Kenyan Coconut Cardamom Mandazi Doughnuts

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Mandazi are the beloved East African doughnuts of Kenya — pillowy triangles of lightly sweetened, coconut-scented dough fried until golden. A staple of Kenyan tea time and street stalls, they balance a crisp exterior with a tender, brioche-like crumb flavored with warm cardamom. Best enjoyed warm with chai or a swipe of mango jam.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 17 gSugar
• 8 gProtein
• 210 mgSodium
• 160 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the Dough

• 3 cups (390 g) all-purpose flour, plus extra for dusting
• 1/2 cup (100 g) granulated sugar
• 2 tsp instant dry yeast
• 1 tsp ground cardamom
• 1/2 tsp fine sea salt
• 1 large egg, room temperature
• 1 cup (240 ml) warm full-fat coconut milk (about 110°F / 43°C)
• 3 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract

For Frying

• About 4 cups (960 ml) neutral frying oil such as sunflower or canola
• Powdered sugar, for dusting (optional)

Directions

1. In a large bowl, whisk together the flour, sugar, instant yeast, cardamom, and salt until evenly combined.
2. In a separate bowl, whisk the egg, warm coconut milk, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, until smooth, soft, and slightly tacky. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rest for 45–60 minutes, until visibly puffy.
4. Punch down the dough and turn it out onto a lightly floured surface. Roll into a rectangle about 1/2-inch (12 mm) thick. Using a sharp knife or pizza cutter, slice into 3-inch squares, then cut each square diagonally to form triangles.
5. Heat the frying oil in a deep, heavy-bottomed pot to 350°F (175°C) — the oil should be about 1 1/2 inches deep. Line a tray with paper towels for draining.
6. Working in batches of 3–4, carefully lower the dough triangles into the hot oil. Fry for about 90 seconds per side, turning once, until puffed and deep golden brown on both sides.
7. Use a slotted spoon to transfer the fried mandazi to the paper-towel-lined tray. Repeat with remaining dough, maintaining oil temperature between batches.
8. Dust warm mandazi with powdered sugar if desired and serve immediately with Kenyan chai, mango jam, or sweetened condensed milk for dipping.

Cook’s Notes

• Maintain steady oil temperature — too cool and the mandazi absorb grease; too hot and they brown before cooking through. Use a thermometer and adjust the flame between batches.
• For extra-soft mandazi, swap the instant yeast for 1 tablespoon active dry yeast bloomed in the warm coconut milk with a pinch of sugar for 8–10 minutes before mixing.
• A traditional variation adds 1/2 cup grated fresh coconut or a pinch of nutmeg to the dough for deeper aroma.
• Do not over-flour when rolling — a soft, slightly tacky dough gives the lightest, most tender crumb.
• Leftover mandazi keep in an airtight container at room temperature for 2 days; reheat in a 300°F oven for 5 minutes to refresh the crust.

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