Ingredients
- 2 cups
- 2 tsp
- 4 cups
- one-half cup Sugar1 unit
- one-quarter tsp spice (one or more of the following to total one-quarter teaspoon: cardamom1 unitcinnamon, allspice, ginger)
- tbs butter2 unitmargarine, or vegetable oil
- one-quarter cup warm milk (optional)1 unit
- egg1 unitlightly beaten (optional)
- 1 pinch
- 1 unit
Method
1
In a large mixing bowl, combine the flour, baking powder, and salt, then mix well to distribute the dry ingredients evenly.
3 minutes
2
Add the butter, egg, and enough water to the dry ingredients, then mix and knead until a smooth, soft, and pliable dough forms.
8 minutes
3
Cover the dough with a clean cloth or plastic wrap and allow it to rest at room temperature so the gluten relaxes and the dough becomes easier to roll.
15 minutes
4
On a lightly floured surface, roll the rested dough out to approximately 5mm thickness using a rolling pin.
5 minutes
5
Using a knife or pastry cutter, cut the rolled dough into triangular or oval shapes of roughly equal size.
5 minutes
6
Heat the oil in a deep pan or wok over medium heat until it reaches approximately 175°C (350°F), testing readiness by dropping a small piece of dough into the oil.
7 minutes
7
Carefully lower several mandazi pieces into the hot oil in batches, frying and turning them until they are golden brown and puffed on all sides.
5 minutes
8
Remove the mandazis from the oil using a slotted spoon and drain them on a plate lined with paper towels before serving warm.
2 minutes