Baked Soft Mandazi

Baked East African beignet flavored with cardamom, nutmeg, and coconut. So tender, indulgent, and guilt-free.

Makes about a dozen mandazi

Course Breakfast, Snack

Cuisine African

Prep Time 15

Cook Time 10

Rising Time 1

Total Time 1 25

Servings

Calories 238kcal

Author Imma

In a large bowl, add warm water, yeast, evaporated milk, salt, and sugar. Set aside for 5 minutes, then add the egg.
Then add 3½ cups flour, butter, cardamom, nutmeg, and grated coconut. Mix by hand or in a stand mixer.
Turn dough on a lightly floured surface. Knead until all the ingredients have been fully incorporated and the dough is no longer sticky when touched. Gradually add the remaining flour if needed (it's better to use less flour than more). Mix dough until smooth, 1-2 minutes.
Place the 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 an hour or two or until doubled in size.
Roll the dough out to 1-inch thick. Cut into bite-size squares or desired shapes.
Preheat the oven to 375°F (190℃). Line baking sheets with foil and coat with cooking spray or oil. Place the mandazi on the baking sheet and bake for 10-12 minutes or until a beautiful golden brown.
Remove from the oven and let them rest. If desired, sprinkle them with powdered sugar to make them sweeter.

Make sure the water isn't too hot, about as warm as body temperature
For your mandazi to be fluffy, it needs to rise until doubled in size. So be patient because it might take longer some days depending on the weather
If your mandazi doesn't 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 can switch out evaporated milk with coconut milk
Freshly ground cardamom is best for this recipe. You get a hint of cardamom as you bite into the dough; an enjoyable experience
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe