Sub-Saharan Africa / Cakes & baking
Mandazi (East African Doughnuts)
Mandazi are East African doughnuts that originated from places like Uganda, Kenya, and Tanzania. They are popular as a street food.
Ingredients
- all purpose flour, plus extra for working dough; measured in milk cups4 milk cup
- baking powder1 tsp
- salt1 pinch
- lemon zest1 tsp
- granulated sugar, white1/2 cup
- ground clove, optional1/2 tsp
- margarine or butter, at room temperature2 tbsp
- water2 cup
- vanilla essence1 tsp
- vegetable oil, for frying
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Sift together the flour and baking powder in a bowl.
Mix in the salt, lemon zest, sugar, and cloves.
Rub in the butter until the flour becomes coarse.
Combine the vanilla and water, then mix this into the flour mixture to get a firm dough.
Knead the dough for about 2 minutes until it no longer sticks to your hands. Set aside to rest for 10 minutes.
Flour a work surface, and roll out the dough to about 1-inch thickness.
Cut the dough into 10 equal squares, then roll each square into a ball.
Heat a pan of oil over medium heat. Deep fry the mandazi in batches of 5 for about 10 minutes or until they are puffed, brown all over, and cooked through.
Remove when it is fully done and enjoy your delicious East African Doughnuts.
Region evidence: place name in title — Title: “East African” in “Mandazi (East African Doughnuts)”
