drizzle over the dough. Gently knead again. Rub oil along the inside of the bowl and bottom of the bowl and place dough inside. Cover with plastic wrap and let it rest for 45 minutes until doubled in size.
5. Combine the filling ingredients:
In a large mixing bowl, combine coconut, water, butter, vanilla extract, almond extract, brown sugar, cinnamon, nutmeg and few drops of food coloring. Your filling should be a deep red color.
6. Cook the coconut filling:
Heat a large skillet over medium-low heat. Add the coconut filling and sauté until sugar is melted and filling smells fragrant, 5 to 6 minutes. Set aside to cool until room temperature, about 10 minutes.
7. Knead the rested dough:
Remove plastic wrap from the bowl, using your hands, punch the dough down to remove large air bubbles. Knead gently for 3 to 4 minutes to remove smaller air bubbles until the dough is soft and pliable.
8. Roll out the dough:
Sprinkle a little flour on a work surface—using a rolling pin, roll out dough into a rectangular shape around 16 inches by 14 inches and 1/4 to 3/4 inch in thickness. This measurement does not have to be exact or perfectly rectangular, but get it as close to this as possible.
9. Add the filling to dough:
Evenly spread filling on dough using a silicone spatula. I prefer a spatula because it doesn't tug at the dough when spreading. Leave about an inch around the edges without filling.
10. Roll the Salara dough:
From the longest side, roll the Salara into a log. Pinch the edges to seal the dough closed so the filling doesn’t seep out during baking. Once it’s sealed gently tuck it under for a rounded edge. Fold each end under to seal.
11. Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
12. Let the Salara rest before baking:
Lift the Salara onto the parchment-lined baking sheet and place diagonally. You can use a silicone spatula to help with lifting one end.
Allow the Salara to rest on the baking sheet for 25 minutes uncovered to allow the dough portion to rise for a second time.
13. Bake the Salara:
Bake Salara for 25 to 26 minutes. You’ll know it’s done when it is evenly browned and your kitchen smells fragrant. Another way to test for doneness is if you press the Salara with a spatula and the cooked dough springs back without a dent.
14. Brush the Salara with melted butter and let cool:
When Salara is done, immediately brush melted butter all over the top and sides. Cover with plastic wrap and kitchen towel. Let it cool completely before slicing.
15. Serve:
Cut Salara into 12 to 13 slices. Enjoy warm or cold for breakfast, a snack, or a teatime treat. Wrap remaining slices in wax paper or parchment paper and then in a sheet of aluminum foil paper. You can also store it in an airtight container lined with wax or parchment paper.
Nutritional Information:
Calories: 232
Fat: 10g
Carbs: 32g
Protein: 3g