GUYANESE SALARA | Red Bread | How to Make Salara

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while being dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: desiccated coconut

Unsweetened coconut reduces added sugars while maintaining texture.

Proof the yeast by mixing it with warm water and sugar in a bowl and set aside for 10 minutes.

In a large bowl, combine all-purpose flour, sugar, and salt.

Add vegetable shortening to the dry ingredients and rub it in until it resembles coarse cornmeal.

Transfer the mixture to a stand mixer and add the proofed yeast mixture.

Add a beaten egg and warm milk to the mixer and mix using a dough hook attachment.

If the dough is sticky, add about 1/4 to 1/3 cup of flour gradually until it is manageable.

Prepare the filling by mixing shredded coconut, sugar, cinnamon, vanilla extract, and red food coloring in a bowl.

Turn the dough out onto a floured surface and knead for a few minutes until smooth, then form it into a ball.

Place the dough ball in a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.

Punch down the risen dough and turn it out onto a lightly floured surface.

Knead the dough lightly for about a minute, then divide it into half.

Roll one half of the dough into a large rectangle using a marble rolling pin.

Brush the rolled dough with melted butter, being careful not to use too much.

Spread half of the coconut filling evenly over the dough, leaving a small border around the edges.

Roll the dough tightly from one end to the other, sealing the edges by pinching them together.

Place the rolled dough seam-side down and tuck the ends under.

Repeat the process with the other half of the dough and filling.

Place both rolls onto a large baking pan side by side and cover loosely with cling wrap.

Let the rolls rise for a second time in a warm place for about 35 to 40 minutes until doubled in size.

Remove the cling wrap and brush the tops with a mixture of egg white and water for a golden crust.

Preheat the oven and bake the rolls for about 25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens