Tanzanian Coconut Doughnuts

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These golden, pillowy doughnuts are a beloved Tanzanian street breakfast, scented with warm coconut milk and a hint of cardamom. They fry up with crackly golden edges and a soft, fluffy interior, and are best enjoyed dusted with powdered sugar alongside a cup of chai.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 18 gFat
• 8 gSaturated Fat
• 56 gCarbs
• 2 gFiber
• 18 gSugar
• 7 gProtein
• 180 mgSodium
• 160 mgPotassium
• 35 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the dough

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp instant yeast
• 1/2 tsp ground cardamom
• 1/4 tsp fine salt
• 1 cup warm full-fat coconut milk
• 2 tbsp warm water
• 1 large egg
• 2 tbsp softened butter
• 1 tsp vanilla extract

For frying and finishing

• 3-4 cups vegetable or coconut oil for frying
• 1/2 cup powdered sugar for dusting

Directions

1. In a large bowl, whisk together the flour, granulated sugar, yeast, cardamom, and salt until evenly combined.
2. In a separate bowl, whisk the warm coconut milk, warm water, egg, softened butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry and stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead for 6 to 8 minutes until smooth and slightly tacky.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 45 to 60 minutes until nearly doubled in size.
5. Punch down the dough and divide it into 12 equal pieces; roll each into a ball, then gently flatten into discs about 1/2 inch thick and 3 inches across, and rest loosely covered for 15 minutes.
6. Heat about 2 inches of oil in a heavy-bottomed pot to 350°F (175°C) using a thermometer for accuracy.
7. Fry 3 to 4 doughnuts at a time without crowding, flipping once, for about 2 minutes per side until deep golden brown and puffed.
8. Transfer the doughnuts with a slotted spoon to a paper-towel-lined plate to drain briefly, then dust generously with powdered sugar while still warm.
9. Serve immediately with hot tea or coffee for the best crackly exterior and soft interior.

Cook’s Notes

• Oil temperature is critical: too cool and doughnuts absorb excess oil, too hot and they burn outside before cooking through — keep the thermometer in the pot.
• For deeper coconut flavor, stir 2 tablespoons of finely shredded dried coconut into the flour mixture.
• Use canned full-fat coconut milk for the richest aroma and tenderness; carton coconut milk is too thin.
• The dough can be made the night before, refrigerated after the first rise, and shaped the next morning; let it come to room temperature before frying.
• Eat the doughnuts within a few hours of frying for the signature crackly shell — they lose their crispness as they sit.

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