Ugandan Mandazi (Sweet Fried Doughnuts)

Name: Ugandan Mandazi (Sweet Fried Doughnuts)
Yield: 4
Cuisine: Uganda
Ingredients: All-purpose flour — 500 g (4 cups); Granulated sugar — 100 g (1/2 cup); Baking powder — 2 tsp; Ground cardamom — 1/2 tsp; Coconut milk or whole milk, warmed — 250 ml (1 cup); Egg — 1; Vegetable oil, plus extra for frying — 2 tbsp; Fine salt — 1/2 tsp

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour — 500 g (4 cups)
Granulated sugar — 100 g (1/2 cup)
Baking powder — 2 tsp
Ground cardamom — 1/2 tsp
Coconut milk or whole milk, warmed — 250 ml (1 cup)
Egg — 1
Vegetable oil, plus extra for frying — 2 tbsp
Fine salt — 1/2 tsp

Method

Mix the flour, sugar, baking powder, cardamom and salt in a large bowl.
Add the warmed coconut milk, egg and 2 tbsp oil, and mix to a soft, slightly sticky dough. Knead for 5 minutes.
Cover and leave to rest in a warm place for 45-60 minutes.
Roll the dough out to about 1cm (1/2 in) thick and cut into triangles or diamonds.
Heat oil to 160°C (320°F) in a deep pot, keeping the temperature moderate so the mandazi cook through before browning too fast.
Fry the pieces in batches for 3-4 minutes per side, until puffed and golden.
Drain on paper towel and serve warm or at room temperature.

Introduction: Mandazi are lightly sweet, cardamom-scented fried dough triangles enjoyed across Uganda and much of East Africa, typically served alongside a cup of tea for breakfast or an afternoon snack.

Cultural Background: Mandazi are lightly sweet, cardamom-scented fried dough triangles enjoyed across Uganda and much of East Africa, typically served alongside a cup of tea for breakfast or an afternoon snack. Their pillowy texture and gentle sweetness have made them a household staple for generations.

Tips: Fry at a slightly lower temperature than usual so the thick dough has time to cook through the centre. Resting the dough properly gives mandazi their characteristic soft, pillowy texture.

Variations: Add a little grated fresh coconut to the dough for extra flavour and texture. Dust the finished mandazi with a little powdered sugar. Vegetarian as written. Can be made vegan by omitting the egg and using extra coconut milk to bind the dough.

Storage: Store in an airtight container at room temperature for up to 3 days.

Reheating: Best enjoyed at room temperature; warm briefly in a low oven if a fresh-baked feel is preferred.

FAQs:

Q: Why are my mandazi doughy in the middle?

A: This usually means the oil was too hot, browning the outside before the centre cooked through; fry at a slightly lower, steadier temperature.

Q: Can mandazi be made without coconut milk?

A: Yes, whole milk or even water can be used, though coconut milk gives the more traditional flavour.