Easy and Soft Kenyan Mandazi Recipe

Method5 steps

1. 1

   Step 1: Sift the three cups self-raising flour, sugar (¾ cup), optional ground cardamom (½ tsp) and salt (¼ tsp) into a bowl. Add the finely grated zest of one lemon. Gradually knead in the warm water, using more or less as needed for a firm, smooth dough. Avoid overworking. Cover and rest for at least twenty minutes. For the source overnight option, refrigerate the covered dough.

   Minimum dough hydration rest · 20 minUses 3 cups self-raising flour · ¾ cup sugar · Grated zest of one lemon · ½ tsp cardamom (iliki) (optional) · ¼ tsp salt · 1½ cup warm water (use more or less, until you obtain a firm dough) · Extra warm water only if needed to adjust the dough

2. 2

   Step 2: Once the dough has rested, transfer it to a floured rolling board or a clean kitchen countertop.

   Uses Kneaded and rested mandazi dough · Extra self-raising flour as needed to dust the work surface

3. 3

   Step 3: Divide the dough into four portions, roll each into a ball and then into a circle about 20 cm across and ¼ inch (6 mm) thick. Cut each circle into eight triangles for thirty-two pieces in this cutting pattern.

   Uses Rested dough on a dusted work surface

4. 4

   Step 4: Heat the frying oil to about 180°C (350°F). Fry in uncrowded batches for three to five minutes on each side, six to ten minutes in total per batch, until golden brown and cooked through. Repeat with the remaining pieces.

   Fry one batch; turn after three to five minutes · 10 minUses Thirty-two cut mandazi triangles · Cooking oil as needed for deep frying

5. 5

   Step 5: Drain the mandazi on paper towels and serve warm. Cool any pieces completely before placing them in paper bags for later.

   Uses Fully fried golden mandazi