Mandazi East African Coconut Doughnuts Food

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 (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 (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.

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)

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.