Salara (Guyanese Coconut Roll) For Breakfast

The Best Salara is Homemade :

Although this is one of my favorite viands, I ’ve always had two complaints on varying occasions — there was noway enough coconut in the stuffing, or the chuck was too dry! This form solves both of these issues I ’ve had with the store- bought kinds and is absolutely succulent.

This would be perfect on a brunch table served alongside other teatime snacks for a vacation spread — suppose Mother’s Day or New Year’s Day. Or enjoy it as a hold- me- over snack with your favorite soft drink to wash it all down!

Ingredients for Salara (Guyanese Coconut Roll) :

Salara is a yeasted chuck dough with a coconut swirled stuffing. The chuck is made from a soft dough that has a bit of adulation in it, but not enough to make it a short crust confection. The coconut is seasoned with brown sugar, cinnamon, nutmeg, and aromatics like vanilla and occasionally almond excerpt or Guyanese mixed substance — a mix of different excerpts. Incipiently, the coconut is gently sautéed to melt the sugar and immingle all the flavors together.

RECIPE :

Salara (Guyanese Coconut Roll)

PREPE TIME :                                         COOK TIME :                                              TOTAL TIME :

    95 mins                                                      25 mins                                                         2hrs

  

YIELD :  1 salara roll

     

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
• 2 tablespoons melted butter
• 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

METHOD :

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 dry ingredients : In a large mixing bowl, combine flour, 4 tablespoons sugar, and salt using a whisk. 3- Combine 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 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, 5-6 minutes. Set aside to cool until room temperature, about 10 minutes.

7- Knead rested dough : Remove plastic wrap from the bowl, using your hands, punch the dough down to remove large air bubbles. Knead gently for 3-4 minutes to remove smaller air bubbles until the dough is soft and pliable.

8- Roll out the dough : Sprin kle 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 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 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- Prepare baking sheet and let Salara rest before baking, and preheat oven :

Line a baking sheet with parchment paper. Lift the Salara onto the 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. 

Preheat the oven to 350°F.

12- Bake Salara :

Bake Salara for 25-26 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.   

13- Brush 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.

14- Serve :

Cut Salara into 12-13 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. 

Bon appetite !! 

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