Coconut mandazi

Name: Coconut mandazi
Prep time: 30 min
Cook time: 25 min
Total time: 170 min
Yield: 12
Cuisine: Burundi
Ingredients: 450 g — wheat flour; 220 ml — unsweetened coconut milk; 45 g — sugar; 5 g — dry baker’s yeast; 35 g — vegetable oil; 2 g — ground cardamom; 2 g — fine salt

Coconut mandazi — A clearly measured home version for the Burundi collection. Follow the listed ingredients and method; this recipe does not claim an exclusive origin.

Ingredients

450 g — wheat flour
220 ml — unsweetened coconut milk
45 g — sugar
5 g — dry baker’s yeast
35 g — vegetable oil
2 g — ground cardamom
2 g — fine salt

Preparation

Mix flour, yeast, sugar, cardamom and salt, then add warm, not hot, coconut milk.

Knead 8–10 minutes, cover and rise about 90 minutes until clearly puffy.

Roll 1 cm thick, cut 24 small triangles and rest 25 minutes.

Heat about 1 litre frying oil to 170°C in a large pot no more than one-third full.

Fry small batches 4–5 minutes, turning, check cooked centres and drain on a rack.

The listed 35 g oil estimates absorption, not bath volume.