Sweet East African Doughnuts, Lightly Spiced and Perfectly Golden. Mandazi, often called African doughnuts, are lightly sweetened, fluffy pastries fried to golden perfection. They’re a beloved breakfast or snack across East Africa, especially in Kenya, Tanzania, and Uganda. Enjoy the rich, spiced flavor of Cardamom Mandazi with this easy, traditional East African recipe. These soft, fluffy fried dough treats are perfect for breakfast, snacks, or tea time, made with warm cardamom for an irresistible twist. Don’t you just love a freshly made breakfast in the morning? There's something about waking up to the aroma of something warm and homemade. It fills your heart even before you’ve had your first bite. Today, I’m excited to share with you one of my favorite breakfast snacks, a beloved Kenyan classic known as Mandazi. This snack is not just for the morning. It’s perfect any time of day. Whether you’re looking for something to enjoy with a cup of tea, it satisfies. If you need a little bite to tide you over until your next meal, it satisfies, too.
Mandazi, often referred to as the Swahili Bun or Swahili Coconut Doughnut, is a soft and slightly sweet snack. It is deep-fried after kneading the dough and frying it briefly in hot oil. It has deep roots in East African coastal cuisine. The Swahili people are particularly known for their rich, flavorful, and spice-infused dishes. The beautiful aspect of Mandazi is its coastal origin. Yet, it has found its way into homes and hearts all over Kenya. It has also reached beyond Kenya.
One of the things I truly appreciate about Mandazi is its versatility. It’s a humble snack, made from simple ingredients. There are countless ways to customize it based on your preferences or what you have in your pantry. The original recipe, from the coastal Swahili kitchens, uses coconut milk or coconut cream, cardamom spice, and yeast. This combination gives Mandazi its signature flavor. It is subtly sweet with a warm, aromatic richness from the spices. It also has that beautiful creamy background note from the coconut. Every bite feels like a gentle reminder of the vibrant culture it hails from.
That said, you don’t need to stick strictly to the traditional version to enjoy Mandazi. It can be made with regular milk. You can also use water. The choice depends on what you have on hand or the flavor profile you’re going for. The spice blend is also something you can play with. While cardamom gives it that authentic taste, cinnamon or nutmeg are equally delightful alternatives. Each spice lends its unique warmth and character to the dough.
As for the leavening agent, traditional Mandazi is usually made with yeast. This gives it a light, airy texture. It also adds a bit of chew. But if you’re short on time or just want a quicker version, baking powder works wonderfully too. I’ve tried it both ways and honestly, both come out delicious in their own right. When I made mine, I chose to skip the eggs this time, and it still turned out soft and flavorful. That’s the beauty of Mandazi, it’s forgiving and adaptable.
You can even get a little more adventurous with your ingredients. Adding crushed almonds, peanuts, or even a sprinkle of sesame seeds can elevate the Mandazi to something special. These little additions introduce new textures and flavors, making every bite a delightful surprise. I love that this snack leaves so much room for creativity. Every batch can have a personal touch. No two Mandazis ever have to be exactly the same.
Mandazi is more than just a snack, it’s a cultural staple that brings people together. It’s a common sight at breakfast tables, roadside stalls, festive gatherings, and even in lunchboxes. There’s comfort in its familiarity. Yet, there's always something new to discover, depending on how it’s prepared. Some people enjoy their Mandazi plain, just as it is, lightly sweet and perfect with tea. Others like to dip it into milk tea or black tea. They might enjoy it with Mbaazi (pigeon peas in coconut sauce). This is a classic coastal pairing that’s hearty, comforting, and flavorful.
Personally, I enjoy Mandazi in a variety of ways. Sometimes I eat it warm, straight from the frying pan, when it’s soft and fluffy and still letting off steam. Other times, I pair it with tea in the late afternoon as a pick-me-up. It’s one of those snacks that somehow feels both nostalgic and new every time you eat it. There’s also something truly satisfying about making Mandazi from scratch. The act of kneading the dough and shaping it is rewarding. Watching it puff up in the hot oil is so gratifying.
