Mandazi, also known as the East African Doughnut is a form of fried pastry dough, which originates from East African Coast areas and is very popular in the East African region.
Course Appetizer, Breakfast, Dessert, Snack
Prep Time 20minutes
Cook Time 30minutes
Resting time 1hour30minutes
Total Time 50minutes
Author Jayne Rain
1/2 cupall-purpose flour(for kneading)
300mlcoconut milk(substitute with regular milk)
1 ltrvegetable oil(for deep frying)
50gdry coconut flakes
In a large bowl, mix all-purpose flour, coconut flakes, sugar, dry yeast, salt, and cardamom. Using an egg whisk, mix all the ingredients until well incorporated.
Add lukewarm coconut milk and olive oil to the dry ingredients and mix with a wooden spoon till the dough comes together.
Transfer the dough to a working surface and knead for about 10 to 15 minutes till smooth and pliable dough is achieved.
If using a kneading machine, knead on low speed till the dough comes together. After that, increase the speed to medium and knead for about 8 minutes till smooth and pliable dough is achieved.
Transfer the dough in a large greased bowl, cover with plastic wrap and set aside to rise for about 45 minutes to 1 ½ hours or until the dough has doubled in size.
Punch the mandazi dough to remove all the air. Divide the dough into eight equal pieces and form round balls.
Roll the balls into 6” circles and slice with a pizza cutter or a knife into four triangular pieces. Feel free to cut out any other shapes of choice.
Place all the triangles on a baking sheet, cover with a clean kitchen towel and let them rest for about 5 to 10 minutes.
In a large saucepan, heat the vegetable oil to about 370 degrees. If the temperature is too low, the mandazi will soak up a lot of fat. If the oil is too hot, the mandazi will burn on the outside but remain raw on the inside.
Gently drop the mandazi pieces into the oil, few pieces at a time, without overcrowding the pan.
Fry for 1 to 2 minutes on each side or until golden brown, continuously flipping from one side to another.
Using a large, slotted spoon, take the mandazi out of the oil and place on paper napkins to soak up the excess fat.
Serve mandazi with Kenyan spiced tea, Ginger tea or any beverage of your choice.
In case you exclude the coconut flakes, use only 250ml Coconut Milk.
Substitute Cardamom with Vanilla Flavor if you desire.
Dust the Mandazi with powdered sugar if you desire.
Mandazi Recipe (Swahili Coconut Doughnut) https://jayne-rain.com/mandazi-east-african-doughnuts/ April 5, 2020