KENYAN MINI MANDAZI

Description

A fried bread that originated on the Swahili coast of East Africa typically served for breakfast or as a dessert. It is also known as the Swahili Bun or Swahili Coconut Donut.

Preparation time: 90 minutes
Cooking time: 20 minutes
Serves 4

Ingredients

½ cup warm water
3½ – 4 cups all-purpose wheat flour
2 teaspoon active dry yeast
¾ cup canned coconut milk
1 egg
½ cup sugar
¼ cup grated coconut
1 teaspoon fresh grated nutmeg
1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground cardamom seeds
1 teaspoon salt
powdered sugar to sprinkle
Breath of Heaven Avocado oil for deep frying

Preparation

1. Add the warm water, coconut milk, salt, sugar and yeast in a large bowl. Set aside for 10 minutes. Beat the egg and add to the mixture.

2. Add 3 cups of wheat flour, cardamom, cinnamon, nutmeg, grated coconut and mix by hands or use a stand mixer until the dough forms.

3. Place dough on a lightly floured surface and knead until all the ingredients have been fully incorporated and the dough is not too sticky when touched, gradually add the remaining flour if you need to.

4. Place dough in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours or until doubled.

5. Roll out the dough into a thickness of about 1½cm and into 2-3cm squares.

6. Pour Breath of Heaven Avocado oil into a deep sauce pan, until it is at least 5 cm high. Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on kitchen paper napkin.

Serve warm with tea or coffee.