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. Pretty much any share you desire.
How they are cooked is very similar to mahamri and chinchins though slightly different in ingredients.
HOW TO MAKE MANDAZI
These delicious fried dough is very fast to make as it doesn’t have proofing time as long as that of it’s counterpart mahamri. They are indeed also a comfort food as well as a street food. Here is how to make them:
- 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 some icing sugar if you have or desire to.
- Serve warm or cold with tea, coffee, chocolate or as a snack.
MORE RECIPES!
Looking for more incredible snack/tea accompaniment recipes?! Check out some of my other recipes you’re sure to enjoy!
- Chinchins – They are fried dough widely enjoyed in West Africa. You can have them as snacks or even with tea/coffee. They are 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.
- 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
HOW TO MAKE THE BEST KENYAN CINNAMON MANDAZI VIDEO TUTORIAL
Here is a quick video showing how to make the best Kenyan cinnamon mandazi . You can also subscribe to my YouTube Channel for more recipe videos, kitchen tips & hacks!
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
- ¼ 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.
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