Easy Mandazi Without Yeast
Easy Mandazi Without Yeast is a time-saving take on the classic East African beignet. Enjoy the warm spices and fluffy texture you’d expect from regular mandazi. However, it comes together much quicker and easier with self-rising flour or baking powder.
What excites me about this easy mandazi recipe is freshly grated coconut, cardamom, and nutmeg. I was never a fan of cardamom until I tried this recipe. Now, it’s a pantry staple, and, in the right recipe, it’s delicious.
Mandazi might not be figure-friendly, but boy is it a delightful indulgence. That’s why I have three (now four) recipes: OG mandazi, soft mini mandazi, and baked mandazi.
This easy mandazi is the super quick yeast-free version with self-rising flour or baking powder and is ready in no time. Can I get a thumbs-up? Thank you. 😜
Content…What Is It? |
What Is Mandazi?
Mandazi is a popular East African street food somewhere between a doughnut and a beignet. The warmly spiced and traditionally yeasted dough with coconut milk and fresh coconut delivers a beautifully soft texture. They’re highly addictive, so be warned!
Recipe Ingredients
- Flour – Get out that pantry staple: all-purpose flour. A touch of baking powder is a fast leavening agent for this low-maintenance dough. If you have self-rising flour, you can use that instead. Just skip the baking powder.
- Sugar and Spice – Mandazi isn’t super sweet, so just a touch of sugar will do to sweeten up the dough. Crushed cardamom and grated nutmeg or cinnamon complement the coconut flavor for a warm, cozy taste.
- Coconut – Coconut milk moistens the dough, while coconut flakes throughout make it decadent.
- Butter adds richness to the overall flavor of these pastries.
- Egg – Add one egg to the mandazi dough for soft and fluffy results.
- Oil – You’ll need a neutral-tasting oil with a high smoke point to fry the mandazi.
How to Make Easy Mandazi Without Yeast
Make the Dough
- Dry Ingredients – Whisk flour, sugar, baking powder, salt, sugar, cardamom, and nutmeg in a large bowl. (Photo 1)
- Wet Ingredients – Gently add the liquid ingredients: eggs, butter, and milk. Combine until the mixture comes together and the dough is smooth. (Photos 2-3)
- Roll out the dough into a 1-inch thick rectangle. Cut into bite-sized pieces or triangles like in the picture. (Photos 4-5)
Fry the Mandazi
- Heat Oil – Add vegetable oil to a large saucepan until it’s at least three inches deep (about 5 centimeters). Too little oil will result in flatter mandazi. Heat over medium until it’s 350℉ (180℃).
- Fry the mandazi until golden brown, 3-5 minutes, depending on the size. (Photo 6)
- Serve – Remove with a slotted spoon and drain on a paper towel. Serve warm.
Recipe Variations
- Use yeast. If you aren’t in a hurry, you can certainly use yeast instead of baking powder. I’m using baking powder in this recipe as a time saver.
- Customize the spices. Feel free to spice these up however you want to. Warm spices like cinnamon and nutmeg are great for sweet mandazi. Or leave out the sugar and use savory spices for a savory snack.
- Easy mandazi without frying. To avoid fried foods, arrange them on a baking sheet lined with parchment paper and sprayed with a little cooking oil. Bake them for 10-12 minutes until they turn golden brown. Or you can spray them lightly with oil and air fry them at 350℉ (180℃) for about 10 minutes.
Tips and Tricks
- An electric coffee grinder crushes the cardamom seeds with minimal effort. Or you can use mortar and pestle, which is effective but requires a little more energy. 💪
- If the mandazi dough is too sticky, add a bit more flour. If it’s too hard, add a little bit of water. The dough shouldn’t be too sticky when touched, but it’s better to err on the side of less flour than more flour.
- If you think three inches of oil sounds like overkill, it isn’t. Too little oil will result in flatter mandazi. We want them nice and tall and fluffy.
Make-Ahead Instructions
Like most fried foods, these mandazis taste best fresh out of the frying pan. To save time, make the dough the night before, cover it, and keep it in the fridge. Then bring it to room temperature before you fry it the next day.
