Patriotic Coconut Roll (Salara)

Coconut Roll (Salara)

Ingredients:

For Dough:

• 3 1/2 cups bread flour

• 2 tsp active dry yeast

• 3 tbsp sugar

• 1 tsp salt

• 4 tbsp butter, melted

• 1 cup warm whole milk

• 1 egg, beaten

For Filling:

• 2 1/4 finely grated coconut

• 3/4 cup packed brown sugar

• 1 tsp ground cinnamon

• 1/16 tsp grated nutmeg

• red and blue food coloring

• 1 egg, beaten with 1 tbsp water

1. In the bowl of an electric mixer, combine flour, yeast, sugar and salt.

2. Whisk together butter, milk and egg in a large container with a spout (e.g. large measuring cup).

3. Using the dough hook attachment, on low speed, slowly pour milk mixture into dry ingredients until cohesive dough starts to form and no dry ingredients remain.

4. Increase speed to medium low, knead dough until smooth and elastic, about 6 minutes.

5. Transfer to a floured surface, knead until smooth and round, about 1 minute. Place dough in a greased bowl, cover with plastic wrap and allow to rise until double in size, 45 minutes to 1 hour.

6. While dough is being proofed, in a large bowl combine coconut, brown sugar, cinnamon and nutmeg.

7. Divide filling ingredients into two separate bowls. In one bowl, add 3 drops of red food coloring and mix thoroughly until evenly colored.

8. In the second bowl of filling ingredients, add 3 drops of blue food coloring and mix thoroughly until evenly colored. Grease two baking sheets.

9. Gently deflate dough. Divide into two equal portions. Keep one portion covered as you work with the other.

10. On a floured surface, gently flatten or roll dough into an 12-by-14 rectangle (or a 12-by-12 square).

11. Place half of the "red" coconut mixture on one half of the rectangle. Leave a 1 inch border on all sides. On the other half of the rectangle, place half of the "blue" coconut mixture.

12. On the shorter end of the rectangle, roll dough carefully into a cylinder that is not too tight. Pinch seam close. Transfer to greased baking sheet, seam side down. Spray plastic wrap with cooking spray and loosely cover loaf.

13. Follow steps 10 through 12 with the second piece of dough. Allow to rise for 30 to 45 minutes, until roll has doubled in size.

14. Brush with egg wash. Bake in a preheated 400°F oven for 30 minutes, until lightly brown.

15. Let cool in pan for 5 minutes. Transfer to a wire rack, cool completely for 3 hours before cutting into slices.

Yields: 2 loaves

Notes&Tips:

• Coconut Roll, or Salara, as it is commonly known in Guyana and other Caribbean countries, is a common snack/dessert. It is best eaten fresh. The filling is always colored red. This bright color against a white dough gives it visual appeal. For this recipe, I wanted to give it the American patriotic colors - Red, White & Blue.

• The hardest part of this recipe is to form the dough into a rectangle or square. I am usually not good at a perfect square or rectangle.

• When eating Salara, be sure to have a napkin or plate to catch the falling coconut, you will want to eat it and ask for another slice. Salara is good with a nice cup of warm milk or a rich cup of warm Ovaltine.