5 from 27 votes
Mahamri recipe
Mahamri are soft, slightly sweet fried buns flavored with cardamom and made from a dough enriched with butter, coconut milk, and yogurt. The dough is leavened with instant yeast activated with sugar and milk, then kneaded, rested, and rolled out before frying in neutral oil. These buns have a tender crumb with fragrant spices and a golden crust from frying, resulting in a rich and satisfying texture.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings:
64
Calories:
107 kcal
Course:
Breakfast, Snacks, Brunch
Cuisine:
African
Ingredients
- 3¾ cups all-purpose flour set aside at least two cups for rolling out the dough (dusting), or for using if your dough feels too sticky
- ¾ cup granulated sugar
- ¾ teaspoon cardamom powder; aka iliki
- salt pinch
- 1 tablespoon butter (or margarine)
- 1 tablespoon instant yeast
- ¾ cup coconut milk use regular milk if you do not have coconut milk, heavy, at room temperature
- ½ teaspoon coconut milk use regular milk if you do not have coconut milk, light, at room temperature
- 1 tablespoon yogurt or coconut yoghurt
- 4 cups cooking oil see notes, neutral, such as sunflower oil
Instructions
- Using a small cup, activate the yeast by mixing it with the light coconut milk. Mix in a quarter teaspoon of sugar to speed up the process, cover and keep in a warm place in your kitchen. You will know it is ready to use when it foams up.
- In a bowl, whisk the all-purpose flour, sugar, cardamom, and a pinch of salt. Crumble in the butter or margarine, then make a well in the centre. Add the activated yeast, yoghurt and heavy coconut milk then use your hands to knead until all the ingredients come together, and the dough is smooth. Be careful not to overwork the dough. Feel free to add a few tablespoons of oil to the mahamri dough when kneading, to make it softer.
- Cover the bowl with saran wrap (cling film), or a kitchen cloth and place it in a warm place in your kitchen, to rest for at least 30 minutes (overnight if you can).
- Once the dough has rested, transfer it to a floured rolling board or a clean kitchen countertop. Divide the dough into 8 portions, and smoothen each portion between the palms of your hands to form a ball. Roll out each portion of dough to a circle, about 20 cm in diameter and ¼-inch (6mm) thick, then cut into 8 triangles or to your desired shapes.
- Heat the oil in a large pot to 350°F (180°C). Fry each mahamri for 2-5 minutes on each side, or until golden brown. Transfer them to a kitchen or paper towel-lined bowl to drain. Serve your mahamri immediately or store them in suitable bags or containers for later.
Cup of Yum
Notes
- Activate yeast with milk and sugar in a warm place to ensure proper leavening.
- Use enough oil for frying so the buns can sink briefly; too little oil makes them soggy.
- Control frying temperature carefully to avoid greasy or burnt mahimri.
- Do not overmix the dough to prevent tough, chewy buns.
- Use neutral oil like sunflower for frying for best flavor and texture.
Nutrition Information
Calories
107kcal
(5%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
1mg
(0%)
Sodium
2mg
(0%)
Potassium
19mg
(0%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
6IU
(0%)
Vitamin C
1mg
(1%)
Calcium
2mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 64 Serving
Amount Per Serving
Calories 107
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.