COCONUT MANDAZI
Cardamom and cinnamon scent these coconut fried-dough confections from Oman. They're great for breakfast or dessert or make a delectable snack any time of day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 24
Number Of Ingredients 14
Steps:
- Butter a medium bowl; set aside. In a small bowl, combine water and yeast. Let stand until foamy, about 5 minutes. In a bowl, whisk together granulated sugar, salt, and 1/2 cup coconut milk. Add egg yolk to yeast mixture. In the bowl of an electric mixer fitted with the dough hook attachment, combine 2 cups flour, shredded coconut, cardamom, and cinnamon. With the mixer on low, add both yeast and coconut milk mixtures to the flour mixture. Knead dough until soft and pliable but not sticky, about 5 minutes. Transfer to a lightly floured surface, and if dough is sticky, add up to 1/4 cup more flour, as needed. Transfer dough to buttered bowl, cover with plastic, and let stand in a warm place until doubled in bulk, about 2 hours.
- Lightly flour a rimmed baking sheet. On a lightly floured surface, knead dough once or twice to release any air. Roll dough out to a 9-by-6 rectangle, about 1 inch thick. Cut into 24 square pieces. Transfer to floured baking sheet, cover with plastic, and let rise in a warm place until puffed, 45 to 60 minutes.
- In a medium bowl, whisk to combine remaining 1/3 cup coconut milk and 1 1/4 cups confectioners' sugar until thoroughly combined and smooth. Add up to 1/4 cup more confectioners' sugar, 1 tablespoon at a time, until glaze is desired thickness. Set aside.
- Heat 3 inches oil in a medium heavy-bottomed saucepan until a deep-fry thermometer reads 350 degrees. Working in batches, add about 6 dough squares at a time to pot and fry until golden brown and cooked through, about 1 1/2 minutes per side. With a spider or slotted spoon, transfer cooked squares to a paper towel-lined baking sheet to drain. Let cool slightly, then dip one side of each mandazi into glaze to coat and sprinkle with toasted coconut flakes. Repeat process with remaining dough. Best served warm.
MANDAZI RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, baking powder, ground cardamom, kosher salt, egg, coconut milk, oil
Provided by Kiano Moju
Categories Desserts
Yield 40 mandazis
Number Of Ingredients 8
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!
Nutrition Facts : Calories 72 calories, Carbohydrate 10 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 1 gram
MANDAZI (AFRICAN DONUTS)
These amazingly soft triangle-shaped donuts are very famous in East Africa where I come from. They are excellent with a cup of tea or coffee. The dash of cardamom adds an authentic taste which makes it different from regular donuts. You can serve it with either honey or jam. Could be also served with curry - that is how we like it...
Provided by chiakitchen
Categories Bread Yeast Bread Recipes
Time 1h30m
Yield 18
Number Of Ingredients 9
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.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 22.2 g, Cholesterol 11.4 mg, Fat 6.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 74.8 mg, Sugar 3.5 g
COCONUT AND CARDAMOM MANDAZI
The coastal Kenyan-style mandazi are laced with freshly ground cardamom. Powdered (confectioners') sugar isn't a traditional addition, but it makes for a lovely presentation. If you wish to serve without the powdered sugar, add a touch more granulated sugar to your dough to make up for it.
Provided by Food Network
Categories appetizer
Time 45m
Yield About 24 mandazi
Number Of Ingredients 10
Steps:
- Heat 1/2 inch of the oil in a heavy-bottomed pan, pot or Dutch oven fitted with a deep-fry thermometer over medium heat to 350 degrees F (180 degrees C). Line a large plate or baking sheet with paper towels.
- Whisk together the flour, granulated sugar, cardamom, baking powder, salt and cinnamon in a large bowl.
- Make a well in the center and pour in the coconut milk and egg. Starting in the middle, use a rubber spatula to mix together, gradually incorporating the flour until a sticky dough forms. On a lightly floured work surface, knead the dough until smooth, adding a tablespoon of flour at a time as needed to keep your hands from sticking.
- Turn the dough out onto a clean lightly floured work surface. Use a rolling pin to roll out the dough into a 1/4-inch-thick rectangle. Cut the mandazi into about two dozen 2-inch squares or rectangles.
- Working in batches, fry the mandazi, using a spider to turn so both sides cook evenly, until golden brown, 2 to 3 minutes per side.
- Drain on the prepared plate. Dust on top a light blanket of confectioners' sugar. Mandazi are best enjoyed warm.
MANDAZI (COCONUT & CARDAMOM BEIGNETS)
Try these pillowy pockets of cardamom and coconut. A cultural delicacy for Omanis and Zanzibaris, enjoy as they are or try with curries to mop up sauces
Provided by Dina & Bibi Macki
Categories Side dish, Snack
Time 45m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Warm the coconut milk in a pan for a few minutes over a low-medium heat until warm but not hot, then mix in the yeast and set aside for 5 mins. Tip the other ingredients (except the oil) into a large bowl, then add the warm coconut milk and yeast mixture.
- Knead the mixture in the bowl for 15 mins by hand, or 7-10 mins in a stand mixer until smooth. Cover the bowl and leave to rest in a warm place for 1 hr 30 mins until doubled in size.
- Divide the dough into six pieces. Knead each piece lightly on a floured work surface, shape into a smooth ball, then roll into flat circles about 1.5cm thick. Cut each ball into quarters to give you four triangles. Cover with a clean tea towel and leave to rise for 30 mins.
- Heat the oil in a large pan over a medium-high heat, ensuring it is no more than two-thirds full. When it reaches 180C, you're ready to cook. If you don't have a cooking thermometer, carefully drop in one triangle - it should rise to the top and puff up.
- Carefully drop the triangles into the oil, cooking in batches of three. Cook for 2-3 mins, then carefully turn them and cook for another 2-3 mins. If they turn dark brown very quickly, lower the heat. The mandazi should look like they're about to pop and have a white rim around the middle. Drain on kitchen paper and leave to cool a little before serving.
Nutrition Facts : Calories 199 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
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- Whisk yeast, cardamom, 2¼ cups all-purpose flour, and ¼–⅓ cup sugar, depending on your sweetness preference, in a large bowl to combine.
- Whisk coconut milk, butter, and ¼ cup water in a measuring glass. Microwave until lukewarm, about 15 seconds. (Alternatively, heat in a small saucepan until lukewarm.) Pour into dry ingredients and stir with a rubber spatula until incorporated. Dough will appear shaggy and a bit dry.
- Transfer dough to a lightly floured surface and knead until soft and dough springs back when gently pressed, 13–15 minutes. (Alternatively, you can knead in the bowl of a stand mixer fitted with the dough hook on medium speed, 8–10 minutes.) Transfer dough to an oiled large bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 2 hours.
- Transfer dough back to a lightly floured surface, cut into 4 equal portions, and roll each portion into ⅛"–¼"-thick rounds. Cut each round into 4–6 triangle-shaped portions, depending on the desired size.
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