Serving and Storage Instructions
Serve mandazi warm, dusted with cinnamon sugar, or drizzled with caramel sauce.
Refrigerate leftover mandazis in a sealed container for up to 3 days. For best results, reheat them a bit before finishing them off. I like using the toaster oven or air fryer, but a few seconds in the microwave would also work.
What Goes With Easy Mandazi
This African snack goes beautifully with a chai latte, but you could also serve it with cold drinks, like a blended Thai iced coffee. Dipping them in caramel sauce or drizzling them with luscious rum sauce is heavenly. 😇
More Addictive African Pastry Recipes to Try
This blog post was originally published in February 2015 and has been updated with additional tips and beautiful photos
Easy Mandazi Without Yeast
Ingredients
- 2 cups (240g) all-purpose flour (plus more as needed)
- 2½ teaspoons (12g) baking powder
- ½ teaspoon (2-3g) salt
- ¼-⅓ cup (50-60g) sugar
- ½ teaspoon (1g) ground cardamom (grind cardamom pods in a spice or coffee grinder for the best flavor)
- ½ teaspoon (1g) freshly grated nutmeg or ground cinnamon
- 2-3 tablespoons (10-15g) grated coconut or coconut flakes
- 1 large egg
- 3 tablespoons (42g) melted butter
- ½ cup (120ml) evaporated milk or coconut milk
- warm water as needed
- vegetable oil for deep-frying
- powdered sugar or cinnamon sugar to sprinkle (optional)
- caramel sauce (optional)
Instructions
- In a large bowl, whisk all the dry ingredients until well combined: flour, sugar, baking powder, salt, sugar, cardamom, and nutmeg.
- Gently add the liquid ingredients: eggs, butter, and milk. Combine until the mixture comes together and the dough is smooth. If the dough is too sticky, add a little bit of flour. If it's too hard, add a little bit of water. The dough shouldn't be too sticky when touched, but it's better to err on the side of less flour than more flour.
- Roll out the dough into a 1-inch thick rectangle. Cut into bite-sized pieces or triangles like in the picture.
- Pour vegetable oil into a large saucepan until it's at least three inches deep (or about 5 centimeters). Too little oil will result in flatter mandazi. Heat over medium until the oil is 350℉ (180℃).
- Fry the mandazi until golden brown, 3-5 minutes, depending on the size. Remove them with a slotted spoon and drain on a paper towel. Serve warm.
Tips & Notes:
- An electric coffee grinder crushes the cardamom seeds with minimal effort. Or you can use mortar and pestle, which is effective but requires a little more energy.
- If the mandazi dough is too sticky, add a bit more flour. If it’s too hard, add a little bit of water. The dough shouldn’t be too sticky when touched, but it’s better to err on the side of less flour than more flour.
- If you think three inches of oil sounds like overkill, it isn’t. Too little oil will result in flatter mandazi. We want them nice and tall and fluffy.
- Please remember that the nutritional information is a rough estimate, doesn’t include the toppings, and can vary significantly based on the products used in the recipe.
The recipe reads all purpose flour but can I replace that with the self rising flour? I wasn’t sure about that. Also if I use self rising flour is the baking powder still needed? I wasn’t sure.
i also want to know but she isn’t replying
Hi. My apologies. I seemed to have overlooked this one. Yes, you can replace all-purpose flour with self-rising and just omit the baking powder and cut back on the salt, depending on preference. Hope this helps.
Hello Imma. The mandazi came out perfectly. Once my family took the first bite they couldn’t get enough. I used a little less baking powder though and it worked. I’m definitely recommending this recipe to all my friends. Thanks a lot.
Hello Imma. Thanks for the recipe. I’m about to try it. I shall let you know how it goes.
Hello Mayumi! Can’t wait .
Hi Imma!
I love your recipes! I made your mandazi yesterday and we loved it. I have one question on the recipe however: I see the need for 1/2 cup of warm water but dont see when or how that should be used in the recipe on the instructions part. Can you let me know when and how I should be using the 1/2 cup of warm water? Thank you! I love the recipe and want to do it right!
