Salara - Sweet Red Bread
Salara - Sweet Red Bread 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.
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.