In a large bowl, mix flour, sugar, baking powder, cardamom, and salt.
Make a well in the centre and add coconut milk and 2 tbsp of oil.
Mandazi (Kenyan Coconut Doughnuts)
- Total time - 45 minutes
- Dough preparation and Resting (optional) - 15 minutes (+ 15 minutes rest)
- Frying - 15 minutes
- Servings: 12
- Country: Kenya
This recipe uses baking powder to make Mandazi fast and fluffy, although some traditional recipes also use yeast. Coconut milk and cardamom are key for the authentic Swahili flavour.
When frying, it is important to maintain a stable oil temperature so they cook through inside without burning too much on the outside.
Ingredients
For the Mandazi
- 2 cups (approx. 300 g) plain flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp cardamom (ground)
- 1/2 tsp salt
- 3/4 cup (approx. 180 ml) coconut milk (canned, room temperature)
- 2 tbsp vegetable oil (for dough)
- sufficient quantity frying oil
For Serving
- for dusting icing sugar (optional)
Instructions
Step 1: Preparing the Dough
Step 2: Kneading and Resting
Knead the mixture until a smooth and elastic dough forms. If the dough is too sticky, add a little flour; if it is too dry, add a spoon of milk. The dough should be soft but not stick to your hands.
Cover the dough with a cloth and let it rest for 15 minutes. This step is not strictly necessary but helps with the texture.
Step 3: Shaping
Divide the dough into 3–4 parts. Roll each part into a circle (about 5 mm thick, similar to pizza).
Cut the circle into 6–8 triangles (like a pizza). You can also cut them into small squares, but triangles are traditional.
Step 4: Frying
In a large pot or deep fryer, heat enough oil to medium temperature (about 185 °C (365 °F)).
Fry the Mandazi in batches (to avoid overcrowding the pot) for 2–4 minutes until they are deep golden brown and puffy, turning them continuously.
Remove them with a slotted spoon and place them on paper towels to drain excess oil. Serve warm, optionally dusted with icing sugar.