Mandazi (East African Doughnuts)

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 1 pinch Salt
• 0.5 teaspoon Ground Cardamom (optional, gives authentic flavor)
• 1 tablespoon Quick-Rise Yeast (active dry or instant yeast)
• 1 large Egg (room temperature)
• 5 tablespoons Vegetable Oil (plus extra for frying)
• 0.75 cup Granulated Sugar (approximately 7 tablespoons)
• 1 cup Warm Water (around 105°F/40°C, plus up to 5 tbsp as needed)
• as needed Extra All-Purpose Flour (for dusting work surface and shaping)

Instructions

1. Activate Yeast

   In a cup of warm water (about 105°F/40°C) dissolve the tablespoon of yeast and add two tablespoons of sugar. Stir gently and let sit until the mixture becomes foamy and bubbles appear, about 5 minutes.

   Time: PT5M

2. Combine Dry Ingredients

   In the large mixing bowl, whisk together the 3 cups flour, pinch of salt, ground cardamom (if using), and the remaining sugar.

   Time: PT2M

3. Add Wet Ingredients

   Create a well in the dry mixture. Add the egg, 5 tbsp oil, and the foamy yeast mixture. Begin mixing, adding the warm water a tablespoon at a time until a soft, slightly sticky dough forms.

   Time: PT10M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 5‑7 minutes until smooth and elastic. The dough should be tacky but not stick to your hands.

   Time: PT7M

5. First Proof

   Place the kneaded dough back into the bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size, roughly 60 minutes.

   Time: PT60M

6. Divide and Shape

   Punch down the risen dough and divide it into four equal portions. On parchment paper, roll two portions thicker (about 1/2‑inch) for the doughy fried version and roll the other two thinner (about 1/4‑inch) for the hollow fried version. Cut into triangles or desired shapes.

   Time: PT15M

7. Second Proof (Thick Pieces)

   Place the thick rolled pieces on a lightly floured tray, cover loosely, and let them proof again until puffed, about 30 minutes.

   Time: PT30M

8. Bake (Optional)

   Preheat the oven to 325°F (165°C). Transfer two of the proofed pieces onto a parchment‑lined baking tray and bake for 15‑18 minutes, until lightly golden and risen.

   Time: PT18M

   Temperature: 325°F

9. Heat Oil for Frying

   In a deep frying pan, heat enough oil to submerge the doughnuts to about 350°F (175°C). Test with a small piece of dough; it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

10. Fry the Doughnuts

    Carefully slide the thick, proofed pieces into the hot oil. Fry for 2‑3 minutes per side, turning once, until golden brown. Remove with tongs and drain on paper towels. Repeat with the thin pieces (no second proof).

    Time: PT6M

    Temperature: 350°F

11. Cool and Serve

    Place fried and baked mandazi on a cooling rack for 5 minutes. Serve warm, optionally dusted with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g