Guyanese Salara – Red coconut roll

Ingredients

• 1 tbsp (15 ml)dried yeast
• 60 ml (¼ cup)warm water
• 50 g (¼ cup)sugar
• 240 ml (1 cup)milk, warmed
• 55 g (¼ cup)shortening
• 1 tsp (5 ml)salt
• 375 g (3 cups)plain flour
• 1egg, beaten
• 28 g (2 tbsp)butter, melted
• 1egg white
• 80 g (1 cup)shredded flaked coconut (if using freshly grated coconut, increase the filling sugar to 100 g from 50 g)
• 50 g (¼ cup)sugar
• 1 tsp (5 ml)cinnamon
• 1 tsp (5 ml)vanilla essence
• 30 ml (2 tbsp)water
• 5 drops, or until the desired red colour is reachedred food colouring

Instructions

1. 1

   Activate yeast

   Dissolve the yeast in the warm water. Sprinkle in 1 teaspoon of the sugar, mix, and leave it to stand.

2. 2

   Make dough

   Warm the milk and set it aside. Mix the salt and sugar with the flour, then rub or cut the shortening into the flour mixture. Add the yeast mixture and beaten egg, pour in the milk, and knead to make a moderately firm dough. Shape it into a ball.

3. 3

   Let dough rise

   Put the dough in a greased bowl and cover with aluminium foil. Leave it to rise until doubled in size, about 1 hour. Meanwhile, combine all the filling ingredients and set aside.

4. 4

   Roll the dough

   Punch down the dough and divide it in half. Roll each piece into a 30 × 20 cm (12 × 8 inch) rectangle and brush with melted butter.

5. 5

   Add the filling

   Spread half the filling over each rectangle. Roll each one up lengthways and seal the edges.

6. 6

   Rise again

   Cover the rolls and leave them to rise until doubled in size.

7. 7

   Bake the rolls

   Brush the rolls with egg white. Bake at 177°C (350°F) for 20–30 minutes, until the tops are brown.

8. 8

   Slice and serve

   Cut the rolls into slices and serve. The recipe makes 2 rolls.

What is salara?

Salara is a Guyanese sweet bread roll with a spiral of coconut filling, commonly coloured red. It brings together a soft, yeasted dough and a sweet, fragrant centre.

This version uses cinnamon and vanilla alongside the coconut. Rolling the filling into the dough gives each slice its distinctive swirl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 806 calories, 16g protein, 126g carbs, 29g fat.

The flour and sugars provide most of the carbohydrates, while the shortening, butter and coconut contribute much of the fat. The milk, egg and flour provide some protein. Pair a slice with fruit or plain yoghurt if you want a more balanced plate.

Building the dough

Yeast: Giving the yeast a short start in warm water with sugar helps it disperse through the dough. The milk should be warm rather than hot.

Shortening: Cutting it into the flour helps make the baked bread tender. Knead until the dough comes together as a moderately stiff ball.

Getting the filling right

Coconut: Flaked coconut gives the centre its texture and sweetness. If using freshly grated coconut, follow the recipe’s instruction to increase the filling sugar to ½ cup.

Colour: Stir in the red colouring with the other filling ingredients, adding enough to reach the shade you want. Mix thoroughly so the colour is distributed through the coconut.

Rolling and sealing

Rectangles: Roll each half of dough to about 30 × 20 cm, keeping the thickness reasonably even. Brush the surface with melted butter before adding the filling.

Seam: Roll lengthways and seal the edges so the filling stays inside. Place the rolls with the seam secured when preparing them for their second rise.

Rising and baking cues

First rise: The dough should roughly double in size, which takes about 1 hour in the method. The time can vary with room temperature, so use the change in size as your cue.

Bake: The recipe gives 20–30 minutes at 177°C (350°F). Look for browned tops, and let the rolls cool enough to slice without squashing the swirl.

Serving the rolls

Slices: Cut across the rolls to show the red coconut spiral. Salara works well as a sweet snack alongside tea or coffee.

On the plate: For a more balanced snack, pair a slice with plain yoghurt or fresh fruit rather than serving several slices on their own.

Recipe notes & tips

• Measure the flour without packing it into the cup, or weigh out 375 g.
• Use warm, not hot, water and milk when working with the yeast.
• Keep the filling spread in an even layer so both rolls have a similar swirl.
• Seal the dough edges firmly to help contain the coconut filling.
• Check the rolls as they approach 20 minutes of baking, since oven performance varies.

Variations

• Fresh coconut: Use freshly grated coconut and increase the filling sugar to ½ cup as directed.
• More cinnamon: Add a little extra cinnamon for a warmer spice note.
• Less colour: Use fewer drops of colouring for a paler filling.
• Tea-time slices: Cut the cooled rolls into thinner pieces for serving with tea.
• Vanilla aroma: Keep the vanilla in the filling, or adjust it slightly to suit your taste.

Common mistakes to avoid

• Hot liquid: It can hinder the yeast; use warm water and milk rather than hot.
• Skipping the rise: The dough needs time to double before shaping; wait for the size cue.
• Uneven rectangles: They can make the rolls bake unevenly; aim for pieces around 30 × 20 cm.
• Loose seams: Filling may escape during baking; pinch the edges closed after rolling.
• Rushing the second rise: Cover the shaped rolls and let them double before baking.

How to store

Once cool, store the rolls in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months. Warm slices briefly in a low oven or microwave until just heated through.

Frequently asked questions