A lightly sweetened, cardamom-spiced East African fried dough. The structure relies on coconut milk to tenderize the crumb and provide a subtle tropical aroma. Unlike a heavy doughnut, mandazi are fluffy, slightly hollow inside, and perfect for dipping into chai or coffee.
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The Sponge. In a small bowl, dissolve the yeast and 1 tsp of sugar in the warm water. Let sit for 10 minutes until frothy.
Dry Ingredients. In a large bowl, whisk together the flour, remaining sugar, cardamom, and salt.
The Dough. Make a well in the center of the dry ingredients. Pour in the yeast mixture, warm coconut milk, oil, and the beaten egg.
Knead. Mix until a shaggy dough forms. Turn out onto a floured surface and knead vigorously for 10-15 minutes until smooth, elastic, and no longer sticky.
First Rise. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5 to 2 hours until doubled in volume.
Shape. Punch down the dough. Divide into 4 equal pieces. Roll each piece into a circle about 1/4-inch thick. Cut each circle into 4 triangles (like cutting a pizza).
Second Rise. Place the triangles on a lightly floured tray. Cover and let rise for 20-30 minutes until puffy.
. Heat the oil in a deep pot to 350°F (175°C). Carefully drop the dough triangles into the hot oil in small batches. They should puff up immediately.
Cook. for 2-3 minutes per side until deep golden brown. Remove with a slotted spoon and drain on paper towels. Serve warm.
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