Salara – Sweet Red Bread
Sweet dishes are a part of life and are eaten almost every day by everyone. Salara bread is also one such delicious dish that is preferred by almost everyone.
This doughy, sweet coconut bread is rarely baked at home because it is offered fresh and cheaply on all of the main streets by bicycle sellers with their glass display cases. It’s great any time of day, and it’s a lot easier to make than it appears.
This delicious dish is preferred by almost everyone irrespective of age. It is loved by children as well as elder ones. So there is no age bar in having this delicious salara recipe.
This is the dish which is prepared on almost every celebrated occasion whether it is a festival or party or when relatives come to the home.
This dish is unique and delicious in itself. The grated coconut added to it enhances its taste as well as nutritional value. Also, the red color used in it makes it look more tasty and delicious. Salara bread is a complete meal in itself. So whenever you wish to satisfy your appetite with something tasty just eat it and you will experience the best version of a sweet dish in it.
Salara – Sweet Red Bread
Equipment
- 1 Basin
Ingredients
- 1 tbsp dry yeast
- 75 ml warm water
- 85 g caster sugar
- 170 ml milk
- 60 g butter
- 2 tbsp vanilla extract
- 675 g white flour
- 2 eggs beaten
- 2 2tbsp unsalted butter
- 1 tbsp maple syrup
- 450 g coconut
- 225 g caster sugar
- 12 g ground allspice
- 12 no cinnamon
- Few drops red food color
- Vegetable oil
Instructions
- In a small basin, dissolve the yeast in the warm water to produce the dough. Cover and set aside for 10 minutes after adding the 1 teaspoon of sugar.
- Bring the milk to a near-boiling temperature before adding the fat or butter and sugar. Remove from the heat once the fat has melted and the sugar has dissolved, and allow it cool until warm before stirring in the yeast and vanilla extract.
- With your index finger, slowly knead in the flour until a soft dough forms. Knead the dough until it is smooth and elastic on a lightly floured surface. Place the dough ball in a large mixing bowl that has been oiled with a tiny quantity of vegetable oil and flip it to coat all sides.
- Cover with plastic wrap and set aside for at least 112 hours until the dough has doubled in size. Punch down the dough, cut it in half, and set it aside for 10 minutes. Preheat the oven to 190°C and put all of the filling ingredients in a mixing dish, except the red food coloring.
- Roll each half of the dough into a 25 cm × 33 cm rectangle that is about 1 cm (12 in) thick (10 in x 13 in). Brush the melted butter over the top. Half of the filling mixture should be smoothed over each rectangle, but not all the way to the edges.
- Allow the dough to proof for 45 minutes after rolling it out lengthwise and sealing the edges. Brush the rolls with maple syrup and bake until golden brown, about 25–30 minutes. Allow cooling on a wire rack before serving the coconut salara recipe.
Serving and Storing Suggestions
- The Salara recipe is served after cutting the roll into slices.
- Salara(Guyanese coconut roll) is often had by people for breakfast. Some people like to serve it with a cup of tea.
- The Salara recipe is often served as an afternoon snack. people love to have them after an afternoon meal.
- They are often served after making them a little warm after taking them out from the refrigerator.
- They can also be served after drizzling powdered sugar over them.
- Once you are finished baking this delicious recipe, let them rest for some time and let them cool completely.
- Do not hurry in keeping coconut salara inside the refrigerator.
- Once they come to room temperature, use an airtight container and keep them inside the refrigerator.
- You can also wrap them in wax paper and then in foil paper and keep them inside the refrigerator.
- They can be left for 2 to 3 days at room temperature without getting ruined.
