Mandazi African Donuts Food

MANDAZI (AFRICAN DONUTS)

Steps:

• Combine milk, 1/4 cup vegetable oil, sugar, egg, instant yeast, salt, and cardamom in a large bowl. Mix in flour, 1 cup at a time, until dough comes together and is easily handled. Knead dough on a flat work surface until no longer sticky.
• Put dough back in the bowl, cover, and let rise in a warm area until doubled, about 1 hour.
• Press dough down gently. Knead it briefly and divide it into 4 portions. Roll each portion into a ball; keep covered with a cloth to prevent them from drying out.
• Roll 1 ball into a 1/3-inch-thick circle on a floured work surface. Cut into 4 triangles using a pizza cutter. Repeat with remaining balls of dough, keeping other dough covered.
• Heat oil in a deep-fryer or large saucepan over medium heat. Fry dough triangles 3 or 4 at a time, without overcrowding, until puffed like balloons, 1 to 2 minutes. Turn and continue frying until golden brown, 1 to 2 minutes more. Drain on paper towels. Repeat with remaining dough.

MANDAZI RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt. Make a well in the center, then use a rubber spatula to mix in the egg and coconut milk until the dough comes together.
• Turn the dough out onto a floured surface and knead until smooth. Dive the dough into 4 portions. Roll out 1 portion of dough into a circle about ¼-inch (6 ml) thick. Cut into 8 triangles. Repeat with the remaining dough portions.
• Heat the oil in a large pot until it reaches 350˚F (180˚C).
• Working in batches, fry the mandazi for 2-3 minutes per side, until golden brown. Drain on paper towels. Serve as breakfast or a snack with 5. Kenyan coffee or chai.
• Enjoy!

MANDAZI AFRICAN DONUTS RECIPE - (4.4/5)

Steps:

• In a small bowl mix the yeast and warm water together, and stir. Let sit for 5 minutes until yeast dissolves. In the bowl of your mixer, add flour, salt, cardamom, and cinnamon, and mix until well combined. Add vegetable oil, egg, coconut milk, and yeast mixture. Using the hook attachment mix everything until the dough is not too sticky and it does no longer stick to the side of the bowl, add additional flour as needed. Place the dough in an oiled bowl and cover with plastic wrap. Let it rest for about 1 hour until the dough rises a bit. Heat oil in a frying pan or a wok works. Cut the dough in about 6 pieces to make it easier to roll and cut. Roll each piece so that the dough is about 1-centimeter or less than 1/2-inch in thickness. Cut into triangles and place in hot oil. Fry on both sides. Place donuts on paper towels to soak up the oil. Repeat with remaining dough. Sprinkle with powder sugar. These donuts are best served fresh and hot.

MANDAZI (EAST AFRICAN DOUGHNUTS)

Steps:

• In a large bowl add the warm water, coconut milk, salt , sugar and yeast. Set aside for 5 minutes.Followed by eggs.
• Then add 3 cups flour, cardamom, nutmeg, grated coconut and mix by hands or in a stand mixer.
• Turn dough on a lightly floured surface, knead dough until all the ingredients have been fully incorporated and the dough is not too sticky, when touched, gradually adding more flour if you need be, err on the side of less flour than more flour, about 5 to 7 minutes.
• Place dough in a greased bowl, turning once to coat.
• Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
• Punch the dough down, divide into 4 equal pieces, then form balls and roll out each piece into 6 triangular pieces. Let it rest for about 15 minutes.
• In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter mandazi and place on medium heat until oil is 375 degrees.
• Gentle drop the mandazi into the oil. Do not overcrowd the pan. Do so in batches.
• Fry for a few minutes until the bottom side is golden brown, quickly turn the mandazi over and fry for a few more minutes until the other side is golden brown.
• Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
• If desired, you can sprinkle with powdered sugar to make it sweeter

MANDAZI ( AFRICAN BREAKFAST PASTRY)

Steps:

• Mix all the ingredients together, adding more flour if necessary. The dough should be soft, but not sticky.
• Roll the dough on a lightly floured board until it is about 1/4 inch think.
• Cut into triangles and fry in hot oil until lightly browned.

MANDAZI (EAST AFRICAN DOUGHNUTS)

Steps:

• Place lukewarm water in a bowl then add the yeast to it. Add sugar, egg, milk and stir well. Add the flour, cinnamon, cardamom and salt then stir to form a dough.
• Place the dough onto a floured board and knead, sprinkling flour as needed (avoid over sprinkling flour as this will yield a hard dough). Knead until the dough comes together. It's okay if it is still slightly sticky.
• Flour a board then form dough into a board and place on it. Roll out into a rectangle that is 1/4 inch thick. Cut the rolled out dough into squares then cut the squares across into triangles.
• Let the cut-out dough rest for 20 minutes.
• Pour oil in a pan up to 3 or 4 inches. Heat up oil then fry the doughnuts for about 2 minutes on each side.
• Serve warm with tea or coffee.

