Enjoy this sweet and fluffy East African take on the doughnut, flavoured with fragrant cardamom seeds.
Serves: 4-6 snaps
7gfast-action dried yeast
(freshly ground intensifies the flavour)
icing sugar to dust
1l sunflower oil
Lucinda Hamilton from Cocolicious shares her recipes for divine breakfast goodies to treat weekend guests. Take a leaf out of Loulou's book and create a real morning feast and serve with pots of fragrant chai tea and ice cream sundae glasses layered with Greek yoghurt and fresh berries and topped with granola, as above...
Place all dry ingredients in the bowl of the mixer equipped with the dough hook. Make a well in the centre and add the melted butter. Start mixing and slowly incorporate the water to make a dough (if too wet add a little more flour). Knead for 10 minutes (you can also do this by hand if you prefer).
Cover with a damp cloth and leave to rise until doubled in size (about an hour to an hour and a half).
Once the dough has risen enough, knock back the air with one punch.
Place the dough on work surface and knead again for a few minutes.
Divide the dough into 5 equal parts and roll each into a ball.
On a lightly floured work surface roll each ball out into a circle about 2 cm thick.
Cut each circle into 4 triangles.
Place each segment onto an oiled baking sheet. Cover with a damp tea towel and leave to rise in a warm place for about 30 minutes.
When you are ready to cook the mandazi, heat the sunflower oil in a deep pan until it reaches 180°C (if the oil gets too hot it will burn the mandazi, so try to keep it at a constant temperature by using a thermometer). Once the oil has reached the required temperature, fry a couple of mandazi at a time, whilst continuously turning them, until they become dark golden brown. Remove with a slotted spoon and leave to drain on kitchen paper.