Mandazi (Swahili Coconut Doughnuts) 🍩

Name: Mandazi (Swahili Coconut Doughnuts)
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Swahili
Ingredients: 500 g all-purpose flour; 80 g sugar (up to 100 g for Dar-style sweetness); 7 g instant yeast; 1/2 tsp cardamom; freshly ground; pinch of cloves; 1/2 cup desiccated coconut (optional, very Zanzibar); 1/2 tsp salt; 1 cup coconut milk, plus milk or water to make a soft dough; 1 egg (optional, for richer crumb); Oil for deep frying (about 500 ml)

East Africa's answer to the doughnut: a slightly sweet, cardamom-and-coconut-studded yeast dough, rolled thick, cut into triangles or squares, and fried until golden outside and pillowy within. In Dar es Salaam every chai stand knows the order — a plate of mandazi with spiced chai for breakfast, or dunked straight into the cup. It descends from the Swahili coast's centuries of Indian Ocean trade: the name echoes the Indian malpua, the coconut echoes Zanzibar, and the ease of it — flour, sugar, a pinch of salt, patience — made it the everyday bread of the coast. Fresh-fried mandazi stays humble; day-old mandazi becomes the region's greatest dunking snack.

East Africa Swahili ⏱ 90 Min Einfach

Zubereitung

1

Whisk flour, sugar, yeast, cardamom, cloves, salt and coconut together. Stir in coconut milk and egg, then add milk or water until you have a soft, slightly tacky dough — softer than bread dough.
2

Knead 5 minutes until smooth. Cover and rest until doubled, 45-60 minutes at room temperature.
3

On a floured board roll or press the dough to about 1.5 cm thick — thicker than you think, these puff in the pan. Cut into squares, triangles or the classic rounded parallelogram.
4

Heat oil to 170°C / medium (a scrap should bubble eagerly but not darken in seconds). Fry a few at a time, turning once, until deep golden on both sides, 2-3 minutes per batch. Drain on paper.
5

Serve warm with chai — or let them cool and dunk later. Day-old mandazi revives for 20 seconds in a hot pan. A dusting of sugar is welcome; a plate of bananas beside it is very Swahili coast.

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