Mandazi (East African Doughnuts)
User Reviews
5.0
6 reviews
Excellent
Mandazi (East African Doughnuts)
Report
A recipe for Mandazi (East African Doughnuts)! These cardamom-scented doughnuts are fried until golden with a light and fluffy center.
Share:
Ingredients
- 2 1/2 cups (312 grams) all-purpose flour
- 1/3 cup (67 grams) granulated sugar
- 1 1/2 teaspoons instant yeast
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg beaten
- 3 tablespoons (42 grams) unsalted butter or margarine melted and slightly cooled
- 2/3 cup (160 milliliters) lukewarm milk 105-115˚F, 40-46˚C
- vegetable oil for frying
Instructions
- In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, instant yeast, cardamom, baking powder, and salt.
- Add the beaten egg and melted butter.
- While mixing, slowly add the milk to bring together a soft dough. You may not need to add all the milk depending on how you measured the flour or even the brand.
- If the dough is too crumbly, add a little more milk.
- On a lightly floured surface, knead the dough until soft and smooth.
- Place back in the bowl, cover, and allow to rest at room temperature until doubled, about 1 hour.
- On a lightly floured surface, divide the dough into 3 equal pieces (mine were about 190 grams/6.7 ounces each).
- Roll one piece into a circle about 1/2 inch (1.25 centimeters) thick.
- Using a sharp knife, cut the circle into 4 equal wedges/triangles. Transfer the pieces to a lightly floured surface about 2 inches (5 centimeters) apart.
- Repeat with remaining dough to make 12 triangles in all.
- Cover the triangles with a cloth and allow to rise at room temperature until puffed, about 30 minutes to 1 hour.
- Pour 2 inches (5 centimeters) of vegetable oil in a large saucepan and heat to 340˚F (170˚C), no higher.
- Once heated, gently add a few of the puffed dough pieces, taking care not to overcrowd.
- Fry until lightly golden on the bottom, about 2 minutes, then flip to fry the other side until golden.
- Transfer to a towel-lined platter and repeat with remaining doughnuts, keeping the temperature no higher than 340˚F (170˚C).
- Serve for breakfast or alongside Chai as a snack.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
