Mandazi (East African Coconut Doughnuts)

Ingredients

• All-purpose flour 500 g
• Sugar 100 g
• Instant yeast 1 packet (7 g)
• Ground cardamom 1 tsp (2 g)
• Salt 0.25 tsp (1.5 g)
• Coconut milk, canned 300 ml
• Egg 1 large (50 g)
• Vegetable oil, for the dough 2 tbsp (27 g)
• Vegetable oil, for deep-frying 1 L

Instructions

1. 1

   Mix the flour, sugar, yeast, cardamom and salt in a large bowl.

2. 2

   Warm the coconut milk to about 40C, whisk in the egg and 2 tbsp oil, and pour into the flour.

3. 3

   Knead for 8-10 minutes into a smooth, soft dough that does not stick to the bowl, cover and leave to rise in a warm place for 1 hour.

4. 4

   Divide the dough into 4 pieces, roll each into a circle about 1 cm thick and cut it into 4 triangles, making 16 pieces.

5. 5

   Cover the pieces and let them rest for 15 minutes while the oil heats to 170C in a deep pot.

6. 6

   Fry a few at a time for 2-3 minutes per side, turning often, until puffed and golden brown.

7. 7

   Drain on paper towels and serve warm or at room temperature with tea.