This is the best chinchin recipe you’ll ever try! They are crunchy on the outside, soft on the inside and so delicious – they’re one of my family’s favorite fried dough recipes! These incredible chinchins are made with butter, milk and nutmeg- very key in making them crunchy, soft and delicious. The three ingredients shouldn’t be substituted not unless you wanna miss the real deal or are on a dairy free diet.
Get ready for the ultimate snack and make a large batch of these because you won’t have just one! You are likely to indulge a little more than you would expect with mandazi or mahamri.
They can be made into various shapes though the most common shape is little squares or rectangles or strips.
My Chinchin Video Tutorial!
(@gwenjikoni)Ingredients for Chinchin Recipe
Here are the main ingredients you’ll need for this recipe:
- All-Purpose Flour: it’s basically the best flour for making these chinchins.
- White granulated sugar: for sweetening the chinchins. You can actually use monkfruit sweetener.
- Baking powder: is the raising agent.
- Nutmeg: for adding flavor to the chinchins. Whole & freshly ground works best coz the flavour is more intense.
- Salt: for flavour.
- Unsalted butter: the butter needs to be extra cold for this recipe. You can cube it then place it into the freezer for a bit so it’s very chilled.
- Egg: it basically makes the chinchins richer & soft on the inside.
- Milk: for making the soft yeast dough.
- Cooking Oil: for deep frying the chinchins. I normally use vegetable oil since it is flavourless.
How to Make Chinchins
I love this simple and delicious recipe! It will satisfy all your fried dough cravings! Here’s how I make the best chinchins!
- In large bowl, sift the flour then add in sugar, baking powder, nutmeg and salt. Whisk together till well combined.
- Add butter to the dry ingredients and mix with your fingers until just combined. You have to do this step carefully so as not to have the butter melt from the warmth of your hands.
- In a separate jug, whisk the egg then add in the milk.
- Add the wet ingredients to the dry and mix until you form a dough (CAREFUL NOT TO OVER KNEAD).
- Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Allow it to rest for about 15-30 minutes for the gluten to relax.
- After resting, you can now roll it out on a clean surface to about 2 cm thick then using a pizza cutter or a sharp knife, cut into small squares or rectangles or any other desired size and/or shape.
- In a large cooking pot/ sufuria, add in enough oil for deep frying the chinchins. Heat till when you insert a wooden spoon, bubbles form around it.
- Deep your chinchins to fry and avoid crowding the pot. Remember to lower the heat as they cook as well as keep turning them to allow then cook evenly till golden brown.
- Using a slotted spoon, remove from heat and place on a bowl lined with some paper towel.
- Repeat till all your chinchins are cooked.
- Serve warm or cold with tea, coffee, chocolate or as a snack. They will be soft when hot but hardens as they cool.
More Recipes!
Looking for more incredible snack/tea accompaniment recipes?! Check out some of my other recipes you’re sure to enjoy!
- The Best Mahamri Ever – They are coconut fried dough best taken during breakfast with coconut pigeon peas or with a cup of tea or coffee.
- English Tea Scones – These English tea scones make an excellent breakfast or snack or a pick-me-up with a cup of tea or coffee or hot chocolate or glass of milk. Best served with some jam or/and cream/Greek yoghurt.
- Red Velvet Chocolate Chip Cookies – These Red Velvet Chocolate Chip Cookies are a perfect dessert/snack on any day. They are soft, chewy, delicious and chocolatey.
- Best Fluffy Whole Lemon Loaf (sugar free, df) – This recipe is a true definition of a fluffy, moist lemon cake with an easy lemon glaze. It’s indeed delicious and irresistible. It is also vegetarian, dairy free and sugar free. You can have it for breakfast with a warm cup of tea, coffee, milk or even as is. You can enjoy a slice also as dessert or snack. Depending on the sweetener of choice, it can be sugar free thus guilt free.
- Black Bean Brownies (Gluten Free) – delicious chocolaty brownies made using black beans. They are a perfect gluten free treat.
Chinchin
Chinchin is fried dough widely enjoyed in West Africa. You can have it as snack or even with tea/coffee. It is crunchy on the outside and soft on the inside. Can be made into various shapes though the most common shape is little squares or rectangles or strips.
Ingredients
- 420 g all purpose flour
- 70 g granulated white sugar
- 1 tsp baking powder
- ½ tsp nutmeg
- ¼ tsp salt
- 50 g unsalted butter, cold
- 1 egg, room temperature
- 150 ml milk, room temperature
- Oil for deep frying
Instructions
- In large bowl, sift the flour then add in sugar, baking powder, nutmeg and salt. Whisk together till well combined.
- Add butter to the dry ingredients and mix with your fingers until just combined.
- In a separate jug, whisk the egg then add in the milk.
- Add the wet ingredients to the dry and mix until you form a dough (CAREFUL NOT TO OVER KNEAD).
- Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Allow it to rest for about 15-30 minutes for the gluten to relax.
- After resting, you can now roll it out on a clean surface to about 2 cm thick then using a pizza cutter or a sharp knife, cut into small squares or rectangles or any other desired size and/or shape.
- In a large cooking pot/ sufuria, add in enough oil for deep frying the chinchins. Heat till when you insert a wooden spoon, bubbles form around it.
- Deep your chinchins to fry and avoid crowding the pot. Remember to lower the heat as they cook as well as keep turning them to allow then cook evenly till golden brown.
- Using a slotted spoon, remove from heat and place on a bowl lined with some paper towel.
- Repeat till all your chinchins are cooked.
- Serve warm or cold with tea, coffee, chocolate or as a snack. They will be soft when hot but hardens as they cool.
Notes
If you would want your chinchin more crunchy, reduce the butter or baking powder or skip the egg.
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