Mandazi (East African Doughnuts)
East African doughnuts with a slightly crunchy exterior and light fluffy interior.
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup coconut milk
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- 3 tablespoons oil I used corn oil
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup lukewarm water
- Place lukewarm water in a bowl then add the yeast to it. Add sugar, egg, milk and stir well. Add the flour, cinnamon, cardamom and salt then stir to form a dough.
- Place the dough onto a floured board and knead, sprinkling flour as needed (avoid over sprinkling flour as this will yield a hard dough). Knead until the dough comes together. It's okay if it is still slightly sticky.
- Flour a board then form dough into a board and place on it. Roll out into a rectangle that is 1/4 inch thick. Cut the rolled out dough into squares then cut the squares across into triangles.
- Let the cut-out dough rest for 20 minutes.
- Pour oil in a pan up to 3 or 4 inches. Heat up oil then fry the doughnuts for about 2 minutes on each side.
- Serve warm with tea or coffee.
This is one treat you'll want to make over and over again. Elements 4 cups all-purpose flour 1/4 cup granulated sugar 1 cup coconut milk 2 1/4 teaspoons active dry yeast 1 large egg 3 tablespoons oil I used corn oil 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1 teaspoon salt 1/2 cup lukewarm water Method Place lukewarm water in a bowl then add the yeast to it.
Add the flour, cinnamon, cardamom and salt then stir to form a dough. Place the dough onto a floured board and knead, sprinkling flour as needed (avoid over sprinkling flour as this will yield a hard dough). Flour a board then form dough into a board and place on it.
Roll out into a rectangle that is 1/4 inch thick. Cut the rolled out dough into squares then cut the squares across into triangles.
Heat up oil then fry the doughnuts for about 2 minutes on each side.