Mandazi: East African doughnuts with a slightly crunchy exterior and a light, fluffy interior. Sweet but not overly sweet, these treats are perfect with tea or coffee and are easy to make again and again.
I’m on a fun journey exploring African foods, testing them in my kitchen, and sharing the results with you. Along the way I’ve posted recipes like Pilau (Rice Pilaf) and Kachumbari (tomato and onion salad). In this post I’ll introduce you to Mandazi—East African doughnuts—and a spice I can’t stop using: cardamom.
If you’re in the United States and want to save time shopping for ingredients, apps such as Instacart can be a huge help. They let you order groceries from home and have them delivered, which is a lifesaver when juggling kids and busy schedules. For cooks who hunt for specialty ingredients, online grocery delivery can shave off a lot of time so you can spend more of it creating recipes.
Now, about cardamom. It brightens both sweet and savory dishes and is a star in these Mandazi. Paired with cinnamon, it gives the doughnuts an aromatic, authentic East African flavour that keeps you reaching for more.
These Mandazi are slightly crunchy on the outside, tender and airy inside, and only mildly sweet—ideal for breakfast, potlucks, or a spontaneous doughnut craving. My family loved them so much I had to resist eating the whole batch myself.
Mandazi are perfect when you want something comforting and special. They remind me of other African dough treats like twisted African doughnuts, puff puff, and Cameroonian gateau—simple fried dough made extraordinary by good flavourings.
What is Mandazi?
Mandazi, often called the East African doughnut, is a deep-fried dough snack popular in countries like Kenya, Tanzania, and Uganda. Sometimes referred to as Swahili coconut doughnuts, Mandazi goes by other names too, such as dabo, mahamri, mamri, or maandazi.
Typical ingredients include all-purpose flour, sugar, coconut milk, a raising agent (active dry yeast or baking powder), egg, and cardamom for flavour. Some versions add coconut flakes to boost the coconut profile.
How To Make Mandazi
Step 1. Mix lukewarm water and active dry yeast in a large bowl.
Step 2. Add sugar, egg, oil and coconut milk, and stir until combined.
Step 3. Add flour, salt, ground cardamom and ground cinnamon, then mix to form a dough.
Step 4. Knead the dough for about 3 minutes until it comes together. The dough should be soft and slightly tacky, not dry and hard.
Step 5. On a lightly floured surface, roll the dough into a rectangle about 1/4 inch (6 mm) thick. Cut into squares, then slice each square diagonally to make triangles.
Step 6. Let the cut pieces rest for about 20 minutes. Heat oil in a deep pan to a depth of 3–4 inches and fry the Mandazi until golden brown, about 2 minutes per side. Drain briefly on paper towels and serve warm with tea or coffee.
What Makes Mandazi Hard?
Mandazi become hard when too much flour is added. Keep the dough soft and slightly tacky while kneading and avoid over-flouring the surface. Proper hydration and minimal extra flour will yield a crunchy exterior and a soft, airy interior.
Can I Make Mandazi with Self-Raising Flour?
Yes. If you use self-raising flour, omit the yeast and rely on the flour’s raising agent. Adjust liquids and handling as needed since textures can vary between recipes that use yeast and those that use self-raising flour.
More Doughnut Recipes
Sugar Coated Donuts
African Doughnuts – Twisted Doughnuts
Coconut Doughnuts Recipe
Cameroon Doughnuts Recipe
Mandazi (East African Doughnuts)
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup coconut milk
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- 3 tablespoons oil (I used corn oil)
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup lukewarm water
Instructions
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Place lukewarm water in a bowl and add the yeast. Mix in the sugar, egg, oil and coconut milk. Add the flour, cinnamon, cardamom and salt, then stir until a dough forms.
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Turn the dough onto a lightly floured board and knead, sprinkling a little flour as needed. Avoid adding too much flour to prevent a hard dough. Knead until the dough is smooth; it may remain slightly sticky.
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Roll the dough into a rectangle about 1/4 inch thick. Cut into squares, then cut the squares diagonally to make triangles.
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Let the cut pieces rest for 20 minutes.
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Pour oil into a deep pan to a depth of 3–4 inches. Heat the oil and fry the doughnuts for about 2 minutes per side until golden brown. Drain briefly and serve warm.
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Enjoy with tea or coffee.
Notes
Nutrition
Additional Info
