Petit-déjeuner · Kenya · Nairobi

Mandazi (Kenyan Coconut Doughnuts) 🍩

Name: Mandazi (Kenyan Coconut Doughnuts)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2-4 servings
Cuisine: Kenyan
Ingredients: 750 g self-raising flour; 6 tbsp sugar; 2 eggs; 1 cup milk (or coconut milk); 1 tsp ground cinnamon; 1/2 tsp ground cardamom (optional); 1/4 tsp salt; Oil for deep frying (neutral, high smoke point)

Swahili coast's answer to the doughnut: a lightly sweetened, cinnamon-kissed fried bread that swells into golden triangles at every Nairobi bus stop. The two secrets are a thick roll and a gentle knead — thin mandazi are tough mandazi.

East Africa Kenyan ⏱ 45 min Intermédiaire

Méthode

1

Whisk flour, sugar, cinnamon, cardamom and salt in a big bowl.
2

Whisk eggs into milk in a separate jug.
3

Make a well, pour in the liquid and mix to a soft dough; knead 3-4 minutes only until smooth and no longer sticky.
4

Cover with a damp cloth and rest 15 minutes.
5

Roll to a full 1 cm thickness — do not go thinner — and cut into squares or triangles.
6

Deep-fry in medium-hot oil (about 170°C), turning once, until deeply golden and puffed; drain and eat warm with chai.

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Mandazi (Kenyan Coconut Doughnuts) 🍩

Méthode

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