A beloved street-side breakfast and snack from coastal Mozambique, these pillowy fried dough balls are enriched with coconut milk for a subtly sweet, fragrant bite. Crisp on the outside and tender within, they are often dusted with sugar and enjoyed with tea or coffee.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings5
Yield5 servings (about 20 dough balls)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 17 gFat
- 9 gSaturated Fat
- 52 gCarbs
- 2 gFiber
- 16 gSugar
- 7 gProtein
- 270 mgSodium
- 180 mgPotassium
- 45 mgCalcium
- 2.5 mgIron
- 1 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the dough
- 3 cups (375 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 packet (7 g) active dry yeast
- 3/4 cup (180 ml) warm coconut milk
- 2 large eggs
- 3 tablespoons melted unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
For frying and finishing
- 4 cups (960 ml) neutral frying oil (such as sunflower or canola)
- 1/3 cup (65 g) granulated sugar for dusting
- 1 teaspoon ground cinnamon (optional, for finishing)
Directions
- In a small bowl, combine the warm coconut milk, yeast, and 1 tablespoon of the sugar; let stand for 5 to 7 minutes until foamy to activate the yeast.
- In a large mixing bowl, whisk together the flour, remaining sugar, salt, and cardamom. Add the activated yeast mixture, eggs, and melted butter, then stir until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Place in a greased bowl, cover with a clean towel, and let rise in a warm spot for 45 to 60 minutes, or until nearly doubled in size.
- Punch down the dough and divide it into 20 equal portions, rolling each into a smooth ball about 1.5 inches (4 cm) in diameter. Let the balls rest, uncovered, for 10 minutes while the oil heats.
- Heat the oil in a deep heavy pot to 175°C (350°F). Fry the dough balls in small batches of 5 to 6 at a time, turning frequently, for 3 to 4 minutes until puffed and deep golden brown on all sides.
- Using a slotted spoon, transfer the fried dough balls to a paper-towel-lined tray to drain briefly.
- While still warm, roll the dough balls in the sugar, adding cinnamon if desired, and serve immediately while warm and pillowy.
Cook’s Notes
- Maintain oil temperature between 170 to 180°C (340 to 360°F); oil that is too cool will make the dough greasy, while oil that is too hot will burn the outside before the inside cooks.
- For an even fluffier texture, let the shaped dough balls proof for an additional 15 minutes before frying so they puff dramatically on contact with the hot oil.
- Traditional versions sometimes swap cardamom for a pinch of anise seeds or a splash of vanilla, both of which pair beautifully with the coconut.
- Serve alongside spiced chai, fresh tropical fruit, or a simple palm sugar syrup for dipping during festive occasions.
- Leftovers can be stored in an airtight container for up to 2 days and revived in a 160°C (320°F) oven for 5 minutes.
More Mozambique Recipes You’ll Love
Craving more flavors from Mozambique? Try these traditional recipes:
