HOW TO MAKE GUYANESE SALARA / RED BREAD / TURNOVER || IN THE KITCHEN WITH LYNN 🇬🇾

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.

Over medium heat, add grated coconut and sugar to a pan.

Check the sweetness of the coconut mixture and adjust sugar as desired.

Add a small amount of red food coloring to the coconut mixture and stir.

Add a little milk to the pan and stir to combine.

Cook the coconut mixture for about 6-8 minutes until it thickens and the liquid dissolves.

Add salt, grated nutmeg, and mixed essence to the coconut mixture and stir.

Turn off the heat and let the coconut mixture cool completely before using it in the dough.

Roll out the bread dough to a thickness of less than a quarter of an inch.

Spread the cooled stewed coconut mixture over the rolled-out dough.

Roll the dough from one end to the other, ensuring the filling is enclosed.

Pinch the edges of the dough to seal it and prevent the filling from leaking out during baking.

Grease a baking pan with shortening, butter, or oil.

Place the rolled dough seam-side down in the greased pan.

Make additional small buns with leftover dough and place them in a separate greased pan.

Cover the dough and let it sit for 15-20 minutes to rise.

Preheat the oven to 350°F (175°C).

Bake the solara for 15-18 minutes or until golden brown.

Mix brown sugar and water to create a syrup and baste the hot solara with it.

Baste the hot bread with butter if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens