LEMON CINNAMON MANDAZI

I think I am becoming completely obsessed with cooking Mandazi! This is my second time preparing them. I must say, it is fast becoming one of my favorite culinary pastimes. The entire process is comforting and satisfying. It begins with preparing the dough. Then, you watch it puff up and turn golden in hot oil. Finally, you bite into that warm, fluffy triangle of goodness. It brings a sense of joy that is difficult to put into words.

For this version, I decided to switch things up a little. Rather than using yeast like I did previously, I opted for baking powder this time. The result? Absolutely delightful. The dough rose beautifully. The Mandazi came out wonderfully light and soft inside. It had that perfect crispiness on the outside. I added lemon and cinnamon to flavor the dough. The aroma in the kitchen as they cooked was divine. The lemon added a fresh, citrusy fragrance. The cinnamon offered a warm, spicy note. It made each bite feel like a little hug.

For those who may not be familiar, Mandazi is a popular snack across East Africa. It is sometimes referred to as African doughnuts, though I feel that name does not quite do it justice. Mandazi is in a league of its own. It is made by deep-frying a kneaded dough that has been mixed with various flavorings. Traditionally, the dough can be prepared using yeast for that fluffy interior and slight tang. However, many recipes now also use baking powder. This method cuts down on preparation time and still yields an excellent texture.

What I love most about Mandazi is its versatility. Once you understand the basics of how to make the dough, you can begin to experiment. Try different ingredients, flavors, and cooking techniques. You can adjust the sweetness level to your liking, mix in your favorite spices, or even use alternative flours. You can serve them hot or cold, plain or with dips, as a sweet treat or a savory snack. The possibilities are endless, and that makes it incredibly exciting to explore.

I was thrilled to learn that even Martha Stewart has tried her hand at Mandazi! A traditional East African recipe included by an internationally renowned culinary figure emphasizes the snack's deliciousness. It also highlights its cultural significance. I plan to try her version soon. I want to see how it compares. I developed my version through trial and error. It involved lots of joyful tasting.

Mandazi holds a special place in many East African households. It is the kind of food that brings people together. It is often served during family gatherings, religious festivals, or just ordinary afternoons with friends and tea. It is comforting and familiar, and every family likely has its own treasured recipe passed down through generations.

My Lemon and Cinnamon Mandazi was inspired by my desire to bring a little twist to the traditional version. I wanted to do this without straying too far from its roots. Lemon zest gives the dough a vibrant brightness, waking up your taste buds from the very first bite. Cinnamon, with its slightly sweet and woody flavor, complements the citrus perfectly. It adds warmth and makes you want to curl up with a hot cup of tea. You will want to savor the moment. These two ingredients worked so well together. I am already imagining adding cardamom or nutmeg next time. This will create an even deeper flavor profile.

Serving Mandazi is another joyous affair. They are so adaptable that you can enjoy them at any time of the day. For breakfast, they go perfectly with a cup of chai or black tea. The slightly sweet and spiced flavors are soothing and energizing all at once. As a midday snack, they are excellent on their own or dipped in honey or jam. You can even go the savory route and serve them with a spicy bean stew, coconut chutney, or creamy dip. For dinner or dessert, you can lightly dust them with powdered sugar. Another option is to drizzle them with chocolate sauce. These additions transform them into an elegant, sweet treat.

What amazed me this time was how light and airy the Mandazi turned out. The baking powder did its job beautifully, and I did not miss the yeast at all in this version. The dough was easy to handle. It was not too sticky. The final product had that perfect balance between fluffiness and a golden crust. They were not overly sweet. That's exactly how I like them. It means you can pair them with either sweet or savory sides.

Mandazi is more than food—it is an experience. The preparation process is meditative in a way. You knead the dough and watch it rest. Then, you cut it into shapes. Gently placing it into the bubbling oil connects you to a rhythm that is both ancient and grounding. You feel a sense of pride. You also feel satisfaction as the dough puffs up. It turns a beautiful shade of golden brown.

I believe this is only the beginning of my Mandazi adventures. There is so much left to explore. I can try different flours like coconut or millet. I could also add sweet potato, mashed bananas, or even pumpkin puree. I would love to try a version with coconut milk for a richer dough. Perhaps I could experiment with fillings like chocolate, jam, or even cheese. The thought of savory stuffed Mandazi is making me hungry already!

Mandazi is one of those recipes that can easily become part of your kitchen’s regular rotation. It is simple, yet rewarding. Familiar, yet full of room for creativity. The more I make them, the more I want to learn. And the more I learn, the more I want to share.

