Mandazi (Swahili doughnuts)

These soft, fluffy East African doughnuts are subtly sweetened and infused with cardamom and coconut milk. Golden on the outside and pillowy within, Mandazi are best enjoyed for breakfast or teatime, paired with a hot mug of spiced chai.

Ingredients

275g self-raising flour

3 tbsp sugar (white granulated or caster)

165ml full-fat coconut milk (room temperature)

1 tsp ground cardamom

1/4 tsp salt

Oil for deep frying

Additional flour for rolling

Icing sugar or caster sugar for dusting (optional)

Cooking Steps

Step 1 - Make the Dough
In a large bowl, whsk together the flour, sugar, cardamom and salt. Pour in the coconut milk and mix until a dough forms. Knead gently for 5 minutes until smooth - be careful not to over knead. Lightly coat the dough with a drop of oil, wrap in cling film, and rest at room temperature for 20-30 minutes.

Step 2 - Shape the Mandazi
Dust your work surface with flour. Divide the dough into 2 balls. Roll each ball out to about 1/2 (half) cm thick, then cut into quarters, to create 8 triangle-shaped pieces.Set aside onto a tray. Repeat for the other portion of dough.

Step 3 - Fry
Heat oil in a deep pan until hot (around 215C/smoking point). Carefully drop the dough pieces into the oil in small batches.. Spoon hot oil over the tops a they cook to help them puff up.Flip and fry until both sides are golden brown.

Tip: If they aren't puffing up into fluffy pillows, your oil needs to be hotter!

Drain on paper towel and dust with icing sugar and serve warm with a steaming mug of spiced chai.