Baked Soft Mandazi — Baked East African Beignet flavored with cardamom, nutmeg and mixed with coconut. So tender and indulgent, without the guilt
Baked East African Beignet – flavored with cardamom, nutmeg and mixed with coconut. I don’t know what it is about bread or doughnuts that is hard to resist. A while back I made these mandazi beignet and they were a hit with a lot of readers and with good reason. They are AH mazing!
Not satisfied with it, I decided to make it even better with these soft mandazi here and to me it is better than the first- tender and packed with flavor.
So, Shef(one of my readers) sent me a picture of his mandazi. It looked so good that I wanted to make it ASAP . It gave me just the right push to make a baked version of these popular East African fried treats. I confess, I have grated coconut in the fridge to make these when the craving hits.
Here is what I did differently with some much appreciated advice from shef- I added some extra coconut, sugar and included butter to make it tender. Brushed with oil and bake for about 10-12 minutes .Do not over-bake them. They taste great the next day reheated in the oven.
So, REJOICE, now you can enjoy mandazi with a little less guilt.
Here are some tips when working with mandazi:
– Make sure the water is not too hot. You don’t want it warmer than body temp.
– In order for your mandazi to be fluffy it has to double in size- be patient with it (in might take longer some days depending on weather)
– If your mandazi does not rise in an hour, try turning on the oven to warm for 10 minutes. Then, turn it off and let the dough rise in the oven.
– If all fails mix rapid rise yeast into the dough and knead.
– You may switch out evaporated milk with coconut milk
– It is best to use freshly ground cardamom for this recipe -you get a hint of crushed seeds as you bite into the dough- an enjoyable experience.
Baked Soft Mandazi -- Baked East African Beignet flavored with cardamom, nutmeg and mixed with coconut. So tender and indulgent, without the guilt!
- ¼ cup warm water
- 2 1/4 teaspoon active dry yeast
- Evaporated milk 5 oz. l can or ¾ cup canned coconut milk
- 1 large egg
- 1/2 cup sugar
- 1 teaspoon salt
- 3 1/2 – 4 cups all purpose flour
- 1/3 cup grated coconut or coconut flakes
- 4 tablespoon unsalted butter
- 1 teaspoon crushed cardamom spice
- 1 teaspoon grated nutmeg or cinnamon
- powdered sugar or cinnamon sugar to sprinkle
- Vegetable oil for coating
- In a large bowl add the warm water, evaporated milk, salt, sugar and yeast. Set aside for 5 minutes. Add eggs.
- Then add 3 ½ cups flour, butter, cardamom, nutmeg, grated coconut and mix by hands or in a stand mixer.
- Turn dough on a lightly floured surface, knead dough until all the ingredients have been fully incorporated and the dough is not too sticky, when touched, gradually adding the remaining flour if you need be, err on the side of less flour than more flour. Mix dough until smooth about 1 -2
- Place dough in a greased bowl, turning once to coat. Cover
- Loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
- Roll out dough in to 1 inch thick. Cut in bite size or desired shapes
- Preheat the oven to 375°F. Line baking sheets with foil and coat with cooking spray or oil. Place mandazi on baking sheet and bake for about 10-12 minutes or until slightly turning brown.
- Remove let it rest. If desired, you can sprinkle with powdered sugar to make it sweeter.