East African Cardamom Donuts (Mandazi)

East African Cardamom Donuts (Mandazi)

These beautiful vegan donuts are a traditional East African classic loved by many. These deliciously golden triangular yeast donuts are subtly sweet with a delicate hint of cardamom and coconut and are a pure delight any time of the day!

 

Mandazi’s have to be my all time favourite East African dish. There really is something moreish about these beautiful triangular buns. You can call them donuts, buns or sweet bread as they can fall into any of those categories as they really are deliciously unique. Unlike the classic donut, mandazi’s have only a hint of sweetness, and as well as being fluffy they have the most beautiful spongy airy pockets on the inside which makes them so light to eat.

 

 

The way to my Zanzibari father’s heart is making him the traditional East African breakfast of mandazi and Gungo Peas Coconut Curry (Barazi). This is when the mandazi becomes like a sweet bread and you dip it into this creamy delightful light curry and the taste is just extraordinary. Serve this for brunch and I guarantee it will be a brunch that will not be forgotten. Or my favourite way to have these golden delights is simply with a cup of beautiful chai, and that is just pure bliss!

 

 

East African Cardamom Donuts (Mandazi)

April 16, 2019
: 24 Mandazi's
: 30 min
: 20 min

These beautiful vegan donuts are a traditional East African classic loved by many. These deliciously golden triangular yeast donuts are subtly sweet with a delicate hint of cardamom and coconut and are a pure delight any time of the day!

By:

Ingredients
  • 1 ¼ tbsp (11g) instant yeast
  • 1 tbsp + ¾ cup (150g) granulated sugar
  • 3 ¼ cups (400g) plain flour (+ extra for dusting)
  • 1 cup thick coconut cream from 1 – 2 tins full fat coconut milk (refrigerated for at least 1 hour so that cream and water separates)
  • 2 tsp cardamom powder
  • Oil for deep frying
Directions
  • Step 1 To the yeast add the 1 tbsp of sugar and 2 tbsp warm water (make sure it is not boiling as otherwise yeast will not work). Leave in a warm area until it has bubbled and frothed.
  • Step 2 Combine all the ingredients together and knead until you form a soft dough (knead for at least 10 minutes). I prefer to use the kitchen aid with the hook attachment, but you can knead by hand as well.
  • Step 3 Place in a large bowl and cover with a tea towel and eave to prove in a warm area until the dough has doubled in size. This normally takes approximately 1 hour in my kitchen, may take longer or less in yours depending on the temperature of your kitchen.
  • Step 4 Once it has proved, knead again for at least 5 minutes.
  • Step 5 Divide the dough into 6 equal balls.
  • Step 6 Lightly dust the work surface and roll each dough into a circle approximately ¾ cm thick. Cut the circle into quarters so that you end up with 4 equal triangles, so first cut the circle in half lengthways and then in half horizontally. (Keep the rest of the dough balls covered so that they do not dry out whilst you are rolling and cutting.) Place the dough triangles onto a lightly floured tray or plate and cover with a tea towel.
  • Step 7 Repeat with each dough ball, until you have 24 equal sized triangles. Leave to prove for a second time for approximately half an hour.
  • Step 8 Heat enough oil to deep fry the mandazi’s on medium (180˚C (350˚F)). As you place the dough triangle into the oil, using a spoon gently splash the oil on the top of the surface which will result in the mandazi puffing up. Fry for approximately 2 – 3 minutes on each side until golden brown.
  • Step 9 Drain on kitchen paper.
  • Step 10 Enjoy x


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