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Mandazi (East African Doughnuts) on two stacked round trays with one torn in half to show fluffy interior.
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Mandazi (East African Doughnuts)

A recipe for Mandazi (East African Doughnuts)! These cardamom-scented doughnuts are fried until golden with a light and fluffy center.
Course Bread
Cuisine Kenyan
Keyword Africa, African, bread, breakfast, cardamom, doughnut, fried, Kenya, Kenyan, Tanzania, Tanzanian
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time: 2 hours
Total Time 2 hours 25 minutes
Servings 12 Doughnuts

Ingredients

  • 2 1/2 cups (312 grams) all-purpose flour
  • 1/3 cup (67 grams) granulated sugar
  • 1 1/2 teaspoons instant yeast
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg beaten
  • 3 tablespoons (42 grams) unsalted butter or margarine melted and slightly cooled
  • 2/3 cup (160 milliliters) lukewarm milk 105-115˚F, 40-46˚C
  • Vegetable oil for frying

Instructions

  • In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, instant yeast, cardamom, baking powder, and salt.
  • Add the beaten egg and melted butter.
  • While mixing, slowly add the milk to bring together a soft dough. You may not need to add all the milk depending on how you measured the flour or even the brand.
  • If the dough is too crumbly, add a little more milk.
  • On a lightly floured surface, knead the dough until soft and smooth.
  • Place back in the bowl, cover, and allow to rest at room temperature until doubled, about 1 hour.
  • On a lightly floured surface, divide the dough into 3 equal pieces (mine were about 190 grams/6.7 ounces each).
  • Roll one piece into a circle about 1/2 inch (1.25 centimeters) thick.
  • Using a sharp knife, cut the circle into 4 equal wedges/triangles. Transfer the pieces to a lightly floured surface about 2 inches (5 centimeters) apart.
  • Repeat with remaining dough to make 12 triangles in all.
  • Cover the triangles with a cloth and allow to rise at room temperature until puffed, about 30 minutes to 1 hour.
  • Pour 2 inches (5 centimeters) of vegetable oil in a large saucepan and heat to 340˚F (170˚C), no higher.
  • Once heated, gently add a few of the puffed dough pieces, taking care not to overcrowd.
  • Fry until lightly golden on the bottom, about 2 minutes, then flip to fry the other side until golden.
  • Transfer to a towel-lined platter and repeat with remaining doughnuts, keeping the temperature no higher than 340˚F (170˚C).
  • Serve for breakfast or alongside Chai as a snack.