This mandazi recipe may be my new go-to yeast doughnut recipe.
Prep Time2 hrs
Cook Time5 mins
Total Time2 hrs 5 mins
Servings: 24 small mandazi
- 1/2 cup warm water
- 3/4 cup coconut milk
- 1/2 cup sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 large egg
- 3 1/2 - 4 cups all-purpose flour
- 2 teaspoons ground cardamom
- vegetable oil for frying
- powdered sugar for dusting
In a medium-sized mixing bowl, add water, coconut milk, sugar, salt, and yeast. Set aside for five minutes.
Mix in the egg.
Mix in 3 1/2 cups flour and cardamom.
Turn out dough onto a lightly floured surface and knead until the dough is smooth and no longer sticky. If necessary, add a little more flour.
Place dough in a greased bowl, cover, and place in a warm spot to rise until doubled (one to two hours).
Roll out dough to one inch thick.
Cut into small pieces (about one inch square) - they grow a lot in the fryer.
Fry each piece for about 1 1/2 minutes on each side (or until golden brown) in a deep fryer or saucepan with oil at about 350 F.
Place hot doughnuts on a paper towel to soak up extra oil. Then, shake in a paper bag filled with powdered sugar.
I flavored the donuts with cardamom, but the taste wasn't as strong as I had hoped. I suppose I should have followed the original author's advice and used freshly ground cardamom instead of ground cardamom from a spice jar.
You can also add other chai spices to the cardamom or switch the whole thing up and use any spices you like (maybe pumpkin pie spice).
Immaculate Bites's recipe called for coconut flakes. I did not see this in other recipes and so I chose to leave it out. If you prefer a stronger coconut flavor, add 1/4 cup of coconut flakes to the recipe along with the dry ingredients.
Calories: 36kcal | Carbohydrates: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 101mg | Potassium: 29mg | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.3mg