Thanks Shyla, I have updated recipe to make it clearer.The 1/2 cup water is use as needed.
Way over in the Australian Outback, I was just longing to make tasty manadzi, having not made them for a long time. I hopped onto the internet, hoping for just the right recipe n Lo, n behold, I handed on your website.
How grateful I am for your exquisite little tasties, easily made n vey entertaining for all who put their hands forward to catch a piece.
What is Christmas without mandazi…!!!
God bless you.
Happy
Gutted, came out like fried biscuits!
Thanks for the feedback.
Wishing you all the best of 2018 ! So glad to hear it worked out well for you.
Is it better to use unsweetened coconut or sweetened? Thanks
Either works! I’ll go with sweetened unless you are using freshly grated coconut.
Such a nice aroma even though never was there. Keep on i would also like to join you some day.Thanks for your good recipe.
Awesome! Thanks for the feedback!!!
About how many mandazi’s does the dough make?
It makes about 30 or more depending on the size.
started on my new experience and this my best page ever..
so nice i tried it keep updating us with more.
Awesome! Will do! Don’t forget to subscribe . So you get the recipes as soon as it’s posted.
I found this after looking for Jamaican beef patties, I took parts of each of the 4 mandazi recipes on this site. I Baked these, used coconut milk, and equal parts nutmeg and cinnamon (1/4t each), as I like both. I will try these again with yeast since we like yeast sweets a lot. I never deep fry, so I might brown the outside in a pan, like a pancake, then finish them in the oven, if needed. I think the spices could also be increased, but I usually like things with extra seasoning. They are great with homemade caramel sauce. Thank you very much.
My Pleasure! Thanks for taking the time to share your thoughts with us.
it really works.soon i will be opening my hotel
My son wants to make these for a school project…I was born in Mombasa. Can he make them the night before as we ‘ve got no time in the mornings??
No I wouldn’t recommend it.It would be a little too tough. This is my recommendation; Make it 2-3 days before . Freeze then fry in the morning. Hope this helps.
hey Imma. why do my mandazi harden. Have tried severally but the result is not appealing as every time they become so hard to bite.
thanks
Did you use this recipe? Because this does not get too tough. You might want to trying adding more butter.
This is the best recipe- I used to live in Tanzania and every weekend would walk into town to the same lady who sold these on the side of the road- can’t wait to try these in my own kitchen now! Thanks so much for sharing the joy
Totally Agree Katie. They truly are addictive. Happy Cooking!!!
hey immy. why do my mandazi make small puffy holes after frying
It happens sometimes when you leave them too long before frying, especially with the yeast version.
Grew up eating mandazis for breakfast. I’ve been craving some lately and I’m going to make some. Thanks Imma…
This looks lovely. The sauce looks delic! what is it?
These look so tasty…and dipped in that caramel sauce…oh my goodness.
Hi Lynn! they are quite addictive!!!
WOW!! They look amazing.. absolutely delicious. Do you think I can use wheat flour? I want to make some today!!
Hi Ronke! I don’t see why not.Let me know how it works for you
Imma! These look fantastic! I am very fussy about what I deep fry because I find it a hassle but these….THESE are worth it! Are they like beignets in that they are hollow inside? Ooh, I love the flavours in this, with the cardamon and coconut! 🙂
Nagi, Duh! I should have taken a picture of the soft interior . But was in such a hurry(to eat them) that I COMPLETELY forgot. The ones with yeast are hollow inside these are airy and somewhat of a cake doughnut. They really are flavorful.
Bless Immaculate,
This post is divine intervention! I just finished trying, for the tenth time, to make my own puff puff and mandazi. I have been trying to make these pastries since August 2014 and each time, they come out fully saturated with oil to the point that they are inedible. My oil temp is 350 degrees farenheit. Please, what do you think I’m doing wrong?
Beautiful Regards,
Karen
Hi karen, Oh my! What recipe are you using? Here are few suggestions.
– Double check your temp, maybe bump it up a little
– Do not over crowd the mandazi.
I would say it is definitely the ingredients. We need to make sure you finally make these AMAZING treats. Get back to me with any questions.