Mandazi — lightly sweet East African fried dough, golden and fluffy. A Kenyan teatime favourite, lovely warm and easily flavoured with coconut or cardamom.
Mandazi are East Africa's beloved fried bread — lightly sweet, fluffy little dough pillows somewhere between a doughnut and a biscuit. Popular across Kenya and the Swahili coast, they're perfect with chai for breakfast or as an anytime snack. Simple to make and endlessly comforting, they're best eaten warm.
Prep 25 min
Cook 15 min
Total 40 min
Easy
- 750g Self-Raising Flour
- 6 tablespoons Sugar
- 2 Eggs
- 1 cup Milk
Tags:
Baking Breakfast Egg Warm Snack
Preparation
- Mix the flour, cinnamon and sugar in a bowl.
- In a separate bowl, whisk the egg into the milk.
- Make a well in the centre of the flour, add the milk and egg mixture, and slowly mix to form a dough.
- Knead for 3–4 minutes, until it stops sticking to the sides of the bowl and the surface is smooth.
- Cover with a damp cloth and rest for 15 minutes.
- Roll the dough out on a lightly floured surface to about 1cm thick.
- Using a small sharp knife, cut into your desired sizes and set aside ready for frying.
- Heat the oil in a suitable pot and gently lower in the mandazi, cooking until light brown on the first side, then turn to cook the second side.
- Serve warm or cold. (For variety, use coconut milk in place of regular milk, or add desiccated coconut or spices like cardamom to the flour.)
Tips from the ZestyPlate Kitchen
- Don't over-knead — just enough to bring the dough together smooth, for a light, tender crumb.
- Let the dough rest so it relaxes and fries up soft rather than tough.
- Fry at a moderate temperature so they cook through and turn golden without burning.
- Add cardamom or coconut milk to the dough for a fragrant Swahili-style twist.
Frequently Asked Questions
Lightly sweet and fluffy, often scented with cardamom or coconut. They're less sweet than a doughnut and wonderful with tea or coffee.
They're best fresh and warm, but keep for a day or two. Warm them briefly to refresh before serving.
The dough may have been over-kneaded or not rested, or the oil too cool. Knead gently, rest the dough, and fry at a moderate heat.
Absolutely — coconut milk in place of regular milk gives a popular Swahili-coast flavour. Desiccated coconut in the dough works too.
