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How to make Mandazis

From - Posted: Jan 24, 2013 - 292 views
Cooking | How to make Mandazis
How to make Mandazis
How to make Mandazis
Duration: 2 minutes 23 seconds 
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After a Trip to Kenya and Tanzania Kate and I decided to try and make Mandazis (a basic african doughnut) on the stoves we had brought back from Africa. We learnt to make Mandazis in Africa and wondered if they were as easy to make in the UK. Let the pandemonium unfold.
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Full Recipe:http:www.kadiafricanrecipes.commandazi.html In this video, i am going to show you how i make Mandazi which are some delicious east African doughnut. They are known with different names in East Africa some called them Maandazi, Mahamri or Mamri. There are sweet but not as sweet as Western donuts. Enjoyed in Kenya, Uganda and Tanzania but more popular among Swahili people. This recipe will make 36 Mandazi. For this recipe you will need: 3 cups of all-purpose flour 1 egg 1 teaspoon active dry yeast 1 teaspoon of ground cinnamon or cardamom Optional ½ cup of sugar 1 2 cup of coconut milk or plain milk 1 tablespoon of vegetable oil or butter 1 2 cup of warm water Oil for deep frying Making the Mandazi: The first step is to dissolve the dry yeast in the warm water Next in a bowl beat the egg and incorporate the coconut milk in , add the sugar and mix well Pour the oil in and stir well. Then set aside. On cups of flour add the ground cinnamon and pour in the yeast mixture. Then mix well . Next gradually add the egg mixture and the remaining cup of flour while mixing until you get a dough that is not too sticky. Then transfer the dough on a flat area and knead the dough for 10 to 15 minutes until soft and elastic. If the dough stick to your hands you can sprinkle with a little bit of flour. Then cover the dough with a napkin or aluminum and let it sit for 45 minutes. After 45 minutes, divide the dough into small balls Then use your rolling pan to flatten the balls into thick round shape. Use a sharp knife or a cookie cutter to shape the dough into desired size, You can make triangles or circles. The last step is to heat the vegetable oil on medium high heat and fry the mandazi until golden brown. Remove and place in a paper towel to absorb the excess oil. Serve warm with tea for breakfast or snack time. Enjoy
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cooking | Mahamri Coconut cardamom doughnuts

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What exactly is a Mandazi, you might ask? A mandazi if a form of fried dough that originated in East Africa in the Swahili coastal areas of Kenya and Tanzania. It is popular in the region as it is affordable and convenient to make. There are many types of mandazis in East Africa. The one whose recipe follows has a bit of a crunchy exterior and an almost cake-like, fluffy interior (that is why it is referred to as a half-cake mandazi). You can eat your mandazis by themselves as a snack, or you can enjoy them with some fruit juice or masala chai. Whichever way you opt to enjoy them, they are delicious but not cloyingly sweet.SERVING SIZE: Makes around 25 small mandazis.SPECIAL EQUIPMENT: -Wok or any deep pan for frying. -Measuring cups. -Measuring spoons. -Rolling pin. -Mixing bowl. -Sifter. -Knife or cookie cutter of your choice. -Paper towels & a colander (to drain any excess oil off of the cooked mandazi). -Paper bag (I used a paper lunch bag).INGREDIENTS: -2 12 cups all-purpose flour. -34- 1 cup granulated sugar, depending on how sweet you want the mandazis (I used 34 cup). -2 teaspoons baking powder (not baking soda). -1 teaspoon ground cinnamon. -1 teaspoon ground ginger. -12 teaspoon ground cardamom. -14 teaspoon yellow food coloring (optional). -14 teaspoon salt (I used Kosher). -Grated fresh nutmeg (about 14 teaspoon). -1 teaspoon pure vanilla extract. -1 large egg at room temperature, slightly beaten. -1 cup milk. -4 tablespoons cold, unsalted butter, cubed. -1 tablespoon ground cinnamon (for garnishing). -1 tablespoon powdered icing confectioner's sugar (for garnishing). -4 cups vegetable oil for frying (I used Canola). -Medium bowl with 12 cup all purpose flour in it (for dusting your work surface). -Slightly floured baking sheet (to place the cut out mandazis before frying)INSTRUCTIONS: -In a mixing bowl, sift all the dry ingredients-flour, baking powder, cinnamon, ginger, cardamom, food coloring, salt & nutmeg. -Add the cubed butter into the mixing bowl, combining it with your fingers until you achieve a fine crumb. -Create a well in the middle of the flour and add the egg and vanilla extract. Mix well. -Add the milk, a little at a time and mix well until everything in the bowl is well combined. The dough should be soft and pliable, but should not stick to your clean hands. -Form the dough into a ball, place in a container with a lid and cover. Let the dough rest for at least 30 minutes.**AT THIS POINT, HEAT UP YOUR OIL IN YOUR WOKFRYING PAN ON MEDIUM HEAT***-After 30 minutes, lightly flour your working surface and place the ball of dough onto the floured surface. Shape it into a disc. -Lightly flour your rolling pin to prevent the dough from sticking to it. -Use the rolling pin to spread the disc to a sheet of dough of about 14 inch thickness. -Dip your cookie cutters in the medium bowl with flour in it, to prevent them from sticking to the rolled out dough. -Now use your cookie cutter to cut out shapes on the sheet of dough. Place these cut-out shapes on the floured baking sheet. Gather the scraps of dough into a ball and re-roll and cut shapes out of this. Repeat until all the dough is used up. -To test your oil for readiness, use a small scrap of dough and drop it into the oil. The dough should stay at the bottom of the pan for at least a minute before rising up. If the dough comes up immediately you drop it into the hot oil, the oil is too hot. In which case the outside of your mandazi will cook, but the inside will be doughy (yuck!). On the other hand, if your oil is not hot enough, the mandazi will absorb a lot of oil as they will sit at the bottom of the pan for too long before rising (yuck!). You want your oil to be just right. -Once you have confirmed that your oil is ready, gently drop the shaped dough into the pan one at a time. Place the mandazi in the oil AWAY from you. This will prevent the oil from splattering on you and burning you. Do not overcrowd your pan. Six mandazis cooking in the pan at a time is ideal. -The mandazis should cook for at least 4 minutes on each side. Once they have a nice golden brown color, use your strainer to remove them from the oil, and transfer them to the lines colander to drain excess oil. Repeat this until all the mandazis are cooked. -In a paper bag, add 1 tablespoon of ground cinnamon and 1 tablespoon of confectionerspowdered sugar. Shake the bag lightly to combine the sugar and cinnamon. -While still hot, place 6-8 mandazis in the paper bag, close the opening and shake the contents vigorously to coat the mandazis. Repeat this until all the mandazis are coated (you might have to add more confectioner's sugar and cinnamon). Alternatively, you can give the mandazis a slight dusting of just confectioner's sugar or eat them as is. The choice is up to you. Either way, they are delicious. Enjoy! FOR SPICES AND COOKING EQUIPMENT SEEN IN THIS VIDEO, VISIT:
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