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Crispy Tanzanian Mandazi Coconut Cardamom Doughnuts

Tanzanian mandazi coconut cardamom doughnuts - featured image
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A crispy, coconut and cardamom-infused Tanzanian doughnut recipe that is quick, easy, and perfect for breakfast or tea time. These mandazi offer a unique tropical flavor with a delightful crunch.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cardamom
  • ¼ teaspoon salt
  • 1 cup (240 ml) full-fat canned coconut milk
  • 3 tablespoons unsalted butter, melted
  • Vegetable oil for frying (neutral oil with high smoke point like canola or sunflower)
  • Optional: 1 teaspoon vanilla extract
  • Optional: 2 tablespoons freshly grated coconut

Instructions

  1. In a large bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 3 tablespoons granulated sugar, 1 teaspoon ground cardamom, and ¼ teaspoon salt.
  2. In a separate bowl, stir 1 cup coconut milk with 3 tablespoons melted unsalted butter and 1 teaspoon vanilla extract if using.
  3. Slowly pour the wet ingredients into the dry mixture, stirring with a wooden spoon until a soft dough forms. Use your hands to gently bring it together without overworking.
  4. Cover the dough with a clean towel or plastic wrap and let it rest for 30 minutes at room temperature.
  5. Pour vegetable oil into a deep frying pan or Dutch oven to about 2 inches depth. Heat the oil over medium heat to 350°F (175°C).
  6. On a lightly floured surface, roll the dough out to about ¼ inch (6 mm) thickness. Cut into triangles or diamond shapes about 3 inches (7.5 cm) wide. Keep dough covered while working.
  7. Carefully fry a few pieces at a time in the hot oil for 2-3 minutes on each side until golden brown and puffed. Use a slotted spoon to flip and remove.
  8. Place fried mandazi on a cooling rack lined with paper towels to drain excess oil and crisp up. Let cool for 5 minutes before serving.

Notes

Maintain oil temperature at 350°F (175°C) for perfect frying. Avoid overcrowding the pan to prevent greasy mandazi. Let dough rest for 30 minutes to relax gluten and ease rolling. Serve warm for best flavor and texture. For gluten-free or vegan versions, substitute flour and dairy accordingly.

Nutrition

Keywords: mandazi, Tanzanian doughnuts, coconut cardamom doughnuts, East African snacks, fried doughnuts, coconut milk doughnuts, cardamom recipes

Find it online: https://sweetstirring.com/crispy-tanzanian-mandazi-coconut-cardamom-doughnuts-recipe-easy-homemade-treats/