Mandazi - East African Doughnuts
Mandazi are popular, slightly sweet, deep-fried pastries from East Africa, often compared to doughnuts but typically less sweet and without frosting. They are flavored with cardamom and are perfect for breakfast or as a snack paired with tea or coffee. This recipe yields soft, fluffy mandazi with a hint of spice.
Ingredients
- 4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 cup coconut milk
- 2 1/4 tsp active dry yeast
- 1 large egg
- 3 tbsp corn oil
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 cup lukewarm water
Instructions
Step 1: Activate the Yeast
- In a Small Bowl, combine the 1/2 cup Lukewarm Water and 2 1/4 tsp Active Dry Yeast.Stir in a pinch of the Granulated Sugar to feed the yeast.Set aside for 5-10 minutes. The mixture should become visibly frothy and foamy on top, indicating the yeast is active.1/4 cup granulated sugar , 2 1/4 tsp active dry yeast, 1/2 cup lukewarm water
Step 2: Combine Wet Ingredients
- In a separate bowl, whisk together the 1 cup Coconut Milk (ensure it's lukewarm), the 1 Large Egg, the 3 tbsp Corn Oil, and the remaining Granulated Sugar.Pour the activated yeast mixture from Step 1 into this bowl and gently combine.1 cup coconut milk, 1 large egg, 3 tbsp corn oil , 1/4 cup granulated sugar
Step 3: Mix Dry Ingredients
- In the Large Mixing Bowl, whisk together the 4 cups All-Purpose Flour, 1 tsp Salt, 1/2 tsp Ground Cardamom, and 1/2 tsp Ground Cinnamon. Ensure the spices and salt are evenly distributed.4 cup all-purpose flour , 1/2 tsp ground cinnamon, 1 tsp salt, 1/2 tsp ground cardamom
Step 4: Form and Knead the Dough
- Pour the wet ingredients (from Step 2) into the center of the dry ingredients (from Step 3).Mix everything with a wooden spoon or your hands until a shaggy dough forms.Transfer the dough to a lightly floured work surface.Knead the dough for 10-15 minutes. It should transform from a sticky mass into a smooth, soft, elastic, and non-sticky ball.
Step 5: Proof the Dough (First Rise)
- Lightly grease the Large Mixing Bowl with a small amount of oil.Place the dough ball in the bowl, turning it once to coat.Cover the bowl tightly with plastic wrap or a clean kitchen towel.Place it in a warm, draft-free place (e.g., inside a slightly warm, turned-off oven). Let the dough rise for 1.5 to 2 hours, or until it has at least doubled in size.
Step 6: Shape the Mandazi
- Gently punch down the proofed dough to deflate the air.Divide the dough into 4 equal pieces.Take one piece and, using a Rolling Pin on a lightly floured surface, roll it into a circle approximately 1/4 inch (6-7 mm) thick.Use a Sharp Knife or Pizza Cutter to cut the circle into 6 to 8 triangles. Repeat with the remaining dough portions.
Step 7: Fry the Mandazi
- Heat the Vegetable Oil in the Deep Pot over medium-high heat until it reaches 350°F (175°C).Carefully drop the dough triangles into the hot oil, ensuring you do not overcrowd the pot.Fry the mandazi for 2-3 minutes per side, flipping them when the underside is golden brown. They should puff up and look cooked through.Remove the fried mandazi using a Slotted Spoon and transfer them to the Paper Towel-Lined Tray to drain excess oil.
Step 8: Serve
- Serve immediately while warm, dusted with extra granulated sugar if desired, alongside a hot beverage.
Notes
- Coconut Flavor Boost: For an even stronger coconut taste, use virgin coconut oil instead of corn oil inside the dough.
- Freezing Dough: The shaped, unfried mandazi can be flash-frozen on a tray and then transferred to a freezer bag. When ready to use, thaw them slightly and fry as directed.
- Sweetness Control: The current sugar level (1/4 cup) is low, perfect for pairing with savory stews or for those who prefer less sweet pastries. If you want a noticeable sweetness, increase the Granulated Sugar to $1/2$ cup.
Nutrition
Calories: 63kcal
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