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Mandazi-Swahili-Doughnuts

Mandazi (Swahili Doughnuts)

Mandazi is a slightly sweet famous breakfast snack that you can get on the road side in most East African countries. It is flavoured lightly with some cardamom powder and gets its richness from the coconut milk used to bind the dough. It is often accompanied with some hot Chai or Mbaazi and is sometimes referred to as the Swahili Doughnut.

Mandazi-Swahili-Doughnuts

Ingredients

3 cups + 2 tbsp all purpose flour
1 tsp yeast
8 tbsp sugar
1 tsp cardamom powder
3/4 cup heavy coconut milk
1/4 cup light coconut milk
A pinch of salt
Oil for deep frying

Instructions

1
Warm the heavy and light coconut milk in a sauce pan and add yeast and sugar. Mix and let sit for 5-8 minutes until the yeast froths up.
2
In a separate bowl, combine flour, cardamom powder and a pinch of salt.
3
Pour the coconut milk mixture into the flour and knead into a dough for 10-15 minutes. Place in a bowl, cover with cling film and set aside in a warm place to rise for 1 hour.
4
Once the dough has doubled in size, punch it down and divide into 4 equal parts.
5
Form each part into the shape of a ball and roll out into a circle about 1/4 inch thick. Using a knife form a cut in the center vertically and 1 horizontally so that you have 4 triangles. You should have a total of 16 triangles from all the dough.
6
Cover with cling film or a cloth and let rise for 30-35 minutes.
7
Deep fry making sure to keep splashing the hot oil on the top of the mandazi so that it puffs up. Fry for 30-45 seconds on each side or until golden brown making sure the oil is not too hot or too cold as this can cause the mandazi to crack.

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Pika Chakula
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