Fried Mandazi Recipes

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

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.

UGANDA MANDAZI --FRIED DOUGH

Steps:

• Mix together the flours and sugar. Add the egg and milk and stir to form a viscous dough.
• Meanwhile heat the oil in a pan to a depth of about 6cm. Once the oil is hot add the batter 1 tbsp at a time and fry until golden.
• Remove with a slotted spoon, drain on kitchen paper and serve once all the mandazi are done.

FRIED MANDAZI

Steps:

• Mix the flour, sugar and water together until an even dough.
• Add the 2 teaspoons of oil into the dough and continue mixing.
• Meanwhile, put the 3-4 cups of oil into a pan/pot on the stove and set on high.
• Beat the dough until soft yet firm.
• If the dough is still not yet as tough, add another half a cup of self rising flour and knead the dough.
• Once completely mixed and firm, flatten the dough with a rolling pin (dough should be about 1/8th of an inch thick).
• Cut the dough into shapes (I like to make hearts and circles, as well as triangles and squares).
• Carefully lay the cut out dough shapes into the pan and wait for the edges to brown. When they reach a medium brown, flip the dough and cook the other side.
• When the mandazi has finished cooking, lift out of the pan and keep in a covered pot.

COCONUT MANDAZI

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

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!