RCI-SN.002.0182.001
Kenyan Mandazi
Kenyan Mandazi from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- baking powder -- or—one teaspoon dry yeast2 tsp
- 4 cups
- one-half cup Sugar1 unit
- one-quarter tsp spice (one or more of the following to total one-quarter teaspoon: cardamom1 unit*cinnamon, 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 flour and salt, then add the butter and rub it into the flour mixture until it resembles coarse breadcrumbs.
5 minutes
2
Crack the egg into the flour mixture and gradually add water, mixing continuously until a smooth, soft dough forms that is not sticky.
5 minutes
3
Knead the dough on a lightly floured surface until it becomes elastic and smooth, then cover it with a clean cloth and let it rest.
10 minutes
4
Divide the rested dough into equal portions and roll each portion out on a floured surface to about half a centimeter thickness.
5 minutes
5
Cut the rolled dough into triangles or desired shapes using a knife or pastry cutter.
3 minutes
6
Heat oil in a deep frying pan or pot over medium heat until it reaches approximately 175°C (350°F), testing readiness by dropping a small piece of dough into the oil.
5 minutes
7
Carefully lower the dough pieces into the hot oil in batches, frying each side for 2-3 minutes until they puff up and turn golden brown.
6 minutes
8
Remove the mandazi from the oil using a slotted spoon and drain on paper towels before serving warm.
2 minutes