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5.0 from 6 votes

Mandazi (East African Doughnuts)

A recipe for Mandazi (East African Doughnuts)! These cardamom-scented doughnuts are fried until golden with a light and fluffy center.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 12 Doughnuts
Course: Bread
Cuisine: African

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

    Cup of Yum
  1. 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.
  2. Add the beaten egg and melted butter.
  3. 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.
  4. If the dough is too crumbly, add a little more milk.
  5. On a lightly floured surface, knead the dough until soft and smooth.
  6. Place back in the bowl, cover, and allow to rest at room temperature until doubled, about 1 hour.
  7. On a lightly floured surface, divide the dough into 3 equal pieces (mine were about 190 grams/6.7 ounces each).
  8. Roll one piece into a circle about 1/2 inch (1.25 centimeters) thick.
  9. 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.
  10. Repeat with remaining dough to make 12 triangles in all.
  11. Cover the triangles with a cloth and allow to rise at room temperature until puffed, about 30 minutes to 1 hour.
  12. Pour 2 inches (5 centimeters) of vegetable oil in a large saucepan and heat to 340˚F (170˚C), no higher.
  13. Once heated, gently add a few of the puffed dough pieces, taking care not to overcrowd.
  14. Fry until lightly golden on the bottom, about 2 minutes, then flip to fry the other side until golden.
  15. Transfer to a towel-lined platter and repeat with remaining doughnuts, keeping the temperature no higher than 340˚F (170˚C).
  16. Serve for breakfast or alongside Chai as a snack.