Guyanese Plait Bread
A soft, butter-enriched, eggless Guyanese loaf, shaped into a three-strand plait and baked for Christmas breakfast or everyday meals.
Modern adaptation
Salara
Salara is a Guyanese sweet bread rolled around red coconut, baked as two loaves and sliced for breakfast, tea or a snack.
A Guyanese red-coconut bread
Salara is a rolled bread filled with sweet red coconut. Alica’s Pepperpot identifies it as a Guyanese baked good and describes eating it at different times of day, including with breakfast tea or as an afternoon snack. The author says she does not know why the coconut is red; this account leaves the colour’s history unknown.
The recipe card credits Guyana’s Wayne Outpost “with modifications.” The measured method below is that specific two-roll version. Alica’s page was first published in 2010 and modified in 2025. Neither date establishes when salara first appeared or who introduced the red filling.
Sources for this section
Make and fill two rolls
The dough combines flour, shortening, yeast, warm water, sugar, milk, salt and beaten egg. After one rise to double, divide it in half and roll each piece to a 12 × 8 inch rectangle. Butter the dough, spread red coconut over it, then roll lengthwise and seal. The final rise is described by expansion rather than a fixed time, so the kitchen schedule depends on how quickly the rolls grow.
Brush the risen rolls with beaten egg white and bake at 350°F for 20–30 minutes, until brown on top. Slice and serve; the recipe provides no storage guidance. Use food-grade red colouring and follow its package directions.
Sources for this section
Handle flour and egg safely
Flour and raw egg can carry harmful bacteria. Do not taste the uncooked dough. Keep it separate from ready-to-eat food, wash hands and utensils after handling it, and bake the rolls before serving.
Sources for this section
History
Alica's Pepperpot posted this measured version in 2010 and modified the page in 2025. The recipe card credits Guyana's Wayne Outpost with modifications. The author identifies salara as Guyanese and says she does not know why the coconut filling is red. These notes do not establish a first attestation or the origin of the colour.
Ingredients
Yield 2 rolls · Scaling: source batch only
Dry yeastFor the dough.
15 mL1 tbsp as recorded
Warm waterFor dissolving the yeast.
59 mL¼ cup as recorded
SugarUse 1 tsp to activate the yeast; add the remainder with the flour and salt.
59 mL¼ cup as recorded
The source lists ¼ cup sugar plus 1 tsp.MilkWarm, then set aside.
237 mL1 cup as recorded
ShorteningCut into the flour mixture.
59 mL¼ cup as recorded
SaltFor the dough.
4.9 mL1 tsp as recorded
All-purpose flourFor the dough.
710 mL3 cup as recorded
EggBeat for the dough.
1
ButterMelt for brushing the rolled dough.
30 mL2 tbsp as recorded
Egg whiteBeat for brushing the risen rolls.
1
Shredded coconutUse flaked coconut, or freshly grate coconut.
237 mL1 cup as recorded
SugarFor the filling.
59 mL¼ cup as recorded
The source says to use ½ cup when using freshly grated coconut.CinnamonFor the filling.
4.9 mL1 tsp as recorded
Vanilla essenceFor the filling.
4.9 mL1 tsp as recorded
WaterFor the filling.
30 mL2 tbsp as recorded
Red food coloringFor the filling; add more only to reach the desired red hue.
5 drops
Vegetable oilGrease the bowl for the first rise.
As needed.
Method
Risks and precautions · Standard risk
Raw flour and egg in dough
Flour and raw egg can carry harmful bacteria; raw dough must not be tasted.
Hazard sourceBake the rolls before eating. Keep raw dough away from ready-to-eat food, wash hands and utensils after handling it, and clean the work surface.
Control sourceDo not taste raw flour or dough. The source gives no storage duration for the baked rolls.
- Dissolve the dry yeast in the warm water. Sprinkle with 1 tsp sugar, stir and let stand while preparing the dough.
- Warm the milk and set it aside. Combine the salt and remaining dough sugar with the flour. Cut the shortening into the flour mixture, then add the yeast mixture and beaten egg. Pour in the milk and knead to make a moderately stiff dough. Shape it into a ball.
- Place the dough in a greased bowl, cover with foil and let it rise until doubled, about 1 hour. While it rises, combine the coconut, filling sugar, cinnamon, vanilla essence, water and red food coloring.
- Punch down the dough and divide it in half. Roll each half into a 12 × 8 in (30 × 20 cm) rectangle and brush with melted butter.
- Spread half the coconut filling over each rectangle, leaving the ends clear. Roll each piece lengthwise and seal the edges. Place the rolls seam-side down, cover and let them rise until doubled; no duration is given for this final rise.
- Heat the oven to 350°F (177°C). Brush the risen rolls with beaten egg white. Bake for 20–30 minutes, until the tops are brown.
- Cut into slices and serve.
Conditions
Yield2 rolls
Fermentationfrom 1 h
Places
Guyana
Documented preparation · Country evidenceThe author's recipe identifies salara as Guyanese; it gives no more precise place.
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Sources
Alica’s PepperpotRecipe · Geographic context · Food use
Guyanese Salara – Red coconut rollPublished 10 June 2010 and modified 13 January 2025; recipe card credits Guyana’s Wayne Outpost with modifications.
Two-roll formula, dough and filling amounts, rise and shaping method, egg-white wash and 350°F/20–30-minute bake.
The author identifies salara as Guyanese, says it may be eaten at any time, and says she does not know why the filling is red.
Cited in: A Guyanese red-coconut bread; Make and fill two rolls
U.S. Food and Drug AdministrationFood safety
Handling Flour Safely: What You Need to KnowRaw flour and raw eggs may carry harmful bacteria; baking is needed before eating; do not taste raw dough and clean hands, utensils and work surfaces after handling it.
Cited in: Handle flour and egg safely