I’ve only just scratched the surface of what’s possible with Mandazi. I’m really looking forward to experimenting with more versions in the future. There are so many regional and family variations. I’d love to try as many as I can. Maybe I will try one with sweet potato. Another could be infused with orange zest. I might even try one with a hint of vanilla. The possibilities are endless, and I’m excited to continue this delicious journey.
Mandazi is one of those timeless recipes that every Kenyan has a story about. It was bought from a street vendor on the way to school. It was made lovingly by a parent or grandparent. It was shared with friends during holidays and celebrations. It has a special place in our hearts. It’s not just food, it’s part of our everyday life, part of our memories, and definitely part of our hearts.
So, if you’ve never tried making Mandazi before, I highly encourage you to give it a go. It’s simple, fun, and incredibly rewarding. You can stick to the traditional coconut and cardamom version. Alternatively, create your own spin with nuts, spices, or dairy alternatives. Either way, you’ll end up with a snack that’s not just delicious. It is also deeply rooted in history and culture.
Have you ever made Mandazi before? Let me know if you have a favorite way of preparing or serving it! I’d love to hear your tips, memories, and flavor ideas. I’ll be posting more Mandazi variations soon. I’m so excited to see what we can create together in our kitchens. Until then, enjoy your Mandazi moments and happy cooking!
1 Tablespoon Instant Yeast
8 Tablespoons Sugar
1 Teaspoon Cardamon Spice
3/4 Coconut Milk
Pinch Salt
Cooking Oil for frying
Method
-Combine the All Purpose Flour, Yeast, Dessicated Coconut, Salt and Sugar in a large bowl. I used Instant Yeast which you can mix straight away with the dry ingredients. If you are using Dry Active Yeast, warm the Coconut Milk/ milk in a bowl, add the Yeast and Sugar and set it aside until it froths up
-Whisk the dry ingredients until well combined
-Add the warm milk into the dry ingredients and begin mixing
-Start kneading with your hands as you add more milk little by little
-The dough will start coming together as you knead continuously
-Knead the dough as you start forming it into a round form. After 20 minutes the dough will be ready as it would have formed an almost perfect round
-Cover the kneaded dough with a dump cloth in an oiled bowl and leave it to rise until it is double in size. If your Kitchen is not warm enough, you can put your oven on for a few minutes. Turn it off and place your covered dough inside, close the door and leave it there for 1 hour to rise. After 1 hour the dough will have risen and doubled in size
-Take the dough out of the bowl and place it on the floured board. Punch it to remove any air from the dough. Cut the dough into four equal parts
-Form the quatered doughs into a ball shape
-Roll it out into a long rectangle. The thickness should be 1/4 inch unless you want fleshy Mandazi you can roll it to a thick size
-Take a knife, preferably a serrated knife, and cut the rectangle into three equal long parts vertically
-Cut across the vertical lines so that you have squares formed
-Repeat the same process until all the dough balls that you had formed are done
-Cover the dough squares with a clean Kitchen cloth and let sit for 30-35 minutes
-After the 35 minutes, heat your heavy deep bottomed pan half filled with Cooking Oil. To check if the oil is ready, drop a small piece of dough into the oil after a few minutes. The piece should sizzle to the top immediately it is dropped in. Now you are ready to fry your Mandazi
-Carefully drop the Mandazi Dough several at a time. Do not overcrowd them so that they can have space to puff up. Immediately they start to float, use your spatula to cover/sprinkle the Mandazi with oil so that they puff up and do not remain flat
-Turn to cook the second side after a few seconds. Since the oil is hot you do not want to leave the Mandazis in the oil too long, they will start to burn or absorb too much oil
-Flip the Mandazis again so that the first side is cooked until golden brown
-Scoop them using your Spatula and let the excess oil drop back into the cooking pan
-Place on a Kitchen paper so that the excess oil is absorbed. Sprinkle with Icing Sugar (optional) and serve warm. You can take with Tea, Coffee, Juice, Beans or just have them like that
-I did not want my Mandazi too fleshy, I like them a bit hollow. How thick or thin you roll your dough determines how much flesh you get inside the Mandazi. Enjoy our favorite Kenyan snack!
