Mandazi Recipe – Spiced East African Donuts
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For over 12 years, this Mandazi recipe has been a favorite on my blog—and in my kitchen! These golden, fluffy East African donuts or fried bread are spiced with warm cardamom and cinnamon and fried to perfection. They’re so versatile, whether you’re serving them for breakfast, dessert, or just as a snack, and they never last long once they hit the table.
Before You Start
- Use Warm Water for the Yeast: Make sure the water is warm, about 110°F, to activate the yeast properly. Too hot, and it will kill the yeast; too cold, and it won’t activate.
- Don’t Skip the Resting Time: Let the dough rise for about an hour. This step helps create the light and fluffy texture Mandazi is known for.
- Roll the Dough Evenly: Aim for about 1 cm (less than ½ inch) thickness when rolling out the dough. This ensures the Mandazi will cook evenly and puff up beautifully when fried.
- Keep the Oil at the Right Temperature: Heat the oil to around 350°F. Use a thermometer if you have one. If the oil is too hot, the outside will brown too quickly, leaving the inside undercooked.
- Test One First: Fry one piece of dough first to check the oil temperature and adjust if necessary. This also helps you time how long each side needs to cook.
- Don’t Overcrowd the Pan: Fry a few pieces at a time to prevent the oil temperature from dropping. This keeps the Mandazi crispy and golden.
- Serve Fresh: Mandazi is best enjoyed warm, right after frying. Sprinkle with powdered sugar or leave them plain, depending on your preference.
Ingredients You’ll Need
- Flour: You’ll need all-purpose flour to make the dough light and airy. If you wish, you could try swapping a portion with whole wheat flour, but keep in mind it’ll make the Mandazi a bit denser.
- Coconut Milk: Coconut milk gives the Mandazi a subtle richness and a hint of tropical flavor. If you’re out, regular milk will work, but you’ll miss out on that signature taste.
- Sugar: If you prefer, you can use honey or another sweetener, but it will change the flavor slightly.
- Egg: Helps hold the dough together and gives it structure. This one’s non-negotiable—skip it, and the texture won’t be the same.
- Active Dry Yeast: This is what makes the dough rise and gives Mandazi their fluffy texture. If you’ve got instant yeast, you can use that instead—just mix it straight into the dry ingredients.
- Vegetable Oil (in Dough): Adds a touch of softness to the dough and keeps it from drying out. Stick to neutral oils like canola or sunflower.
- Salt: Balances the sweetness and highlights the warm spices.
- Cardamom and Cinnamon: These are the flavors that make Mandazi special. If you’re out of cardamom, a pinch of nutmeg or allspice will give you a similar vibe.
- Vegetable Oil (for Frying): You’ll need a neutral oil with a high smoke point, like canola or sunflower, to fry the Mandazi to golden perfection.
Let’s start by waking up the yeast. Stir it into some warm water—not too hot, not too cold, aim for 110°F. Let it sit for about 5 minutes until it looks foamy. That’s how you know the yeast is alive and ready to work its magic on the dough. If it doesn’t foam, toss it and try again—it’s not worth risking flat Mandazi.
In a large bowl or your stand mixer, combine the dry ingredients—flour, cardamom, cinnamon, and salt. Next, pour in the coconut milk, sugar, egg, a little oil, and the yeast mixture. If you’re using a stand mixer, switch to the dough hook and knead until the dough pulls away from the sides and feels soft but not sticky. If it’s sticking too much, sprinkle in a little extra flour, a tablespoon at a time, until it behaves. Don’t overdo the flour though, or your Mandazi will lose that light and airy texture.
Coat a bowl lightly with oil, plop the dough in, and cover it with plastic wrap or a damp kitchen towel. Let it hang out for about an hour in a warm spot until it puffs up. This rest time is what makes the dough soft and easy to work with, so don’t rush it.
Once the dough has risen, divide it into manageable pieces—it’s just easier to roll out this way. Roll each piece to about 1 cm thick (that’s a little less than ½ inch) and cut it into triangles or whatever fun shapes you want. Try to keep them roughly the same size so they fry evenly.
Heat your oil to around 350°F. If you don’t have a thermometer, drop a small piece of dough in—if it sizzles and rises to the top, you’re good to go. Fry a few pieces at a time, making sure not to overcrowd the pan. Flip them once they’re golden on one side, and watch them puff up beautifully! Each batch should take just a couple of minutes. Drain them on paper towels as you go.
Once they’re cool enough to handle, sprinkle the Mandazi with powdered sugar or leave them plain. Serve them warm with a cup of chai or coffee, or just enjoy them as they are. These are at their absolute best fresh, but trust me, leftovers won’t last long!
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the dough and store it in the fridge for up to 24 hours before frying. Let it come to room temperature and give it a quick knead before rolling it out.
How do I store leftover Mandazi?
Store leftover Mandazi in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate them for up to 4 days and reheat in the oven or air fryer to bring back their crispiness.
Can I freeze Mandazi?
Absolutely! Once fried and cooled, freeze Mandazi in a single layer on a baking sheet. After they’re frozen, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, bake them in the oven at 350°F or pop them in an air fryer straight from the freezer.
How do I keep the Mandazi from getting soggy after frying?
Let them drain on paper towels immediately after frying to soak up excess oil. Avoid stacking them too tightly while they’re still warm to prevent trapping steam.
More Delicious Donuts Recipes
- Beignets
- Cinnamon Sugar Donut Twists
- Glazed Donuts
- Apple Cider Donuts
- Paczki (Polish Donuts)
- Jelly Donuts
- Italian Bomboloni
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Mandazi Recipe – Spiced East African Donuts
Ingredients
- 1 teaspoon active dry yeast
- ½ cup warm water (about 110°F)
- 3 cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1 tablespoon vegetable oil
- 1 large egg
- ½ cup coconut milk
- ½ cup sugar
- vegetable oil (for frying donuts)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl mix the yeast and warm water and stir. Let sit for 5 minutes until yeast dissolves.
- In the bowl of your mixer, add the flour, salt, cardamom, cinnamon and mix. Add the vegetable oil, egg, coconut milk, sugar and yeast mixture. Using the hook attachment mix everything until the dough is not too sticky and it no longer stick to the side of the bowl, add additional flour as needed.
- Place the dough in an oiled bowl and cover with plastic wrap. Let it rest for about an hour until the dough rises a bit.
- Heat about 2-3 inches of oil in a deep frying pan to around 350°F. If you don’t have a thermometer, drop a small piece of dough in—if it sizzles and rises to the top, you’re good to go.
- Cut the dough in about 6 pieces to make it easier to roll and cut. Roll each piece so that the dough is about 1 cm (less than ½ inch) in thickness. Cut each piece into 6 triangles or any other fun shape you prefer.
- Fry the donuts in batches, making sure not to overcrowd the pan, and cook on both sides until golden brown. Once done, transfer the Mandazi to a plate lined with paper towels to absorb any excess oil. Repeat with the remaining dough until all the Mandazi are perfectly fried.
- Sprinkle with powder sugar and enjoy.
Notes
- Let the dough rise properly—it’s key to achieving that soft, airy texture.
- Cut the dough into uniform pieces for even frying. Triangles are traditional, but you can experiment with fun shapes!
- Keep the oil at 350°F for the best results; too hot, and the outside will burn before the inside cooks.
- These are best enjoyed fresh, but you can reheat them in the oven or air fryer to bring back the crispiness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Originally shared September 2012.
