Mandazi (Swahili Fried Doughnuts)

Name: Mandazi (Swahili Fried Doughnuts)
Yield: 4
Cuisine: Tanzania
Ingredients: Plain flour, plus extra for dusting — 500 g (4 cups); Instant yeast — 7 g (2 1/4 tsp); Sugar — 80 g (1/3 cup plus 1 tbsp); Salt — 1/2 tsp; Ground cardamom — 1/2 tsp; Coconut milk, warmed — 250 ml (1 cup); Egg — 1; Melted butter or sunflower oil — 2 tbsp (30 ml); Sunflower oil, for frying

The Quirky Foodster Team

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Servings

Ingredients

Plain flour, plus extra for dusting — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar — 80 g (1/3 cup plus 1 tbsp)
Salt — 1/2 tsp
Ground cardamom — 1/2 tsp
Coconut milk, warmed — 250 ml (1 cup)
Egg — 1
Melted butter or sunflower oil — 2 tbsp (30 ml)
Sunflower oil, for frying

Method

Mix the flour, yeast, sugar, salt and cardamom in a large bowl.
Add the warm coconut milk, egg and melted butter, and mix into a soft dough.
Knead for 8–10 minutes until smooth and elastic.
Place in an oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled.
Punch down the dough and roll out to about 1 cm (1/2 in) thick, then cut into triangles or squares.
Cover loosely and let rest for 15 minutes.
Heat about 5 cm (2 in) of oil in a deep frying pan to 170°C (340°F).
Fry the mandazi in batches for 2–3 minutes per side, until deep golden brown and cooked through.
Drain on paper towels and serve warm.

Introduction: Mandazi, lightly sweetened, cardamom-scented fried dough triangles, are a beloved Swahili coast
breakfast found across Tanzania, especially popular in Zanzibar where the spice trade left a lasting mark
on local baking.

Cultural Background: Mandazi, lightly sweetened, cardamom-scented fried dough triangles, are a beloved Swahili coast
breakfast found across Tanzania, especially popular in Zanzibar where the spice trade left a lasting mark
on local baking. They're traditionally eaten with tea for breakfast or as a snack any time of day.

Tips: Fry at a moderate, steady temperature so the dough cooks through fully before the outside over-browns. Cutting the dough into triangles is traditional, but any shape will fry up well.

Variations: Add a pinch of ground nutmeg alongside the cardamom for extra warmth. Dust the warm mandazi with a little extra sugar before serving. Naturally vegetarian.

Storage: Store cooled mandazi in an airtight container at room temperature for up to 2 days.

Reheating: Warm in a 180°C (350°F) oven for 5 minutes, or briefly in a dry pan.

FAQs:

Q: What gives mandazi their distinct flavour?

A: Cardamom and coconut milk are classic flavourings, reflecting the strong spice trade influence along the Swahili coast.

Q: Can I make the dough ahead?

A: Yes, the dough can rise slowly in the refrigerator overnight; bring to room temperature before rolling and frying.

Q: What are mandazi traditionally served with?

A: A hot cup of spiced tea or coffee.