Coconut - Rosewater Spiral Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 20 |
|
This is a Guyanese specialty also known as Salara! Makes 12 swirl buns or about 20 bread slices (2 small loaves). Ingredients:
filling |
1 1/2 cups finely grated, unsweetened coconut |
1/2 cup chopped, pitted dates, soaked in hot water and drained |
1/2 cup granulated sugar |
1 tsp rose water |
1 tsp vanilla |
2 tsp red food colouring |
dough |
1 tbsp dry active yeast |
1/4 cup warm water |
2 cups flour |
1 cup whole wheat flour |
1/4 cup sugar |
1 tsp salt |
1/2 cup warm coconut milk |
1 tbsp rose water |
1 tsp coconut extract |
2 tbsp melted butter |
1 egg, lightly beaten |
Directions:
1. Combine all the filling ingredients in a small bowl, set aside.
2. Dissolve yeast in warm water, let stand to proof 10 minutes.
3. Whisk together flours, sugar and salt. Set aside.
4. Add coconut milk, rose water, coconut extract, butter and egg to the yeast mixture and blend well.
5. Begin adding flour mixture and beat to a dough consistency.
6. Turn out onto a floured surface and knead about 7-8 minutes, until smooth.
7. Place in a lightly oiled bowl, cover and let stand 1 1/2 hours, until doubled.
8. Punch down, turn out and knead lightly.
9. Roll into a rectangle and smooth the filling onto the surface, leaving 1 of space around the edges.
10. Roll up, pinch the seam, (slice if making buns) and place (seam side down) in lightly greased loaf pans or on a tray (for free-form).
11. Cover and let rise again about 1 hour.
12. Preheat oven to 375F.
13. Bake the loaves 40 minutes (or buns 20-30 minutes), cool completely on a rack.
|
|