Mandazi

Name: Mandazi
Prep time: 25 min
Cook time: 25 min
Total time: 125 min
Yield: 8
Cuisine: Soudan du Sud
Ingredients: 300 g wheat flour: 290 g dough, 10 g rolling; 170 ml pasteurised/UHT milk lukewarm around 30 °C; 30 g sugar; 20 ml sunflower oil for dough; 4 g instant baker’s yeast; Half tsp ground cardamom; 1 g salt; About 700 ml sunflower frying oil, not all absorbed

🔺 Sixteen small milk and cardamom yeast triangles, fried and drained.

Ingredients

300 g wheat flour: 290 g dough, 10 g rolling
170 ml pasteurised/UHT milk lukewarm around 30 °C
30 g sugar
20 ml sunflower oil for dough
4 g instant baker’s yeast
Half tsp ground cardamom
1 g salt
About 700 ml sunflower frying oil, not all absorbed

Preparation

Reserve rolling flour. Mix remaining flour with sugar, yeast, cardamom and salt.

Add milk and 20 ml dough oil; knead about five minutes until smooth and soft. Do not taste raw.

Cover and rise one hour in temperate place until clearly swollen, longer if cool, without strong heating.

Roll 8 mm thick with reserved flour; cut sixteen similar triangles, cover and rest fifteen minutes.

Heat oil around 170 °C in suitable stable pan no more than half full. Fry small batches four to five minutes, turning halfway until golden and cooked inside.

Open first piece to check crumb; adjust time/heat as needed. Drain, serve two triangles. Estimates assume 35 g absorbed oil per batch; no finishing sugar.