3 Simple steps on how to make incredible African Donut (Mandazi)

3 Simple steps on how to make incredible African donuts can be followed by anyone who loves cooking.

If you like donuts then you’ll love these home-made African donuts (mandazi). They’re simple to make but will leave your house smelling absolutely lovely – a sensation only topped by the taste of these tasty treats.

These fluffy incredible African donuts recipe has always been very popular in our house. Whether served for breakfast or as a snack at any time of day, the African donut works well for pretty much any meal. In some instances, these can be even enjoyed as a dessert.

However, even with these 3 simple steps on how to make incredible African donuts, it is essential that you use the right pots. For convenience and ease of taking the cooked donut out of the pot, I recommend you use a wok. As such a choice of a wok is very important as it can be a big contributing factor to the outcome of the dish.

There are several types of wok on sale, depending on your budget, however, for best results always use a heavy base wok. You can get one from the link below.

African Donut (Mandazi)

3 Simple steps on how to make incredible mouth watering African donuts:

1. Ingredients – make sure you have the right ingredients
2. Kneading
3. Cooking (Frying)

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African Donut (Mandazi)

Ingredients

• 450 g White flour I like to use Doves organic and Allinson’s plain flour mixed together
• 300 ml Coconut milk
• 1½ Olive oil
• 1 1 ltr vegetable oil (for deep frying)
• 50 g Sugar
• 1 Medium size egg
• 1½ tsp Easy blend dried yeast
• 4 Cardamom pods – soak in hot water

Instructions

• Mix sugar and coconut milk.
• Beat the egg in a small bowl.
• Heat olive oil in frying pan until very hot.
• Put the flour in a mixing bowl, pour the heated oil, then using a wooden spoon mix the oil and flour (don’t touch the mixture at this stage as the oil is very hot).  Then using your fingertips mix the oil and flour until properly mixed.
• Add easy yeast.
• Pour the mixture of sugar and coconut milk into the flour and add the egg. Add 1 tbsp of water and the soaked cardamom pods (optional).
• Wash your hands and continue kneading the dough with your hands. If the dough is sticking into your fingers put your hand into the oil WHEN IT HAS COOLED DOWN – then continue kneading until the dough doesn’t stick to your fingers. (If the dough is hard add a bit of milk or water).
• Divide the dough into 4 small balls and cover the container or tray with cling film and leave for 30 – 45  minutes or until the dough balls are  double the size.
• Prepare the frying pan – pour the vegetable oil into a wok or a deep frying pan.
• Prepare your kneading board and the rolling pin.  Sprinkle some flour on the board, roll one ball until flat about 0.5 cm thick. Cut into small pieces using a table knife.
• Heat the oil, when very hot, put the pieces into the oil until it turns golden. Be CAREFUL as the oil is very hot – so don’t put your fingers in the oil.
• To check if it's cooked use a bamboo skewer or kitchen knife pierce in the middle of one, if no residue sticks onto the skewer/knife, then they're done. Remove the cooked mandazi using a a suitable ladle. Store in the container.
• Repeat the process until all the balls are finished.
  

Notes

Please note another advantage of using flour to roll the dough, flour helps to soak the oil as such your finished product won’t be oily as the ones on the photo.

Why Not Try Some Chapatis Too?

African Donut: Tell Us What You Think.