Sweet Coconut and Cinnamon Salara

1.In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

2.Add the melted butter, eggs, and vanilla extract to the yeast mixture and mix well.

3.In another bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.

4.Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

5.Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

6.While the dough is rising, prepare the coconut filling by mixing shredded coconut, ground cinnamon, and brown sugar in a bowl.

7.Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.

8.Spread the coconut filling evenly over the dough, leaving a small border around the edges.

9.Roll the dough tightly from one end to the other to form a log. Pinch the seams to seal.

10.Cut the log into 1-inch thick slices and place them cut-side up in a greased baking dish.

11.Cover the dish with a cloth and let the slices rise for another 30 minutes.

12.Preheat the oven to 350°F (175°C).

13.Brush the tops of the rolls with milk and sprinkle extra shredded coconut on top.

14.Bake for 25-30 minutes or until golden brown and cooked through.

15.Let the Salara cool slightly before serving.