How To Make Delicious Soft and moist Salara/Red Bread/Coconut Roll

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances coconut flavor, while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is often less costly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water can be used to reduce costs.

Add 1 tablespoon of sugar and 1 packet of yeast to 1/4 cup of lukewarm water, mix well, and set aside to activate for about 10 minutes.

After 10 minutes, check that the yeast is proofed and ready to use.

In a mixing bowl, add 2/3 cup of butter to 3 cups of bread flour and mix well.

Add the activated yeast mixture to the flour and butter mixture.

Gradually add 1 1/4 cups of milk while mixing until a soft dough forms.

Transfer the dough to a countertop and knead it until soft and pliable, adding a tablespoon of milk if the dough gets stiff.

Once kneaded, place the dough in a bowl, coat it lightly with oil, cover it with a towel, and let it rise for about 1 hour until doubled in size.

Prepare the filling by mixing 2 1/2 cups of grated coconut, 1 cup of sugar, 1 teaspoon of nutmeg, 1 teaspoon of cinnamon powder, 1 teaspoon of grated ginger, and 1 teaspoon of vanilla extract in a bowl.

Add red food coloring to the filling gradually until the desired color is achieved and mix well.

After the dough has risen, punch it down to release the air and knead it lightly to remove excess air.

Divide the dough into two equal pieces and roll out one piece into a rectangular shape.

Brush the rolled dough lightly with melted butter and spread half of the coconut filling evenly over it, leaving about 1 inch on the edges.

Roll the dough tightly into a log shape, tucking in the ends and sealing them to prevent leaking.

Place the sealed log on a tray lined with parchment paper and repeat with the second piece of dough.

Cover both logs with cling wrap and let them rise for another 30 minutes.

Preheat the oven to 325°F (163°C).

Brush the risen dough with an egg wash made from egg white and 1 tablespoon of water for a shiny finish.

Bake in the preheated oven for about 45 minutes or until golden brown.

Once baked, brush lightly with melted butter and let cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens