Soft Mini Mandazi
Soft Mini Mandzi – East African doughnuts made with grated coconut, spiced with cardamon, nutmeg, and fried to perfection. 
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! 
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 
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. 
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.
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
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Soft Mini Mandazi
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:
I have made these twice and they are fantastic. Love this recipe! Thanks 🙂
Hi, thanks for the feedback, it is always great to hear when a recipe works out well .
Love it love it’ thank you for the great and simple recipe to follow
AWESOME! Glad to hear it worked out well for you.
These are just WONDERFUL! Thank you so much for the recipe!
Hi Susan, thanks for the feedback! So happy to hear you really did enjoy them.
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!!
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.
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!!
Hi Immaculate – would love to try these over the weekend. There are a few missing instructions (#7, 8, 12). Please check? Thanks!
I checked it out and have updated recipe. Thanks. Let me know how it works for you!
Fantastic, thank you! Looking forward to it 🙂
i love this recipe…i must try i out
Oscar you must try it . I just can never seem to get enough of it!
I just luv your recipes. Keep up the good work
These are truly the BEST mandazi that I have ever tried . They quickly disappear.
Awww thanks. I know what you mean… I really crave this daily.
Thanks so much for sharing this wonderful recipe! I loved it and shared it in my blog. http://www.cupcakeproject.com/2014/10/meet-mandazi.html
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?
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!
Hi Mary thanks for the recipe am going to try it this weekend.
Lizz, let me know how it turns out!
I’ve made this a couple of times…really good. I eat this in place of store bought bread.
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!
I linked the recipe on my FB page too.
Thanks again Mary.
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.
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.
Thanks, it’s on May 4th. There will be other E. African foods to sample as well.
About how many does this recipe make (planning an event and need to have a basic estimate)
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!
thank you for the recipe it has really helped me
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.
They look incredible, perfect with a cup of tea or coffee I would imagine!! Thanks for the recipe!
All you have to say is yeast, cardamom, and coconut and I am IN!! 3 cheers for fried dough this week right Immaculate?? 🙂
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.
Beautiful presentation! Excited to try it.
Thanks Jayda. You will love it!!!!!
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.
Thanks for sharing your insights Ciru!