Mandazi

African 25 Mins Prep

1. Pour the warm coconut milk into a bowl. Add the yeast and leave to sit for 2 minutes.
2. Add 650g of the flour into a large bowl or the bowl of a stand mixer fitted with a dough hook. Add the sugar, butter and cardamom. Add the coconut and yeast mixture and knead for 25 minutes by hand or 15 minutes in the mixer. The dough should come together into a smooth ball with no excess flour; if it’s too sticky, add another 50g of flour.
3. Cover the bowl with a sheet of cling film or a clean towel and leave to rise in a warm place for 1-2 hours until it has doubled in size.
4. Transfer the dough to a clean, well-floured surface. Divide it into six pieces. Knead each piece slightly then shape into a smooth ball.
5. Take the first ball and roll it out into a flat circle to a thickness of 1cm. Using a knife or pizza cutter, cut it into quarters, leaving you with four triangles. Repeat with the remaining balls of dough. Cover the triangles with a clean cloth and leave to rise for a further 30-45 minutes.
6. When ready to cook the mandazi, heat the oil in a large frying pan over a high heat. To test the oil, carefully drop a triangle into the oil. It should rise straight to the top and begin to puff up. Repeat with the remaining, frying them in batches to prevent overcrowding the pan. Fry for 2-4 minutes per side until evenly golden brown. They should look like they’re about to pop, and also have a white rim around the middle.
7. Transfer to a plate lined with paper towels.
8. Serve while hot with tea or chosen accompaniments.

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