Mandazi African Donuts Recipe

Flour: The base of the dough, providing structure and texture.

Sugar: Adds sweetness to the dough.

Baking powder: Helps the dough rise and become fluffy.

Ground cardamom: Adds a warm, aromatic flavor.

Coconut milk: Provides richness and a subtle coconut flavor.

Egg: Binds the ingredients together and adds moisture.

Butter: Adds richness and helps with the texture of the dough.

Salt: Enhances the overall flavor.

Vegetable oil: Used for frying the dough to a golden brown.

When mixing the dough, ensure that the coconut milk and beaten egg are at room temperature. This helps the butter to incorporate more evenly, resulting in a smoother dough. Additionally, when frying, maintain a consistent medium heat to ensure the Mandazi cook evenly and achieve a perfect golden brown color without burning.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the mandazi denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce the coconut milk slightly to balance the liquid content.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• ground cardamom - Substitute with ground cinnamon: Ground cinnamon offers a warm, sweet flavor that complements the mandazi well, though it will change the traditional taste.

• coconut milk - Substitute with almond milk: Almond milk is a lighter alternative that still provides a subtle nutty flavor, though it lacks the richness of coconut milk.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water to create a vegan egg substitute that helps bind the mandazi.

• melted butter - Substitute with coconut oil: Coconut oil adds a similar richness and a hint of coconut flavor, making it a good alternative for mandazi.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor but with a slightly different mineral profile.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying mandazi.

• Allow the mandazi to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For short-term storage, place the mandazi in an airtight container. Line the container with a paper towel to absorb any excess oil and moisture. Store at room temperature for up to 2 days.

• To extend freshness, store the mandazi in the refrigerator. Place them in an airtight container or a resealable plastic bag. They will stay fresh for up to a week.

• For freezing, arrange the mandazi in a single layer on a baking sheet. Freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the mandazi to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• To reheat, thaw the mandazi at room temperature or in the refrigerator. For a crispier texture, reheat in a preheated oven at 350°F (175°C) for 5-10 minutes.

• Alternatively, reheat in a microwave on a low setting for 20-30 seconds. Be cautious, as microwaving can make them chewy.

• For an extra touch, dust the reheated mandazi with powdered sugar or drizzle with a bit of honey before serving.

• Preheat your oven to 350°F (175°C). Place the Mandazi on a baking sheet lined with parchment paper. Warm them in the oven for about 5-7 minutes until they are heated through and regain their crispiness.

• If you prefer a quicker method, use a microwave. Place the Mandazi on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. This will help retain their moisture without making them too soggy.

• For a more traditional approach, you can reheat the Mandazi in a frying pan. Heat a small amount of vegetable oil over medium heat. Fry the Mandazi for about 1-2 minutes on each side until they are warmed through and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Mandazi in the air fryer basket in a single layer. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• For a steam method, place the Mandazi in a steamer basket over boiling water. Cover and steam for about 3-5 minutes. This method will keep them soft and moist without adding any extra oil.

• Mixing bowl: Use this to combine the dry ingredients and the wet ingredients separately before mixing them together.

• Whisk: This is ideal for beating the egg and mixing the wet ingredients thoroughly.

• Measuring cups: Essential for accurately measuring the flour, sugar, and coconut milk.

• Measuring spoons: Use these to measure the baking powder, ground cardamom, and salt.

• Rolling pin: Roll out the dough to the desired thickness.

• Knife: Cut the rolled-out dough into triangles.

• Frying pan: Heat the oil in this to fry the dough triangles.

• Slotted spoon: Use this to remove the fried mandazi from the oil and let the excess oil drain.

• Paper towels: Place the fried mandazi on these to absorb any remaining oil.

• Floured surface: This is where you will knead and roll out the dough.

Prepare ingredients in advance: Measure and mix the dry ingredients and wet ingredients separately the night before.

Use a stand mixer: Let a stand mixer do the hard work of kneading the dough, saving you time and effort.

Preheat oil while rolling dough: Start heating the vegetable oil as you roll and cut the dough to streamline the process.

Cut uniformly: Use a pizza cutter or sharp knife to quickly cut the dough into even triangles.

Batch frying: Fry multiple dough triangles at once to reduce cooking time.