How to Cook Tasty Fluffy Mandazi

Fluffy Mandazi. Hello beautiful people, today I'm showing you how I make my mandazi. These are commonly known as mahamri in Kenya, but since mimi mi mtoka bara. This is what describes these delicious COCONUT LEMON MANDAZI!

Mandazi originates from East African Coast areas and is very Mandazi - an original east African doughnut recipe made of coconut and cardamom infused yeast. Mandazi (Swahili: Mandazi, Maandazi), is a form of fried bread that originated on the Swahili Coast. It is also known as bofrot or puff puff in Western African countries such as Ghana and Nigeria. You can have Fluffy Mandazi using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Fluffy Mandazi

1. It's 1.25 kg of Self Raising Flour.
2. You need 1 Cup of Sugar.
3. It's 200 g of Margarine.
4. It's 1 tsp of Salt.
5. Prepare 1 tsp of Cinnamon Powder or nutmeg (optional).
6. Prepare 2 of Eggs.
7. You need 1 Cup of milk (or as needed).
8. You need of Vegetable oil for frying.

They were wonderful, so tasty, light and fluffy, not too sweet, so I sprinkled some powdered sugar over them, just fabulous. Mandazi: East African doughnuts with a slightly crunchy exterior and light fluffy interior. Mandazi/Mahamri can also be called a Swahili Doughnut and originated from the Swahili Coast. Mandazi: Here's a treat from Kenya!

Fluffy Mandazi step by step

1. In a bowl mix flour, salt, sugar and the spices and mix until well combined..
2. Rub in the margarine and rub until the flour mixure resembles bread crumbs..
3. Beat in the eggs and mix in completely (I normally rub in the eggs into the flour mixture until it resembles big crumbs).
4. Add in the milk and mix again. Transfer to a floured surface and knead the dough gently until it comes together. Do not get tempted to overwork it. It should easily tear apart instead of stretching..
5. Put the dough back in the bowl and cover with a kitchen towel. Let it stand for a minimum of 30 minutes. More is better. The dough should look like it is dimpled..
6. Roll out the dough to a thickness of about 1 cm and cut out into the desired shapes..
7. In a deep frying pan, heat oil on medium to high and fry the mandazis on both sides until golden brown. Put the cooked mandazi in a bowl lined up with a kitchen paper to drain the excess oil..
8. Yum with tea or cold milk!.

These light and fluffy mandazis are perfect! Mandazi is also known as Swahili Bun, Dahir Adani, Swahili coconut doughnut, mahamri/mamri (when made Mandazi is a form of fried bread that originated on the Swahili coast, and one of the principal. These simple donuts from East Africa, known as mandazi, have a hint of cardamom and can be served as a sweet treat or alongside curry. I made the Mandazis on this recipe. In order for your mandazi to be fluffy, it has to double in size; be patient with it (it might take longer for some days depending on weather and the internal temperature of your kitchen).