If you have never made Mandazi before, I encourage you to give it a try. Start with a basic recipe, get comfortable with the dough, and then start playing with flavors that excite you. If you grew up eating Mandazi, maybe this is your reminder to bring back a cherished family tradition. And if you are like me, falling deeper into a cooking obsession with each batch, then welcome. You are in delicious company.

From my kitchen to yours, here is to many more fragrant, flavorful Mandazi mornings. Or evenings. Or any time, really. Because once you take that first bite, there is no wrong time for Mandazi.

Ingredients

-1 Cup Milk
-1/2 Tablespoon Cinnamon
-1 1/2 Cups Oil for frying
-1/4 Cup freshly squeezed Lemon Juice
-2 Cups All Purpose Flour
-1/2 Teaspoon Baking Powder
-3 Tablespoon Margarine
-4 Tablespoon Sugar
-Pinch Salt
-2 Eggs

Method

-Sift Flour into a large bowl. Add in the Margarine/Butter and rub with your hands until mixture resembles breadcrumbs

-Add Sugar to the mixture

-Add in the Cinamom

-Add the Grated Lemon Zest. Pour in the freshly squeezed Lemon Juice

-Mix the Milk and Eggs together until well combined

-Pour the Milk-Egg mixture into the dry ingredients

-Knead the dough with your hands until it has become firm but still soft

-Cover the dough with a clean kitchen towel, keep in a warm place and let it rest for 30 minutes

-The dough will have rested and poofed

-Take the dough from the bowl and place it on a lightly floured surface

-Cut the dough into four equal parts

-Take one of the dough and roll in out into a circle. The thickness should be 1/4 inch, but you can roll thinner or thicker depending on your preference

-Use a Glass, Plastic Cup, Cookie Cutter to cut into suitable sizes or shapes
-I used the rim of a Glass to cut out round shapes of the Mandazi

-This is one of the shapes cut from the dough

-Cut the circles out from the rolled out dough. The excess pieces of the dough set aside as you will roll them again and cut out the shapes

-Repeat the process of cutting the shapes until all the dough is finished

-Heat the oil in a heavy bottomed deep cooking pan. Let the oil heat until it is very hot. If the oil has not heated enough the Mandazi will absorb a lot of oil while cooking

-Cook the Mandazi until golden brown. Remove the Mandazi from the oil, shake the ladle a bit to let excess oil drop back into the pan

-Put the Mandazi in a large bowl on kitchen paper to drain out excess oil, cover to keep warm until you have cooked all the Mandazi

-This time I wanted more flesh inside the Mandazi so I rolled out a larger thickness than before. Crunchy on the outside, yet fleshy on the inside. The Lemon and Cinnamon flavors are to die for!

print recipe

LEMON CINNAMON MANDAZI

by Mulunga Alukwe July-29-2017

Ingredients

• 1 Cup Milk
• 1/2 Tablespoon Cinnamon
• 1 1/2 Cups Vegetable Oil for Frying
• 1/4 Cup Freshly squeezed Lemon Juice
• 2 Cups All Purpose Flour
• 1/2 Teaspoon Baking Powder
• 3 Tablespoon Margarine/Butter
• 4 Tablespoon Sugar
• Pinch Salt
• 2 Eggs

Instructions

-Sift Flour into a large bowl. Add in the Margarine/Butter and rub with your hands until mixture resembles breadcrumbs-Add Sugar, Cinnamon, Lemon Zest, and Lemon Juice. Mix well and set aside-Mix the Milk and Eggs together until well combined. -Pour the Milk-Egg mixture into the dry ingredients-Knead the dough with your hands until it has become firm but still soft-Cover the dough with a clean kitchen towel, keep in a warm place and let it rest for 30 minutes-Take the dough from the bowl and place it on a lightly floured surface. Cut the dough into four equal parts -Take one of the dough and roll in out into a circle. The thickness should be 1/4 inch, but you can roll thinner or thicker depending on your preference-Use a Glass, Plastic Cup, Cookie Cutter to cut into suitable sizes or shapes. I used the rim of a Glass to cut out round shapes of the Mandazi-Repeat the process of cutting the shapes until all the dough is finished-Heat the oil in a heavy bottomed deep cooking pan -Let the oil heat until it is very hot. If the oil has not heated enough the Mandazi will absorb a lot of oil while cooking. Add a few Mandazi pieces into the oil-Cook the Mandazi until golden brown-Put the Mandazi in a large bowl on kitchen paper to drain out excess oil, cover to keep warm until you have cooked all the Mandazi-Serve with your favourite drink or have them plain

Details

Prep time: 1 hour Cook time: 20 mins Total time: 1 hour 20 mins Yield: 4 Servings

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