Salara

Tools

• 2 Small Mixing Bowls
• 2 Large Mixing Bowls
• Whisk
• Mixing Spoon
• Rubber Spatula
• Rolling Pin
• Baking Sheet
• Parchment Paper
• Cling/Plastic Wrap
• Pastry Brush

INGREDIENTS

For Dough

• 2-¼ tsp Active Dry Yeast (I use Fleischmann's, one packet)
• ¼ cup Water, warmed
• 1 tsp Sugar (for yeast)
• 2 tbsp Sugar (for dough)
• 1 cup Milk, warmed
• 1 tsp Salt
• 2 cups Flour (plus additional amount to prevent dough from sticking on work surface)
• 1 Egg, beaten (for egg wash)
• 2 tbsp Unsalted Butter, melted
• Coconut Oil (but you can substitute in whatever oil you want, I guess...)


For Coconut Filling

• 1 cup shredded sweetened coconut
• 2 tbsp water
• 2 tbsp brown sugar
• 2 tbsp butter, melted
• 1-½ tsp cinnamon
• ½ tsp grated nutmeg
• 1 tsp vanilla extract
• 1 tsp almond extract
• Red food coloring

METHOD

Step 1
✦ In a small mixing bowl, combine yeast and sugar (1 tsp).
✦ Dissolve in warm water (¼ cup).
✦ Mix and set aside for about 15 to 20 minutes to allow yeast to bloom. The mixture should become foamy. If it’s not foamy, then don’t use it (it’s expired).

Step 2
✦ In a large mixing bowl, combine flour (2 cups), sugar (4 tbsp), & salt (just a pinch) with a whisk.
✦ Make a little hole in the center of the flour mixture.
✦ Add milk (2 cups, warmed), butter (2 tbsp, melted), and bloomed yeast into the center.
✦ Using rubber spatula, stir to combine until dough forms.
✦ Sprinkle the dough and countertop with flour to help prevent sticking. PLEASE, use enough flour or your life will be… Hell…
✦ Knead the dough for a few minutes until it’s no longer sticky.
✦ Rub a small amount of coconut oil onto your hands and knead into the dough. You can add a little bit of coconut oil directly to the dough too.
✦ Knead into a roundish shape.
✦ In the large mixing bowl, rub some coconut oil onto the inside of the bowl.
✦ Place the dough inside and cover the top with plastic wrap. ✦ Let dough rest for about 45 minutes to an hour to allow it to double in size.

Step 3
✦ In a separate large mixing bowl, combine coconut (1 cup), water (2 tbsp), butter (2 tbsp, melted), vanilla extract (1 tsp), almond extract (1 tsp), brown sugar (2 tbsp), cinnamon (1-½ tsp), nutmeg (½ tsp) and red food coloring (enough to give the filling a deep red color).
✦ Heat a large skillet over medium-low heat.
✦ Sauté the coconut filling until it becomes fragrant and the sugar melts (about 5 minutes).
✦ Set aside, let the filling cool to room temperature.

Step 4
✦ Return to the dough and lightly punch down on it to remove the air bubbles.
✦ Knead for a few minutes to further remove air bubbles.

Step 5
✦ Use a rolling pin to roll the dough into a rectangular shape. It doesn’t have to be perfect. Don’t forget to use a little flour again to help prevent sticking.
✦ Evenly spread the coconut filling onto the dough. Do not put any filling on the edges of the dough.
✦ Roll the dough up from the long side. Your dough should be rolled to look long and shaped kinda like a baguette.
✦ Pinch the ends and tuck them under the roll to create rounded edges. This will help prevent the red food color from seeping out when you bake it.

Step 6
✦ Line a baking sheet with parchment paper.
✦ Carefully place the roll on it diagonally.
✦ Whisk egg (1, beaten) in a small bowl and brush onto the roll.
✦ Allow the roll to rest for 25 minutes so it can rise one last time.

Step 7
✦ Preheat the oven to 350°F.
✦ Bake for 25 minutes
✦ When done, immediately brush unsalted butter (melted, 2 tbsp) onto the salara.
✦ Let cool, then cut into slices!

Salara can be enjoyed at room temperature or warmed. I really hope you like it!! ♥