Thursday, 7 July 2011

Mandazi



Mandazi are fried sweet dough, very much like doughnuts although not as sweet. Spices are often added to the dough to give it a more eastern flavour to it.
I first came across these sweet morsels when my Omani sister, Sumaiya, made them many, many years ago.









Mandazi


250g flour
1 x 7g sachet dried fast-action yeast
50g sugar
100ml milk
25g butter
1 egg
1/2 tsp cardamom powder
oil, to fry








Put flour, yeast, cardamom and sugar into a bowl.
Heat milk and butter in a pan until just warm, and beat in the egg.
Pour the liquid into the flour mixture and stir to make soft dough.
Tip dough on to a lightly floured worktop and knead for five minutes until smooth.
Return to the bowl, cover with clingfilm, and leave to rise in a warm place for 30-40 minutes.
Tip the dough on to a lightly floured worktop, pat into a rough rectangle, stamp out twelve rounds with a pastry cutter.
Set rounds on baking sheet, cover with clingfilm, and leave to rise for 20 minutes.
Fill a large saucepan with oil.
Fry doughnuts until golden brown.