Soft Mini Mandazi

Soft Mini Mandzi – East African doughnuts made with grated coconut, spiced with cardamon, nutmeg, and fried to perfection. Soft Mini Mandazi So I guess it is no secret that I love fried dough, you can tell by all puff-puffs, and doughnuts that I have featured here on this blog. Not to talk of this other Mandazi featured here. I am SUPER excited to present this one – Soft Mini Mandazi. Man, you are going to love this! Soft Mini Mandazi Mandazi is a slightly sweet East African Street Food; spicy, airy yeast doughnut made with coconut milk, flavored with cardamom and grated fresh coconut/coconut flakes Soft Mini Mandazi It can be made with yeast or baking powder. However, I love the depth of flavor that yeast adds to this dough, so my first choice is yeast; unless you need a quick fix – then replace the yeast with baking powder and let it rest for 10 minutes before frying.

Mini Soft Mandazi
Trust me. I have been reading your comments and emails about mandazi and a lot of your complains have been about them being too tough or stringy after a while. Folks, rejoice, because this is not! They are bite size, tender and AMAZINGLY good. Don’t believe me? Make it and see for yourself. Before you make these addictive bites, here are some tips to keep in mind before you proceed.
Soft Mini 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 (it might take longer for some days depending on weather and the internal temperature of your kitchen). 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 else fails, mix rapid rise yeast into the dough and knead it. 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 for an enjoyable experience.

Watch How to Make It

[adthrive-in-post-video-player video-id=”gAbAUzQD” upload-date=”Tue Aug 07 2018 11:39:31 GMT+0000 (Coordinated Universal Time)” name=”Soft Mini Mandazi” description=”Soft Mini Mandzi – East African Doughnuts made with grated coconut,  spiced with cardamon, nutmeg and fried to perfection.”]

 
 

Soft Mini Mandazi

Soft Mini Mandzi – East African Doughnuts made with grated coconut, spiced with cardamon, nutmeg and fried to perfection.
4.84 from 25 votes

Ingredients

  • 1/2 cup (120 mL) warm water
  • 2 teaspoon active dry yeast
  • Evaporated milk (5 ounce , 147ml can) or ¾ cup canned coconut milk
  • 1 large egg
  • 1/2 cup , (100 g) sugar
  • 1 teaspoon salt
  • 3 1/2 – 4 cups all purpose flour (435- 500 grams)
  • ¼ cup grated coconut or coconut flakes
  • 1 teaspoon crushed cardamom spice
  • 1 teaspoon grated nutmeg or cinnamon
  • powdered sugar or cinnamon sugar to sprinkle
  • Vegetable oil for deep frying

Instructions

  • In a large bowl add the warm water, evaporated milk, salt, sugar and yeast. Set aside for 5 minutes. Add egg mix.
  • Then add 3 ½ cups flour, cardamom, nutmeg, grated coconut and continue mixing 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 add the remaining flour if you need to, err on the side of less flour than more flour. Mix dough until smooth about 1 -2 minutes.
  • 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
  • In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter mandazi and place on medium heat until oil is 350 degrees.
  • Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. serve warm

Nutrition Information:

Calories: 118kcal (6%)| Carbohydrates: 20g (7%)| Protein: 2g (4%)| Fat: 3g (5%)| Saturated Fat: 2g (13%)| Cholesterol: 27mg (9%)| Sodium: 402mg (17%)| Potassium: 67mg (2%)| Fiber: 1g (4%)| Sugar: 16g (18%)| Vitamin A: 40IU (1%)| Calcium: 7mg (1%)| Iron: 0.4mg (2%)

 

Nutrition Facts
Soft Mini Mandazi
Amount Per Serving
Calories 118 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 27mg9%
Sodium 402mg17%
Potassium 67mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 40IU1%
Calcium 7mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

IMG_5526
IMG_5527
IMG_5528
IMG_5530
IMG_5821
IMG_5823
IMG_5826
IMG_5828
IMG_5829

MANDAZI
 

Similar Posts

160 Comments

    1. Hi, thanks for the feedback, it is always great to hear when a recipe works out well .

  1. Hi, Immaculate, i really really need help with this fabulous recipe, i made a moment ago and was kinda sad..it is hard on the outside like crunchy…but cooked inside, that small problem, could you please help?? Thanks!!

    1. Reya, what temp are you using to fry the mandazi? It should be on 350 degrees.F Try reducing the temp and see how it goes.

      1. yes, the temperature was fine, is it maybe because of i added a little flour for dusting, or do you know any other reason why any type of fried dough would become hard on outside? That would help thanks!!

  2. Hi Immaculate – would love to try these over the weekend. There are a few missing instructions (#7, 8, 12). Please check? Thanks!

  3. 5 stars
    Hi Mary, how long do these last? I have to do an event and I was wandering if I have to do them on that day or if the night before will suffice?

    1. Emma, I did some the day before and the same day in my trial run (warming the ones from the day before in the oven). I could not tell the difference so, for the event, I did them the day before…worked great!

  4. 5 stars
    I keep forgetting to tell you that it went great, they were a hit! They also warmed up very well in the oven (in a covered casserole) , in case anyone wonders. Thanks!

  5. 5 stars
    I just did a “trial run” by halving the recipe…OH MY GOODNESS they are good! 😉
    I did notice that the egg wasn’t mentioned in the first mix of ingredients. I just put it in with the milk (coconut) etc. I left out the shaved coconut since I used the coconut milk. The 1/2 recipe actually made about 32 but I made them small. Can’t wait to share and we’ll have a copy of the recipe with your website cited.

    1. Super excited you liked it Mary. Thank you so much for the feedback . You don’t know how much I appreciate you spreading the word. Thanks again.

    1. Mary, my rough estimate would be about 25-30 bite-size pieces and can feed about 5- 6 people.(I start eating this as soon as it comes out of the fryer- watch yourself!) Let me know how it works out for you. Thanks for stopping by!

  6. Your pictures “how make it” in single recipes is the best part and makes everythings so easy. I’m not scare any more cooking. Thanks.
    Ursa, Kapsztad.

  7. All you have to say is yeast, cardamom, and coconut and I am IN!! 3 cheers for fried dough this week right Immaculate?? 🙂

    1. Right. It is a fried dough week Karen. You know what? It is a fried dough week every week for me . Shhhhh don’t tell anyone.

      1. Hey, i’m from Kenya. These are actually called Mahamri. They’re slightly different from mandazis. Mahamris are made with yeast while mandazis use baking powder.

4.84 from 25 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.