Mandazi is an African word meaning doughnut. Hear is a simple recipe guide that will help you make tasty fluffy Mandazi for your breakfast.
Preparation time: 10 minutes + 20-30 minutes resting time;
Cooking time: 30 minutes
Makes: 15-40 depending on size and thickness of rolled dough
Ingredients
300g (10.5oz, 2⅓ cup) all-purpose flour
2¼ teaspoons baking powder
1½ teaspoons ground cardamom
¼ cup (50g, 2oz) sugar
50g (2oz, 3 tablespoons) margarine or butter
1 egg, beaten
60ml (¼ cup) buttermilk or plain yoghurt or milk
80ml (⅓ cup) warm water
Instructions
Sift the flour, baking powder, cardamom and sugar. Rub in the margarine. Make a well in the center of the flour.
Add the egg, buttermilk and warm water and mix to a very soft, almost sticky dough. Turn on a well-floured surface and knead for 5 minutes until very soft and elastic.
Divide into 2 balls, flatten the balls on a well-floured surface, cover and let rest for 20-30 minutes.
Roll the doughs into quarter inch thickness and cut to your desired shape. Deep-fry at 380°F until golden brown on both sides. I just fried mine on the stove top. In East Africa, it’s always served with tea.
If you don’t have milk/yoghurt you substitute with 60ml (¼ cup) water, but note that the texture will be slightly different.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
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