I never knew the English name for Mandazi until two years ago. Promised myself I have to use it every other chance I get so, this is a rich beignets recipe. I call these rich because they have rich ingredients (Milk, eggs and margarine), are wealthy in texture and very rich in taste… it is like some tasty cakes made love outside the oven and gave birth to these soft Mandazis 🙂
I remember I told a friend that I am starting a food blog and she was like… “YEEES! START A MANDAZI MAKING BLOG!” (Hi Terry)… So I will make sure there are a couple of easy Mandazi recipes in here and this is the first one. A little crunchy on the outside and super soft on the inside is the end result
for this recipe you will need; Self raising flour, margarine, sugar, salt, milk and enough oil for deep frying. You can substitute self raising flour with all purpose flour then add 2 teaspoons of baking powder for each cup of flour.
In a bowl, combine and mix the dry ingredients (Flour, sugar and salt) then add in the margarine and rub it in the flour until it mixes in to resemble bread crumbs.
Beat the egg and add to floul then add about half of the milk, fold in the milk and egg, kneading then add the rest of the milk to the flour to make soft but firm dough.
Cover dough with a kitchen towel for about 15minutes this alows it to rise so that when you cook your ndazi puffs up.
Divide the dough into balls then roll out each of the balls flat on a floured surface, roll to a thickness of about a centimeter then cut into your desired shapes
Put oil in a pan on medium heat and allow it to get hot,. (To test if the oil is ready, drop in a piece of the dough, when it floats to the top while cooking it means you are good to go) deep fry several pieces at a time to golden brown on both sides, but do not crowd your pan (or sufuria).
Remove from heat onto kitchen paper to drain excess oil. The aroma of the cooked mandazi is like a baking cake, so so inviting. Now serve and enjoy.
Use medium heat to allow the inside and outside to cook properly.
High heat will leave inside raw and the outside may burn while low heat will make your mandazi absorb too much oil in it.
Use medium heat to allow the inside and outside to cook properly. High heat will leave inside raw and the outside may burn while low heat will make your mandazi absorb too much oil in it.