Salara, the iconic Guyanese coconut roll, is a delightful treat that’s perfect for any occasion.
This Salara recipe will walk you through each step, ensuring you achieve that perfect balance of sweet, coconut filling wrapped in soft, buttery dough.
Join me as I guide you through creating this delicious pastry at home.
Salara Recipe
Recipe Overview
- Prep Time: 2 hours (including rising time)
- Cook Time: 30 minutes
- Course: Dessert
- Cuisine: Guyanese
- Yield: 1 loaf
- Calories: 250 per serving
Ingredients
For The Dough:
- 1 packet active dry yeast
- 1 tablespoon granulated or brown sugar
- 1/4 cup warm water
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup melted butter
For The Filling:
- 2 cups sweetened shredded coconut
- 1/4 cup water
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- Few drops liquid red food coloring
To Finish:
- 2 tablespoons unsalted butter, melted
Instructions
Making The Dough
- Activate The Yeast: In a small bowl, combine the yeast, warm water, and 1 tablespoon of sugar. Let it sit for about 10 minutes until it becomes frothy. This means the yeast is active and ready to go.
- Prepare The Dough: Mix the flour, salt, and the remaining sugar in a large mixing basin. Make a well in the center and pour in the yeast mixture, warm milk, and melted butter. Mix until a dough forms.
- Knead The Dough: Once the dough is smooth and elastic, place it on a surface dusted with flour and knead it for approximately ten minutes. Add a bit more flour if the dough is too sticky.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Making The Filling
- Prepare The Coconut Filling: In a saucepan, combine the shredded coconut, water, melted butter, vanilla extract, almond extract, brown sugar, cinnamon, and nutmeg. Stirring continually, cook over medium heat until mixture thickens. Mix thoroughly after adding a few drops of red food coloring. Turn off the heat and let it to cool.
Assembling The Salara
- Roll Out The Dough: Punch down the risen dough and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick.
- Add The Filling: Spread the cooled coconut filling evenly over the dough, leaving a small border around the edges.
- Roll Up The Dough: Starting from one of the long sides, tightly roll the dough into a log. Pinch the seams and ends to seal.
- Second Rise: Place the rolled dough on a greased baking sheet, cover it with a damp cloth, and let it rise for another 30 minutes.
Baking The Salara
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake the Bread: Brush the risen dough with melted butter and bake for 25-30 minutes, or until golden brown and sounds hollow when tapped.
- Cool and Serve: Remove the Salara from the oven and let it cool on a wire rack before slicing and serving.
Tips For Perfection
- Consistent Dough: Make sure your yeast is fresh and active for the perfect rise.
- Even Filling: Spread the filling evenly to ensure each bite is packed with flavor.
- Coloring: Adjust the amount of food coloring to your preference for a vibrant red filling.
Serving Suggestions
Serve your Salara with a cup of tea or coffee for a delightful afternoon treat. It’s also perfect for breakfast or as a sweet snack any time of the day!
Conclusion
This Salara recipe has shown you how to make a beloved Guyanese dessert at home. The sweet coconut filling and soft bread make every bite a treat.
Share this delightful recipe with loved ones and bring a touch of Guyana to your gatherings.
FAQs
Can I Freeze Salara?
Yes, you can freeze Salara. Tightly wrap it in foil first, then in plastic wrap. It has a maximum three-month frozen period. Thaw at room temperature before reheating.
What Is The Best Type Of Flour To Use?
All-purpose flour works best for this recipe, but bread flour can also be used for a chewier texture.
How Can I Make Gluten-Free Salara?
You can use a gluten-free flour blend. Make sure it contains xanthan gum to help with the dough’s elasticity.
Can I Use A Different Type Of Sweetener?
Yes, you can substitute coconut sugar, honey, or agave syrup for granulated sugar.
How Long Does Salara Stay Fresh?
Salara stays fresh for up to 3 days when stored in an airtight container at room temperature.
Homemade Salara Recipe: Traditional Guyanese Coconut Roll
Ingredients
For The Dough:
- 1 packet active dry yeast
- 1 tablespoon granulated or brown sugar
- 1/4 cup warm water
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup melted butter
For The Filling:
- 2 cups sweetened shredded coconut
- 1/4 cup water
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- Few drops liquid red food coloring
To Finish:
- 2 tablespoons unsalted butter melted
Instructions
Making The Dough
- Activate The Yeast: In a small bowl, combine the yeast, warm water, and 1 tablespoon of sugar. Let it sit for about 10 minutes until it becomes frothy. This means the yeast is active and ready to go.
- Prepare The Dough: Mix the flour, salt, and the remaining sugar in a large mixing basin. Make a well in the center and pour in the yeast mixture, warm milk, and melted butter. Mix until a dough forms.
- Knead The Dough: Once the dough is smooth and elastic, place it on a surface dusted with flour and knead it for approximately ten minutes. Add a bit more flour if the dough is too sticky.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Making The Filling
- Prepare The Coconut Filling: In a saucepan, combine the shredded coconut, water, melted butter, vanilla extract, almond extract, brown sugar, cinnamon, and nutmeg. Stirring continually, cook over medium heat until mixture thickens. Mix thoroughly after adding a few drops of red food coloring. Turn off the heat and let it to cool.
Assembling The Salara
- Roll Out The Dough: Punch down the risen dough and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick.
- Add The Filling: Spread the cooled coconut filling evenly over the dough, leaving a small border around the edges.
- Roll Up The Dough: Starting from one of the long sides, tightly roll the dough into a log. Pinch the seams and ends to seal.
- Second Rise: Place the rolled dough on a greased baking sheet, cover it with a damp cloth, and let it rise for another 30 minutes.
Baking The Salara
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake the Bread: Brush the risen dough with melted butter and bake for 25-30 minutes, or until golden brown and sounds hollow when tapped.
- Cool and Serve: Remove the Salara from the oven and let it cool on a wire rack before slicing and serving.
Publisher at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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