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Mandazi (East African Doughnuts)
Traditional East African fried or baked doughnuts known as Mahamri or Mandazi. This recipe shows how to make three versions: thick fried, thin hollow fried, and baked. The dough is flavored with a hint of cardamom and sweetened lightly, then proofed for a fluffy interior. Perfect for breakfast, tea time, or a snack.
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Critical Success Points
- • Ensuring the yeast mixture becomes foamy before mixing.
- • Achieving the correct dough consistency – soft but not overly sticky.
- • Proper proofing until the dough doubles in size.
- • Maintaining oil temperature around 350°F for even frying.
Safety Warnings
- • Hot oil can cause severe burns – use long tongs and keep children away.
- • Do not leave the fryer unattended.
- • Handle the hot oven tray with oven mitts.
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