Salara (Guyanese Coconut Roll)

1. Stage

Bloom the yeast: In a small wide bowl, add dry yeast and 1 teaspoon sugar. Pour warm water over the yeast and sugar and stir until combined. Let it sit for 20 minutes—the yeast should become very foamy. As long as it foams, it’s good to use.

2. Stage

Combine the dry ingredients: In a large mixing bowl, combine flour, 4 tablespoons sugar, and salt using a whisk.

3. Stage

Combine the wet and dry ingredients and knead dough: Make a well in the center of the dry ingredients. Pour in milk, melted butter, and bloomed yeast.  Using a rubber spatula, stir to combine until a tacky dough forms.

4. Stage

Knead the dough: Sprinkle additional flour over the dough as needed and gently knead on your countertop until the dough is soft and no longer tacky or sticky. To knead, use your fingers to bring one edge of the dough into the center then press down with the end of your palm. Use your knuckles to massage as you go along. Do this for a couple of minutes. Rub a little oil on your hands and drizzle over the dough. Gently knead again. Rub oil along the inside of the bowl and bottom of the bowl and place dough inside. Cover with plastic wrap and let it rest for 45 minutes until doubled in size. 

5. Stage

Combine the filling ingredients: In a large mixing bowl, combine coconut, water, butter, vanilla extract, almond extract, brown sugar, cinnamon, nutmeg, and a few drops of food coloring. Your filling should be a deep red color.

6. Stage

Cook the coconut filling: Heat a large skillet over medium-low heat. Add the coconut filling and sauté until sugar is melted and filling smells fragrant, 5 to 6 minutes. Set aside to cool until room temperature, about 10 minutes. 

7. Stage

Knead the rested dough: Remove plastic wrap from the bowl, using your hands, punch the dough down to remove large air bubbles. Knead gently for 3 to 4 minutes to remove smaller air bubbles until the dough is soft and pliable.

8. Stage

Roll out the dough: Sprinkle a little flour on a work surface—using a rolling pin, roll out dough into a rectangular shape around 16 inches by 14 inches and 1/4 to 3/4 inches in thickness. This measurement does not have to be exact or perfectly rectangular but get it as close to this as possible. 

9. Stage

Add the filling to dough: Evenly spread filling on dough using a silicone spatula. I prefer a spatula because it doesn't tug at the dough when spreading. Leave about an inch around the edges without filling.

10. Stage

Roll the dough: From the longest side, roll the salara into a log. Pinch the edges to seal the dough closed so the filling doesn’t seep out during baking. Once it’s sealed gently tuck it under for a rounded edge. Fold each end under to seal. 

11. Stage

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

12. Stage

Let the salara rest before baking: Lift the salara onto the parchment-lined baking sheet and place diagonally. You can use a silicone spatula to help with lifting one end.  Allow the salara to rest on the baking sheet for 25 minutes uncovered to allow the dough portion to rise for a second time. 

13. Stage

Bake: Bake salara for 25 to 26 minutes. You’ll know it’s done when it is evenly browned and your kitchen smells fragrant. Another way to test for doneness is if you press the salara with a spatula and the cooked dough springs back without a dent.   

14. Stage

Brush the salara with melted butter and let cool: When salara is done, immediately brush melted butter all over the top and sides. Cover with plastic wrap and kitchen towel. Let it cool completely before slicing. 

15. Stage

Serve: Cut salara into 12 to 13 slices. Enjoy warm or cold for breakfast, a snack, or a teatime treat. Wrap remaining slices in wax paper or parchment paper and then in a sheet of aluminum foil paper. You can also store it in an airtight container lined with wax or parchment paper. Did you like this recipe? Leave us a few stars and a review below!