print recipe
CARDAMON MANDAZI KENYAN STYLE
Ingredients
- 3 Cups + 2 Tablespoons All Purpose Flour
- 1 Tablespoon Instant Yeast
- 8 Tablespoons Sugar
- 1 Teaspoon Cardamon
- 3/4 Cups Coconut Milk/Milk
- Pinch Salt
- 1 Cup Vegetable Oil
Instructions
-Combine the All Purpose Flour, Yeast, Salt and Sugar in a large bowl. I used Instant Yeast which you can mix straight away with the dry ingredients. If you are using Dry Active Yeast, warm the Coconut Milk/ milk in a bowl, add the Yeast and Sugar and set it aside until it froths up
-Whisk the dry ingredients until well combined. Add the warm milk into the dry ingredients and begin mixing
-Start kneading with your hands as you add more milk little by little until the dough starts to become firm but soft
-After 20 minutes the dough will be ready as it would have formed an almost perfect round
-Cover the kneaded dough with a dump cloth in an oiled bowl and leave it to rise until it is double in size
-Take the dough out of the bowl and place it on the floured board. Punch it to remove any air from the dough
-Cut the dough into four equal parts. Form the quartered dough into a ball shape. Roll it out into a long rectangle. The thickness should be 1/4 inch unless you want fleshy Mandazi you can roll it to a thick size
-Take a knife, preferably a serrated knife, and cut the rectangle into three equal long parts vertically. Cut across the vertical lines so that you have squares formed. Repeat the same process until all the dough balls that you had formed are done. Cover the dough squares with a clean Kitchen cloth and let sit for 30-35 minutes
-After the 35 minutes, heat your heavy deep bottomed pan half filled with Cooking Oil
-Carefully drop the Mandazi Dough several at a time. Do not overcrowd them so that they can have space to puff up. Immediately they start to float, use your spatula to cover/sprinkle the Mandazi with oil so that they puff up and do not remain flat
-Flip the Mandazis again so that the first side is cooked until golden brown. Scoop them using your Spatula and let the excess oil drop back into the cooking pan
-Place on a Kitchen paper so that the excess oil is absorbed. Sprinkle with Icing Sugar (optional) and serve warm. You can take with Tea, Coffee, Juice, Beans or just have them like that
Details
Prep time: Cook time: Total time: Yield: 3 ServingsSoft & Fluffy Mandazi – FAQs & Nutrition Card
FAQs
What are mandazi made from?
Mandazi are made using flour, sugar, yeast or baking powder, coconut milk or regular milk, a pinch of cardamom or cinnamon for flavor, and water. The dough is kneaded, rested, then fried until golden.
Are mandazi the same as doughnuts?
Similar in preparation, but mandazi are typically less sweet, often triangular, and can be flavored with coconut, cardamom, or nutmeg for a unique taste.
Can I use baking powder instead of yeast?
Yes! While yeast gives a fluffier texture, baking powder is a great alternative for a quicker version. Adjust quantities and skip the rise time if using baking powder.
Can mandazi be baked instead of fried?
They can be baked at 180°C (350°F) for about 15–20 minutes, though the texture will be slightly different — more like a soft bread roll than a doughnut.
How do I make sure my mandazi are fluffy inside?
Ensure the dough is kneaded well and given enough time to rise if using yeast. Don’t roll the dough too thin — about ½ inch thick is ideal.
How should I serve mandazi?
Best served warm, with tea or coffee. You can sprinkle them with powdered sugar or serve with honey, jam, or fruit on the side.
🖨️ Printable Nutrition Card: Classic Mandazi (Per 1 piece, approx. 60g)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 25 g |
| Sugars | 6 g |
| Protein | 3 g |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Fiber | 1 g |
| Sodium | 80 mg |
| Prep Time | 15 minutes + 1 hr rise |
| Cook Time | 15 minutes |
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
3 Comments
I made some yeast mandazis a few weeks ago (Beignets) and flavoured them with cardamom. I love hot mandazi na masala tea. So good!
ReplyDeleteI knoooooow! Mandazis are so comforting and just delicious! I'll check your recipe out. When I make them I will tag you 😊😊
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