Salara Recipe Recap
Discover the delicious, sweet, and soft Guyanese Salara recipe! Learn how to make this coconut-filled bread with easy-to-follow steps and tips.
Equipment
- 1 Mixing Bowls For mixing dough and preparing the coconut filling.
- 2 Measuring Cups and Spoons To ensure accurate measurement of ingredients for both the dough and filling.
- 3 Electric Mixer or Hand WhiskT To beat the dough and ensure a smooth texture. If you don’t have an electric mixer, a hand whisk and some elbow grease will work just fine.
- 4 Rolling Pin For rolling out the dough evenly, ensuring the perfect thickness for rolling the coconut filling inside.
- 5 Baking Sheet or Loaf Pan Use a loaf pan for traditional shaped Salara, or a baking sheet if you prefer to bake them flat.
- 6 Parchment Paper To line the baking pan for easy removal and to prevent the dough from sticking.
- 7 Sharp Knife or Dough Cutter For slicing the loaf into perfect pieces before serving.
- 8 Pastry Brush (Optional) For brushing the top of the dough with butter or egg wash, giving it a golden and glossy finish.
- 9 Cooling Rack To cool the Salara evenly and prevent it from becoming soggy after baking.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- ½ cup warm water
- ¼ cup butter softened
- ½ cup milk warm
- 1 egg
- 1 teaspoon vanilla extract
For the Coconut Filling:
- 2 cups unsweetened dried coconut shredded
- ½ cup sugar
- ¼ teaspoon ground cinnamon optional for extra flavor
- 1 tablespoon butter melted
- ¼ cup sweetened condensed milk
- ¼ teaspoon vanilla extract
Instructions
Prepare the Dough:
- In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes, until the yeast becomes frothy.
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the yeast mixture, milk, egg, butter, and vanilla extract into the dry ingredients.
- Stir until the dough starts to come together, then knead it on a floured surface for about 10 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Prepare the Coconut Filling:
- In a medium bowl, combine the shredded coconut, sugar, and ground cinnamon (if using).
- Add the melted butter, sweetened condensed milk, and vanilla extract. Stir until the mixture is evenly combined and the coconut is well coated.
Assemble the Salara:
- Preheat your oven to 350°F (175°C).
- Once the dough has risen, punch it down to release any air bubbles. Roll it out into a large rectangle on a floured surface, about 1/4 inch thick.
- Spread the coconut filling evenly over the dough, leaving a small border around the edges.
- Carefully roll the dough into a log, pinching the edges to seal the filling inside.
- Place the rolled dough seam-side down on a greased baking sheet or in a loaf pan.
- Let the dough rest for another 15 minutes while the oven preheats.
Bake the Salara:
- Brush the top of the loaf with a little butter or an egg wash for a golden finish (optional).
- Bake in the preheated oven for about 25-30 minutes, or until the Salara is golden brown on top and sounds hollow when tapped on the bottom.
- Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
Serve and Enjoy:
- Slice your freshly baked Salara and enjoy it warm or at room temperature. Serve with a cup of tea or coffee for a delightful treat.