This Mandazi Recipe is bursting with warm spices and coconut goodness, creating a treat that's simply irresistible. Get ready to embark on a journey of flavor as we show you how to create the most amazing mandazi right in your own kitchen!
We both enjoyed eating mandazis growing up in Kenya. If you are not familiar with them, mandazis are East African doughnuts that are similar to beignets. They are a beloved East African snack that really goes well with Kenyan tea and Kenyan coffee.
East Africans make mandazis from a cardamom-flavored dough, deep-frying them to golden perfection, resulting in a crispy golden-brown exterior and fluffy interior.
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Why You'll Love This Recipe
Delicious Flavor: The combination of warm spices like cardamom, along with the richness of coconut milk, creates a unique, delicious, and exotic flavor profile.
Soft and Fluffy Texture: Thanks to the yeast, these mandazis always turn out incredibly soft and fluffy.
Versatile Snack:
Mandazis offer versatility as they can be enjoyed any time of day, whether as a breakfast treat or a snack with coffee or Kenyan tea.
Cultural Experience: Making mandazi will bring a taste of East African culinary heritage into your kitchen.
Recipe Ingredients
You’ll need the following ingredients to make this recipe of Mandazi.
Ingredient Notes
All-Purpose Flour: It gives structure and texture to the mandazi. You can substitute with whole wheat flour for a nuttier taste. If you are gluten intolerant, you can use gluten-free all-purpose flour blend.
Dry Yeast: It is essential for giving the dough a rise as well as a light, airy texture. You can use instant yeast or rapid-rise yeast as a quicker alternative.
Ground Cardamom: Gives the mandazi a warm, aromatic flavor. If it's unavailable, you can use cinnamon or nutmeg for a different spice profile.
Coconut Milk: Adds richness and a subtle coconut flavor to the mandazi. You can use dairy milk, heavy cream or almond milk as alternatives.
How To Make This Mandazi Recipe Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1: Mixing the Dough
In a large bowl, combine the all-purpose flour, dry yeast (or instant yeast), sugar, salt, and ground cardamom. Use clean hands, a wooden spoon, a rubber spatula, or a whisk to mix them all together.
Step 2: Adding Wet Ingredients
To the dry ingredients add olive oil and coconut milk. Mix everything using clean hands until there are no dry patches.
Step 3: Letting the Dough Rise
Brush the top of the dough with oil and then cover the bowl with cling film or a clean kitchen towel and leave it in a warm place for about 1-2 hours or until it doubles in size. If you're using instant yeast, the rising time may be shorter.
Step 4: Shaping the Mandazi
Once the dough has risen, punch it down to release the air and then transfer the dough onto a lightly floured surface. Divide it into 6 equal pieces and roll them up into balls.
Step 5: Rolling and Cutting
On a flat work surface, flatten each of the dough balls using a rolling pin to about ¼ inch in thickness, and using a knife or a pizza wheel cut each circle into 4 triangles.
Step 6: Frying the Mandazi
Heat your vegetable oil in a large pot or skillet over medium-high heat until it reaches approximately 350°F/175°C. Carefully place the mandazi triangles into the hot oil, one at a time, making sure you don't overcrowd the pan. Fry each side for about 2-3 minutes or until they turn golden brown.
Step 7: Draining and Serving
Once they turn golden brown, remove the mandazi from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Step 9: Enjoy!
If you like, you can dust the warm, fluffy cooked mandazi with powdered sugar and serve it with Kenyan coffee or Kenyan tea.
Recipe Tips and Tricks
Proper Rising: Make sure the dough rises in a warm, draft-free place for the specified time to achieve optimal texture and flavor.
Consistent Thickness: Roll the dough to an even thickness to ensure each mandazi cooks evenly.
Oil Temperature: Make sure you maintain a steady frying temperature of 350°F/175°C to prevent the mandazi from soaking in too much oil or cooking unevenly.
Don't Crowd the Pan: Fry the mandazi in batches. This will ensure that they cook evenly and crisp up nicely.
Draining Excess Oil: Place fried mandazi on paper towels immediately after removing them from the oil so they can absorb any excess oil.
Dusting with Powdered Sugar: For a sweeter finish, dust the mandazi with powdered sugar while they're still warm to allow it to adhere. Kenyans typically don't do this but there's no crime in doing it!
Serve Fresh: Mandazi are best enjoyed fresh on the day they are made for optimal flavor and texture.
Storage & Reheating
To store leftover mandazi, allow them to cool completely and then transfer to an airtight container or ziplock bag. They can be stored at room temperature for up to 2 days. To reheat, warm them in a microwave for 10-15 seconds or a preheated oven or air fryer at 350°F (175°C) for 5-7 minutes until they are heated through.
For longer storage, mandazi can be frozen. Place them in a single layer on a baking sheet and freeze until they turn solid, then transfer them to a freezer bag or airtight container. You can freeze them for up to 1 month. To reheat from frozen, thaw them overnight in the fridge, then warm them as instructed above.
Additions and Substitutions
Enhance the flavor by adding grated lemon or orange zest to the dough.
Experiment with different spices such as cinnamon, nutmeg, or cloves for a variation in flavor. You can also replace coconut milk with yogurt, heavy cream, kefir, or buttermilk for a tangier taste. Coconut oil, olive oil, melted butter, or ghee can be used instead of vegetable oil.
Your Questions Answered
Mandazi is a type of East African fried bread that resembles a doughnut but is less sweet. People make it with flour, sugar, coconut milk, yeast, and spices like cardamom. It's a common choice for breakfast or snacks and can be enjoyed plain or with accompaniments like tea or coffee. It is also called Mahamri, Ndaoz, or Buur in East Africa.
Yes, you can prepare the dough ahead of time and refrigerate it overnight. Allow it to come to room temperature before shaping and frying.
Test the oil temperature by dipping a chopstick or wooden spoon into the oil. If it bubbles, the oil is ready for frying.
Yes, a deep fryer can be used for frying mandazi. Be sure to follow the manufacturer's instructions for temperature settings and frying times.
You can enjoy leftover mandazi as a snack.
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Recipe
Mandazi Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- 1 packet dry yeast (or instant yeast for quicker rising)
- ¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 1 tablespoon olive oil
- 1 cup coconut milk
- Oil for frying
- Powdered sugar (Optional for dusting)
Instructions
- In a large bowl, combine the all-purpose flour, dry yeast (or instant yeast), sugar, salt, and ground cardamom. Use clean hands, a wooden spoon, a rubber spatula, or a whisk to mix them all together.
- To the dry ingredients add olive oil and coconut milk. Mix everything using clean hands until there are no dry patches.
- Brush the top of the dough with oil and then cover the bowl with cling film or a clean kitchen towel and leave it in a warm place for about 1-2 hours or until it doubles in size. If you're using instant yeast, the rising time may be shorter.
- Once the dough has risen, punch it down to release the air and then transfer the dough onto a lightly floured surface. Divide it into 6 equal pieces and roll them up into balls.
- On a flat work surface, flatten each of the dough balls using a rolling pin to about ¼ inch in thickness, and using a knife or a pizza wheel cut each circle into 4 triangles.
- Heat your vegetable oil in a large pot or skillet over medium-high heat until it reaches approximately 350°F/175°C. Carefully place the mandazi triangles into the hot oil, one at a time, making sure you don't overcrowd the pan. Fry each side for about 2-3 minutes or until they turn golden brown.
- Once they turn golden brown, remove the mandazi from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- If you like, you can dust the warm, fluffy cooked mandazi with powdered sugar and serve it with Kenyan coffee or Kenyan tea.
Notes
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