Mandazi (Mahamri) - Sweet Fried Dough Recipe 2024

Sweet Fried Dough: Mandazi (Mahamri)

In this article, I will be sharing with you my recipe on how to cook Mahamri at home. These Mahamri can be used for breakfast or any other occasion you had planned for with your friends and relatives. My ingredients for the recipe are simple and easy to find at your local supermarket or grocery shop.

This recipe guides you through making Mandazi, a delightful East African sweet fried bread also known as Mahamri or Mamri.

Key Features:

Soft and fluffy texture, similar to doughnuts when done right.
Deep-fried but surprisingly light, as the dough doesn’t absorb much oil.
Traditionally enjoyed with tea, coffee, milk, or fruit preserves.

Ingredients:

Dry:
- 3 to 3 ½ cups all-purpose flour
- ½ cup sugar
- ¼ cup unsweetened coconut flakes (optional)
- 1 teaspoon ground cardamom (or substitute with nutmeg or cinnamon)
- ½ teaspoon salt
These ingredients are easy to find and can be easily found at your nearest supermarket or market. The cost may vary depending on the day and year you read this article. At the time of writing this article, these ingredients cost a total of Kes. 500/=
Wet:
- 1 cup lukewarm coconut milk
- 1 teaspoon active dry yeast
- 1 egg

Instructions for making the perfect Mahamri:

Activate the yeast: In a small bowl, combine the yeast, 1 tablespoon of sugar, and the warm coconut milk. Let this mixture sit for 5 minutes, or until it becomes foamy.
Combine dry ingredients: In a separate large bowl, whisk together the flour, coconut flakes (if using), cardamom, sugar, and salt.
Mix and knead the dough: Create a well in the centre of the dry ingredients and pour in the activated yeast mixture and the egg. Use a spoon or your hands to mix until a dough forms.
Knead on a floured surface: Transfer the dough to a lightly floured work surface and knead for 5-10 minutes, or until it becomes smooth and elastic.
First rise: Place the dough in a large oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 45 minutes to 1 hour, or until doubled in size.
Shape the Mandazi: Punch down the dough and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces and shape them into balls.
Roll and cut: Roll out each dough ball into a thin circle, about ¼ inch thick. Cut each circle into 8 wedges.
Second rise: Cover the shaped Mandazi and let them rest for another 5-10 minutes.
Fry the Mandazi: Heat cooking oil in a large pot or deep fryer to 350°F (180°C). Gently place a few pieces of Mandazi in the hot oil, avoiding overcrowding. Fry for 2-3 minutes per side or until golden brown.
Drain and serve: Remove the fried Mandazi from the oil and drain them on paper towels to absorb excess oil. Enjoy them warm or at room temperature, with your preferred dipping sauce or accompaniment.

Tips:

Do not overcrowd the pan while frying, as this can lower the oil temperature and lead to greasy Mandazi.
Adjust the frying time based on the thickness of your Mandazi dough. In other words, the thicker the Mandazi dough, the longer you give time time to cook.
Leftover Mandazi can be stored in an airtight container at room temperature for up to 2 days.

Enjoy this delicious and light East African treat!

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