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Mandazi

By Groceree

Also known as Maandazi · Swahili Coconut Doughnuts

Lightly sweet fried dough made with coconut milk and scented with cardamom, cut into triangles that puff up golden in the oil. The breakfast of the Swahili coast, eaten with chai.

Last updated

Golden puffed triangular doughnuts on a plate with a cup of spiced milky tea
Servings
Makes 24
Prep
20 min
Cook
20 min
Total
1 h 55 min

Ingredients

  • plain flour500 g
  • dried yeast7 g
  • caster sugar80 g
  • ground cardamom1½ tsp
  • salt½ tsp
  • coconut milk250 ml
  • eggs1
  • butter30 g
  • vegetable oil1 l

Instructions

  1. 01

    Mix the , , , and .

  2. 02

    Warm the with the until the has melted, let it cool until just lukewarm, then beat in the . Add to the mixture and knead for 10 minutes into a soft, smooth dough.

  3. 03

    Cover and leave to rise for 1 hour.

  4. 04

    Roll out to a rectangle about 27 x 36 cm and 1 cm thick, cut it into 12 squares of 9 cm, then halve each into 2 triangles. Rest for 15 minutes.

  5. 05

    Heat the to 170°C in a deep pan, at least 3 cm deep and no more than half full. Fry the triangles in batches for 2 to 3 minutes a side, turning, until puffed and golden brown.

  6. 06

    Drain on kitchen paper and serve warm, with chai if you like.

Notes

  • Fry at a moderate heat so they cook through before the outside darkens.
  • Cardamom and coconut milk are the Swahili flavours; inland versions use plain milk.
  • Only lightly sweet — they are eaten with savoury bean stews as well as tea.

Nutrition per serving

Calories
450 kcal
Protein
8 g
Carbs
57 g
Fat
21 g

Estimated from the ingredients.

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