Mandazi Recipes

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.

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.

MANDAZI (COCONUT & CARDAMOM BEIGNETS)

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.

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.

BEST MANDAZI

Steps:

• 1.All pastry ingredients should be allowed to come to room temperature if they have been in the refrigerator. If using yeast: mix the yeast with a few spoonfuls of the warm water.
• 2.In a mixing bowl combine the flour, baking powder, Sugar, and spice (cardamom is most common in Eastern Africa). Add the yeast. Mix the water, butter, milk, and egg together. Gradually add this mixture to the flour while kneading into dough. Knead until a smooth and elastic dough is formed-fifteen to twenty minutes. If using yeast: Place dough in a clean bowl, cover with a cloth, and allow to rise in a warm place for an hour or more. If using baking powder, let dough rest for several minutes.
• 3.Divide the dough into several hand-sized pieces. Roll or press the pieces into circles about one-half inch thick. Cut circles into halves or quarters (or whatever you like). Some cooks place the doughs on a cookie sheet and let them rise a second time.
• 4.Heat a few cups of vegetable oil to 300 degrees Farenheit in a skillet or deep pot. Fry the doughs in the hot oil, turning a few times, until they are golden brown all over. Fry only as many together as can float in the oil without touching one another. Place on paper towels to drain. Serve warm.

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.