MANDAZI RECIPE (SWAHILI COCONUT DOUGHNUT)

Steps:

• In a large bowl, mix all-purpose flour, coconut flakes, sugar, dry yeast, salt, and cardamom. Using an egg whisk, mix all the ingredients until well incorporated.
• Add lukewarm coconut milk and olive oil to the dry ingredients and mix with a wooden spoon till the dough comes together.
• Transfer the dough to a working surface and knead for about 10 to 15 minutes till smooth and pliable dough is achieved.
• If using a kneading machine, knead on low speed till the dough comes together. After that, increase the speed to medium and knead for about 8 minutes till smooth and pliable dough is achieved.
• Transfer the dough in a large greased bowl, cover with plastic wrap and set aside to rise for about 45 minutes to 1 ½ hours or until the dough has doubled in size.
• Punch the mandazi dough to remove all the air. Divide the dough into eight equal pieces and form round balls.
• Roll the balls into 6" circles and slice with a pizza cutter or a knife into four triangular pieces. Feel free to cut out any other shapes of choice.
• Place all the triangles on a baking sheet, cover with a clean kitchen towel and let them rest for about 5 to 10 minutes.
• In a large saucepan, heat the vegetable oil to about 370 degrees. If the temperature is too low, the mandazi will soak up a lot of fat. If the oil is too hot, the mandazi will burn on the outside but remain raw on the inside.
• Gently drop the mandazi pieces into the oil, few pieces at a time, without overcrowding the pan.
• Fry for 1 to 2 minutes on each side or until golden brown, continuously flipping from one side to another.
• Using a large, slotted spoon, take the mandazi out of the oil and place on paper napkins to soak up the excess fat.
• Serve mandazi with Kenyan spiced tea, Ginger tea or any beverage of your choice.

MANDAZI

Steps:

• An hour before starting, prepare all the ingredients at room temperature.
• Mix the yeast with 4 tablespoons of warm water (about 90 F / 33 C). Wait for 5 minutes.
• Combine beaten egg, coconut milk, butter and sugar and beat well.
• Mix the flour, cayenne pepper and spices.
• In the bowl of a mixer or in a large mixer, place the flour mixture and spices.
• Make a well in the center and pour in the yeast.
• Gradually incorporate the coconut milk, butter, egg and sugar.
• Finally, add warm water gradually until reaching a smooth and elastic dough.
• Once the ingredients are well mixed and the dough begins to pull away from the sides of the bowl, knead for about 5 minutes at medium speed.
• If kneading by hand, since the ingredients are well mixed and the dough has taken shape, transfer it to a floured flat surface and knead for 10 minutes.
• Put the dough in a large container, cover and let rest and rise for 45 minutes in a place away from drafts.
• Divide the dough into equal balls and, using the rolling pin, flatten the balls in a ½ inch (1,25 cm) thick round shape.
• Using a sharp knife or cookie cutter, divide dough into triangles or form traditional donuts (small circles with a hole in the center).
• Place the donuts on a floured surface.
• Cover and let stand for 10 minutes.
• Heat oil over medium-high heat and fry the mandazis until golden brown.
• Remove and place on paper towels or a metal colander to remove excess oil.
• Sprinkle with sugar or icing sugar or eat as is.
• Serve immediately after frying.

MANDAZI (EAST AFRICAN COCONUT DOUGHNUTS) RECIPE

Steps:

• Place the warm water in a bowl and sprinkle with the sugar and yeast and let it develop for 10 minutes.
• Dissolve the coconut cream in the water.
• Combine the flour, sugar, cardamom and yeast mixture.
• Stir the coconut cream into the mixture gradually and then knead it to make pliable dough.
• Let the dough rest, covered, overnight.
• Divide the dough into 3 equal parts and roll each into a 6-inch circle about 1/4 inch thick.
• Cut each circle into quarters.
• Let the dough rest on a floured surface or on a tray until it rises, about 1 hour or until double in size.
• Deep-fry the pieces in the sunflower oil on medium heat, about 375°F, until golden brown.
• Remove the doughnuts with a slotted spoon to a waiting paper towel-lined baking tray.
• Enjoy these with bharazi or on their own.