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Salara (Guyanese Coconut Roll)
Salara (Guyanese Coconut Roll)
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Prep Time:
95 minutes
Cook Time:
25 minutes
Total Time:
120 minutes
Guyanese Salara: Soft bread rolled with sweet, spiced coconut filling, baked to golden perfection.
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 of salt
  • 3/4 cup warm milk
  • 2 tablespoons melted butter
  • For the filling:
  • 3 cups sweetened shredded coconut
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Liquid red food coloring (I use McCormick brand)
  • To finish:
  • 1 tablespoon unsalted butter, melted
Instructions:
  • Activate the yeast: Combine dry yeast and 1 teaspoon sugar in a small wide bowl. Pour warm water over the mixture and stir until well combined. Allow it to rest for 20 minutes until the yeast becomes very foamy. Once foamy, it's ready to use.
  • In a large mixing bowl, whisk together flour, 4 tablespoons of sugar, and salt until well combined.
  • Combine wet and dry ingredients for dough: Create a well in the dry ingredients and pour in milk, melted butter, and bloomed yeast. Stir with a rubber spatula until a tacky dough forms.
  • Knead the dough: Sprinkle extra flour as needed and gently knead on a floured countertop until the dough is smooth and no longer sticky. Use your fingers to fold the edges towards the center and press down with your palm, then knead with your knuckles for a few minutes. Rub a bit of oil on your hands and the dough, then place it in an oiled bowl. Cover with plastic wrap and let it rest for 45 minutes until doubled in size.
  • In a large mixing bowl, mix together coconut, water, butter, vanilla extract, almond extract, brown sugar, cinnamon, nutmeg, and a few drops of food coloring until your filling turns a deep red color.
  • Make the coconut filling: Heat a large skillet over medium-low heat, then add the filling. Sauté until the sugar is melted and the filling smells fragrant, 5 to 6 minutes. Let it cool to room temperature, about 10 minutes.
  • Uncover the dough, press down with your hands to release large air bubbles. Knead lightly for 3 to 4 minutes until the dough is smooth and elastic.
  • On a floured surface, use a rolling pin to flatten the dough into a roughly 16x14-inch rectangle, 1/4 to 3/4 inch thick. Aim for a close approximation of these dimensions without worrying about perfection.
  • Spread the filling evenly on the dough, leaving a 1-inch border around the edges to ensure perfect distribution. A silicone spatula is recommended for smooth and gentle spreading without damaging the dough.
  • Roll the Salara dough into a log starting from the longest side, then pinch the edges to seal and tuck it under for a rounded edge. Fold each end under to seal completely.
  • Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
  • Before baking, gently transfer the Salara onto a parchment-lined baking sheet, positioning it diagonally for an elegant touch. If needed, leverage a silicone spatula to lift one end gracefully. Leave the Salara uncovered on the baking sheet for 25 minutes to allow the dough to rise for a second time.
  • Bake the Salara in the oven for 25-26 minutes, or until golden brown and fragrant. To check if it's done, gently press the Salara with a spatula - it should spring back without leaving a dent.
  • Brush the Salara with decadent melted butter and allow it to cool fully before slicing: As soon as the Salara is finished baking, lavish it with luscious melted butter, ensuring every inch is coated. Cover with plastic wrap and a kitchen towel, then patiently wait for it to reach the perfect slicing temperature.
  • To serve, slice the Salara into 12 to 13 pieces and savor it warm or cold for breakfast, snack, or tea time. Wrap any leftovers in wax paper, parchment paper, and aluminum foil, or store in an airtight container lined with wax or parchment paper. Feel free to leave a review and rating if you enjoyed this recipe!

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