Salara (Guyanese Coconut Roll), also known as red roll, coconut roll, or red bread, is a delectable treat from Guyanese cuisine. It’s essentially a soft, slightly dense bread dough rolled up with a sweet and spiced coconut filling, then baked until golden brown. The vibrant red color of the coconut filling is its signature hallmark.
Here’s the full recipe with some helpful FAQs:
Ingredients for the Dough:
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- 1 tbsp dry yeast
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- ¼ cup warm water
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- ¼ cup sugar
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- 1 cup milk, warmed
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- ¼ cup shortening
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- 1 tsp salt
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- 3 cups flour
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- 1 egg, beaten
- 2 tbsp butter, melted
Ingredients for the Filling:
- 1 cup shredded flaked coconut (increase sugar to ½ cup if grating fresh)
- ¼ cup sugar
- 1 tsp cinnamon
- 1 tsp vanilla essence
- 2 tbsp water
- 5 drops red food coloring (or until desired red color is achieved)
Instructions:
- Activate the yeast: In a small bowl, combine the yeast with warm water and ¼ cup sugar. Let sit for 5-10 minutes until foamy.
- Prepare the dough: In a large bowl, whisk together the warm milk, shortening, salt, and remaining sugar. Add the activated yeast mixture and stir to combine. Gradually incorporate the flour and knead until a soft, elastic dough forms. Add the beaten egg and melted butter, and knead again until fully incorporated.
- Rise the dough: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about an hour, or until doubled in size.
- Prepare the filling: While the dough rises, combine all the filling ingredients in a bowl and mix well. Set aside.
- Assemble and bake: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough into a large rectangle, about 1/4-inch thick. Spread the coconut filling evenly over the dough, leaving a 1-inch border around the edges. Tightly roll up the dough, starting from the long edge. Pinch the ends to seal.
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- Transfer the roll to a greased baking sheet, seam-side down. Brush with egg wash (optional) and bake for 30-35 minutes, or until golden brown.
- Let cool slightly before slicing and serving.
Salara (Guyanese Coconut Roll) varieties
The classic Guyanese Salara, or red roll, is already a delightful treat with its sweet, spiced coconut filling nestled within soft bread. But the beauty of baking lies in its endless possibilities for creativity! Here are some delectable variations you can try to add your own twist to this beloved Guyanese pastry:
Filling Twists:
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Chocolate Chip Coconut: Add a handful of your favorite chocolate chips (semi-sweet, milk, or even dark) to the filling for a delightful burst of rich, gooey chocolate in every bite.
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Pineapple Paradise: Diced fresh or canned pineapple pieces mixed into the filling create a tropical twist, adding a bright tangy sweetness that complements the coconut beautifully.
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Spiced Rum Raisin: For a touch of adult indulgence, soak some raisins in dark rum overnight, then incorporate them into the filling along with a sprinkle of ground nutmeg for a warm, boozy twist.
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Nutty Delights: Chopped walnuts, pecans, or almonds add a delightful crunch and extra depth of flavor to the filling. You can even toast them beforehand for an extra nutty aroma.
Dough Innovations:
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Whole Wheat Wonders: Substitute half of the all-purpose flour with whole wheat flour for a slightly denser, more nutritious version of the dough.
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Chocolate Marble: Divide the dough in half and cocoa powder to one half for a marbled effect. Roll the two doughs together before filling and slicing for a stunning visual and flavor combination.
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Cinnamon Swirl: Sprinkle some ground cinnamon onto the rolled-out dough before adding the filling. Roll up tightly and slice for a subtle hint of warm cinnamon in every bite.
Glaze and Toppings:
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Sugar Glaze: Brush the baked Salara with a simple sugar glaze made from powdered sugar and milk for a sweet and shiny finish.
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Chocolate Drizzle: Melt some dark chocolate and drizzle it over the cooled Salara for a decadent touch.
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Toasted Coconut Flakes: Sprinkle some toasted coconut flakes on top of the glaze or chocolate drizzle for an extra layer of texture and coconutty flavor.
Feel free to experiment and combine these variations to create your own signature Salara. Remember, baking is all about having fun and expressing your creativity, so don’t be afraid to try something new and enjoy the delicious results!
FAQs:
- Can I use fresh coconut instead of shredded flaked coconut? Absolutely! Simply grate your own fresh coconut and increase the sugar to ½ cup for the filling.
- Do I have to use red food coloring? Not at all! You can omit the food coloring for a natural coconut filling.
- What can I serve Salara with? Salara is delicious on its own, but it also pairs well with tea, coffee, or even a scoop of ice cream.
- How can I store leftovers? Store leftover Salara in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the oven before serving.
I hope this detailed recipe and FAQs help you bake the perfect Salara! It’s sure to become a favorite treat in your household. Enjoy the delightful combination of fluffy bread and sweet, spiced coconut filling.