Best 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 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.

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.

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.