Easy Mandazi Without Yeast

A time-saving take on the classic East African beignet. Enjoy the warm spices and fluffy texture you'd expect from regular mandazi. However, it comes together much quicker and easier with self-rising flour or baking powder.

Makes about 32 mandazi

Course Appetizer, Dessert/Snack

Cuisine African

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 461kcal

Author Imma

Ingredients

2 cups (240g) all-purpose flour (plus more as needed)
2½ teaspoons (12g) baking powder
½ teaspoon (2-3g) salt
¼-⅓ cup (50-60g) sugar
½ teaspoon (1g) ground cardamom (grind cardamom pods in a spice or coffee grinder for the best flavor)
½ teaspoon (1g) freshly grated nutmeg or ground cinnamon
2-3 tablespoons (10-15g) grated coconut or coconut flakes
1 large egg
3 tablespoons (42g) melted butter
½ cup (120ml) evaporated milk or coconut milk
warm water as needed
vegetable oil for deep-frying
powdered sugar or cinnamon sugar to sprinkle (optional)
caramel sauce (optional)

Instructions

In a large bowl, whisk all the dry ingredients until well combined: flour, sugar, baking powder, salt, sugar, cardamom, and nutmeg.
Gently add the liquid ingredients: eggs, butter, and milk. Combine until the mixture comes together and the dough is smooth. If the dough is too sticky, add a little bit of flour. If it's too hard, add a little bit of water. The dough shouldn't be too sticky when touched, but it's better to err on the side of less flour than more flour.
Roll out the dough into a 1-inch thick rectangle. Cut into bite-sized pieces or triangles like in the picture.
Pour vegetable oil into a large saucepan until it's at least three inches deep (or about 5 centimeters). Too little oil will result in flatter mandazi. Heat over medium until the oil is 350℉ (180℃).
Fry the mandazi until golden brown, 3-5 minutes, depending on the size. Remove them with a slotted spoon and drain on a paper towel. Serve warm.

Notes

An electric coffee grinder crushes the cardamom seeds with minimal effort. Or you can use mortar and pestle, which is effective but requires a little more energy.
If the mandazi dough is too sticky, add a bit more flour. If it's too hard, add a little bit of water. The dough shouldn't be too sticky when touched, but it's better to err on the side of less flour than more flour.
If you think three inches of oil sounds like overkill, it isn't. Too little oil will result in flatter mandazi. We want them nice and tall and fluffy.
Please remember that the nutritional information is a rough estimate, doesn't include the toppings, and can vary significantly based on the products used in the recipe.

Nutrition