Airy mandazis. Easy Mandazi- East African Beignet made easier and quicker with self-rising flour or baking powder. If you didn't know already, let me tell you something about me. I'm obsessed with Mandazi; hopeless in love with them.

Mandazi or Swahili Bun is small fried bread popular mostly in East Africa However, Mandazi buns are not that sweet and original Kenya Mandazi recipe doesn't contain sugar glaze. The thicker one will be a very cakey and thick in the middle mandazi - which is okay if that's what you want. Kenyan mandazi is lighter and fluffier and airy on the inside - the thinner you roll it out, the more airy it will be in the middle. You can cook Airy mandazis using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Airy mandazis

You need 300 grams of all purpose flour.
You need 50 grams of sugar.
It's 5 g of salt.
Prepare 1 of egg.
You need 120 grams of warm milk.
You need 40 grams of melted margarine.
Prepare 20 grams of baking powder.
You need 1 tbsp of lemon rind.

About the thickness in the last picture is just right. Mandazi - an original east African doughnut recipe made of coconut and cardamom infused yeast dough. I add coconut flakes for an intense coconut flavor, and it tastes divine. Depending on my mood, I might add a splash of vanilla essence.

Airy mandazis step by step

Sieve the flour together with baking powder..
Add sugar and salt, melted margarine, egg to the milk and give a good whisk..
To your flour mixture, add the milk mixture and the lemon rind, then mix using a wooden spatula, The dough will be a bit sticky..
Transfer the dough to a dusted surface and I kneed for at least 10 minutes until you get a smooth and non sticky dough. let the dough rest for at least 30 minutes.
Roll out the dough to half inch thick and Divide it into desirable shapes and sizes..
Transfer the dough pieces on to a tray, and let rest again for to 15 - 20 mins..
Deep fry the dough pieces on medium low heat to a golden brown color..
Remove from the oil and place in an underlined container..
Serve and enjoy..

Definitely, play with different flavors to make it exciting every single time. The resulting bread is light, airy, and only slightly sweet. There's a delicious, bread-like variant of baked mandazi known as oven mandazi that are huge in size, and taste similar to mahamri, but a bit sweeter. Some say they originated in Tanzania, but that is up for debate. That is what gives me the hollow airy maandazi that I really enjoy!!