Kenyan Cinnamon Mandazi
Mandazis are fried dough widely enjoyed in East Africa. They are commonly enjoyed with tea/coffee during breakfast or 10 o'clock tea or 4 o'clock tea. They are soft on the inside and can be flavored differently. They can also be circular, triangular, squares or even rectangular.
Ingredients
- 400 g all purpose flour
- 4 tsp baking powder
- 50 g (4 tbsp) granulated white sugar
- 1 tbsp cinnamon
- ΒΌ tsp salt
- 14 g (2 tbsp) unsalted butter, room temperature
- 1 egg, room temperature (optional)
- 160 ml milk, room temperature
- Oil for deep frying
- 1 tbsp icing sugar, for dusting (optional)
Instructions
- In large bowl, sift the flour then add in baking powder, sugar, cinnamon and salt. Whisk together till well combined.
- Add butter to the flour mixture then in a separate bowl, whisk the egg then add in the milk.
- Add the wet ingredients to the dry and mix until you form a smooth dough ¬ sticky.
- Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap or a clean kitchen towel. Allow it to rest for about 30-45 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 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 mandazis. Heat till when you insert a wooden spoon, bubbles form around it.
- Deep your mandazis 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 kitchen paper towel.
- Repeat till all your mandazis are cooked. You can dust with the icing sugar if you have or desire to.
- Serve warm or cold with tea, coffee, chocolate or as a snack.