Baked Soft Mandazi
An East African (Kenyan/Tanzanian/Swahili-coast) spiced coconut-and-cardamom fried-bread dough, here baked instead of fried. Filed under the book's African section.
Ingredients
| 1/4 cup | 60 ml | warm water |
| 2 1/4 teaspoon | 11 ml | active dry yeast |
| 5 oz (1 can) or 3/4 cup | evaporated milk (or canned coconut milk) | |
| 1 | large egg | |
| 1/2 cup | 120 ml | sugar |
| 1 teaspoon | 5 ml | salt |
| 3 1/2 – 4 cups | 840–960 ml | all purpose flour |
| 1/3 cup | 80 ml | grated coconut or coconut flakes |
| 4 tablespoon | 60 ml | unsalted butter |
| 1 teaspoon | 5 ml | crushed cardamom |
| 1 teaspoon | 5 ml | grated nutmeg or cinnamon |
| — | powdered sugar or cinnamon sugar, to sprinkle | |
| — | vegetable oil, for coating |
Instructions
- In a large bowl add the warm water, evaporated milk, salt, sugar and yeast. Set aside for 5 minutes. Add the egg.
- Then add 3 1/2 cups flour, butter, cardamom, nutmeg and grated coconut and mix by hand or in a stand mixer.
- Turn the dough onto a lightly floured surface and knead until all the ingredients are fully incorporated and the dough is not too sticky when touched, gradually adding the remaining flour if needed — err on the side of less flour than more. Mix the dough until smooth, about 1–2 minutes.
- Place the dough in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours, or until doubled.
- Roll out the dough to 1 inch thick. Cut into bite-size or desired shapes.
- Preheat the oven to 375°F. Line baking sheets with foil and coat with cooking spray or oil. Place the mandazi on the baking sheet and bake for about 10–12 minutes, or until slightly browned.
- Remove and let rest. If desired, sprinkle with powdered sugar to make them sweeter.