Simple Mandazi Recipe

Name: Simple Mandazi Recipe
Total time: 5400 s
Yield: 20 servings
Cuisine: American
Ingredients: 9 cup flour; 3 cup luke warm milk; 2 packets instant yeast; 50 g sugar; 1 1/2 tsp baking soda; 1 1/2 tsp ground cardamom; 3 pods Cardamom seeds; 1/2 cup oil; 2 eggs

Dadya Msindai @Misosimitamu

Ile de France, France

Golden, fluffy, and slightly sweet—Mandazi is the perfect East African snack! Crispy outside, soft inside, and ideal with tea or coffee anytime.

Dadya Msindai @Misosimitamu

Ile de France, France

Golden, fluffy, and slightly sweet—Mandazi is the perfect East African snack! Crispy outside, soft inside, and ideal with tea or coffee anytime.

Saved

Ingredients

1 hr 30minutes

20 servings

9 cupflour
3 cupluke warm milk
2 packetsinstant yeast
50 gsugar
1 1/2 tspbaking soda
1 1/2 tspground cardamom
3 podsCardamom seeds
1/2 cupoil
2eggs

Saved

Steps

1 hr 30minutes

1

Add All Dry and wet Ingredients Into a bowl
2

Knead the Dough. Continue mixing until a dough forms.
3

Knead for 8–10 minutes until soft, smooth, and slightly sticky.
4

Remove the and let it Rise.Cover the bowl and let the dough rest for 45–60 minutes until doubled in size.
5

Shape the Mandazi. Punch the dough down. Roll it out to about 1 cm thickness.
6

Cut out shapes. You could cut them into small squares or diamond shapes. You can even use a glass to cut out round shapes.
7

In a thick bottomed pan, add enough oil to deep fry. The oil is ready to use when you put a wooden skewer in it and bubbles form around the skewer
8

Drop in the cut dough shapes and lower the heat to avoid the outside burning while the inside is uncooked. Flip the mandazi over every 30 sec and cook for about 2 min.
9

Tips

Allow the dough to double in size. This makes the mandazi rise beautifully and stay airy inside.

Coconut milk keeps the mandazi soft and moist, even after they cool.

Don’t roll the dough too thick.If it’s too thick, the inside won’t cook well. If too thin, they become hard.
About 1 cm thickness is perfect.

Keep the oil at medium heat.If the oil is too hot, the outside browns too fast while the inside stays raw.
If the oil is too cold, the mandazi absorbs too much oil.