Vegan Mandazi

🛒 Ingredients

• #Dough;
• 500 g all-purpose flour — plus extra for dusting
• 7 g instant dry yeast (1 standard sachet)
• 80 g granulated sugar
• 1 tsp ground cardamom — the key signature spice
• ½ tsp ground cinnamon — optional.. ¼ tsp salt
• 1 tsp finely grated lime or lemon zest
• 250–280 ml warm coconut milk — not hot, approx. 40°C
• 2 tbsp vegetable oil or melted coconut oil — plus extra for greasing
• #For Frying & Serving;
• 500–700 ml neutral oil — such as canola, sunflower, or coconut oil, for deep-frying
• 60–80 g powdered / icing sugar — generous amount for dusting

👩‍🍳 Instructions

1. 1

   Mix the dry ingredients: In a large mixing bowl, whisk together the flour, instant yeast, granulated sugar, ground cardamom, cinnamon, salt, and citrus zest. Ensure everything is evenly combined — the cardamom will give that wonderful authentic aroma!

2. 2

   Form the dough: Make a well in the centre and pour in the warm coconut milk and 2 tablespoons of oil. Stir gently with a wooden spoon or spatula, gradually bringing the flour in from the sides, until a shaggy soft dough begins to form. Adjust liquid as needed — the dough should be soft and slightly tacky, not sticky-wet or dry and crumbly.

3. 3

   Knead until smooth: Turn the dough onto a lightly floured clean surface. Knead thoroughly for 8–10 minutes — stretch and fold the dough repeatedly — until it becomes perfectly smooth, soft, elastic, and no longer sticks to your hands. It should feel pillowy and bouncy when pressed. Shape into a neat ball.

4. 4

   Let it rise: Lightly grease the mixing bowl with a little oil. Return the dough to the bowl, turn it once to coat lightly in oil, then cover tightly with a clean kitchen towel or cling wrap. Place in a warm, draft-free spot and let rise for 1–1.5 hours until doubled in size and springy to the touch.

5. 5

   Shape the mandazi: Once risen, gently deflate the dough and turn it onto a lightly floured surface. Roll it out evenly into a large circle or rectangle about 1 cm thick. Using a sharp knife or pastry cutter, cut the dough into triangles — traditional mandazi shape — or squares. Cover loosely and let them rest/rise a second time for 20–30 minutes; they should puff up noticeably.

6. 6

   Fry to golden perfection: Heat the frying oil in a deep pot or wok to medium heat — approx. 170–175°C. Test with a small piece of dough; it should sizzle and rise gently without burning. Carefully lower 3–4 pieces of dough into the hot oil — do not overcrowd the pan. Fry for 2–3 minutes per side, turning often, until beautifully deep golden brown and puffed all over. Adjust heat if browning too fast.

7. 7

   Drain, dust, and serve: Remove from oil and drain briefly on kitchen paper to remove excess oil. While still warm, toss generously in powdered sugar until thickly coated all over. Serve warm — best enjoyed fresh! Mandazi are delicious on their own, or paired with tea, coffee, fresh fruit, or coconut sauce.