Best 3 Mandazi Recipe By Tasty Recipes

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 (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.

COCONUT AND CARDAMOM MANDAZI

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.