Documented recipe

Kenyan Mandazi

Kenyan yeasted buns flavored with cardamom and cinnamon, cut into triangles, and fried. This version uses coconut milk; some sources call this variation mahamri.

Mandazi is a fried bread from East Africa, popular in Kenya and along the Swahili coast. Versions use water or coconut milk; this recipe uses coconut milk, a version some sources call mahamri. The dough is lightly sweet and can be served plain or dusted with powdered sugar.

Total time240 min
DifficultyIntermediate
servings4
Kenyan Mandazi
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
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Method

  1. 01

    Mix and knead

    Mix the yeast with the warm water and coconut milk. Add the sugar, beaten egg, and butter. Add the flour, cardamom, cinnamon, and salt; knead for 10 minutes, until the dough is soft and elastic and no longer sticks to your hands. Cover and leave in a warm place for about 2 hours and 30 minutes, or until doubled in size.

    160 min
  2. 02

    Shape and rest

    Divide the dough into portions. Flatten each portion into a disk and cut it into four triangles. Set them apart, cover, and leave to rest for 45 minutes.

    45 min
  3. 03

    Fry the mandazi

    Heat the vegetable oil to 175 °C. Fry the triangles in batches for about 2 minutes on each side, turning them, until puffed and golden. Remove them carefully.

    30 min
  4. 04

    Drain and finish

    Drain the mandazi on absorbent paper. When ready to serve, dust them with powdered sugar.

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

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State: Published after documentary validation; no “Tested” label is shown.

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