Kenyan Lemon Mandazi

First of all, let us talk about the aroma of these lemon mandazi! Citrus fruits have natural aromas that get you excited, and I love me some lemon, in bread, cakes, salad, pancake or crepes, drinks and even chicken! Mandazis are best eaten warm with your favorite drink like tea, coffee, juice or even yoghurt. When it comes to mandazi, I love them hollow at times while other times I love them with a little bit of flesh, especially if I am craving Mandazi. Family loved the orange Mandazi but these were a constant hit, with no left overs to hide away! 

INGREDIENTS

3 Cups All Purpose Flour
4 Tablespoons Butter
6 Tablespoons Sugar
2 Teaspoon Lemon Zest
2 Tablespoons Lemon Juice
1 1/4 Teaspoon Instant Dry Yeast
3/4 Cup Milk
1/8 Teaspoon Salt

METHOD

Grate the lemon and squeeze the lemon juice

Add yeast to bowl with flour

Add grated lemon zest

Add sugar

Add salt

Mix the dry ingredients

Until evenly combined

Add lemon juice

Pour into the mixture warm butter milk mixture

Use spatula to start mixing the dry and wet ingredients

Pour in more milk if dough is too dry

Bring mixture together with spatula still

Use your hand to knead into rough dough

Place dough into floured surface

Knead until dough is smooth and pliable

Oil the dough and bowl, cover and let it rest in a warm place for 1 hour until doubled in size

After 1 hour the dough has risen and doubled

Place dough on working surface, knead a few minutes

Divide dough into four pieces

Flour your work surface

Take one of the dough pieces

Roll into 1/4 inch thickness or your preffered thickness

Use glass or cookie cutter to cut rounds

Pretty much any item that can cut shapes in your house you can use

Roll the last piece of dough

Cut out all the circle from the dough

Cover and let rest 15 minutes

Heat oil in heavy pan, add a few on the dough pieces

Immediately they start to float, flip them

Keep flipping constantly as the fry in the hot oil

Fry until darkly browned

Use slotted spoon to remove the mandazi from the oil letting excess drip back in

Add the cooked mandazi in large bowl

Take out the remaining mandazi from the oil

Add to large bowl

All done

The mandazi are both soft and crispy

Leave them to cool a bit before serving

Serve with marsala chai

Bite anyone?

These lemon mandazi are great as a snack too

Fluffy lemon mandazi for the win!

LEMON MANDAZI

Recipe by Mulunga Alukwe

Prep time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

Yield: 20 Mandazi

Ingredients

• 3 Cups All Purpose Flour
• 4 Tablespoons Butter
• 6 Tablespoons Sugar
• 2 Teaspoons Lemon Zest
• 1 1/4 Teaspoons Instant Dry Yeast
• 3/4 Cup Milk
• 1/8 Teaspoon Salt

Cooking Directions

1. Grate the lemon and squeeze the lemon juice. Add yeast to bowl with flour. Add grated lemon zest. Add sugar. Add salt. Mix the dry ingredients, until evenly combined.
2. Add lemon juice. Pour into the mixture warm butter milk mixture. Use spatula to start mixing the dry and wet ingredients. Pour in more milk if dough is too dry. Bring mixture together with spatula still
3. Use your hand to knead into rough dough. Place dough into floured surface. Knead until dough is smooth and pliable. Oil the dough and bowl, cover and let it rest in a warm place for 1 hour until doubled in size
4. After 1 hour the dough has risen and doubled. Place dough on working surface, knead a few minutes. Divide dough into four pieces. Flour your work surface. Take one of the dough pieces. Roll into 1/4 inch thickness or your preferred thickness
5. Use glass or cookie cutter to cut rounds. Pretty much any item that can cut shapes in your house you can use. Roll the last piece of dough. Cut out all the circle from the dough. Cover and let rest 15 minutes
6. Heat oil in heavy pan, add a few on the dough pieces. Immediately they start to float, flip them. Keep flipping constantly as the fry in the hot oil. Fry until darkly browned. Use slotted spoon to remove the mandazi from the oil letting excess drip back in. Add the cooked mandazi in large bowl
7. Serve with marsala chai

Lemon Mandazi – FAQs

1. What is lemon mandazi?

Lemon mandazi is a soft, fluffy East African fried dough infused with fresh lemon juice and zest, offering a bright, tangy flavor.

2. How does lemon change the flavor of mandazi?

It adds a refreshing citrus aroma and a gentle tartness that balances the sweetness, making each bite light and flavorful.

3. Can I use bottled lemon juice?

Fresh lemon juice and zest are recommended for best flavor, but bottled juice works in a pinch if fresh isn’t available.

4. What makes mandazi fluffy?

Yeast (or sometimes baking powder) helps the dough rise. Kneading well and resting the dough also contribute to softness and puffiness.

5. Can I bake instead of deep-fry mandazi?

Traditional mandazi is deep-fried. Baking is possible but results in a denser texture more like sweet buns than crisp mandazi.

Nutrition Card – Approx. per piece (80g)

Nutrient	Amount	% Daily Value (DV)	Notes
Calories	200–230 kcal	—	Varies based on size and frying oil
Protein	4–5 g	8–10%	From flour and any added milk
Carbohydrates	30–35 g	10–12%	Mostly from flour and sugar
Sugars	5–8 g	—	Slightly sweetened dough
Fat	6–10 g	10–15%	From coconut milk and frying oil
Vitamin C	Mild boost	~6–10%	From fresh lemon juice/zest
Fiber	1–2 g	4–8%	Slightly more if using whole wheat

Dietary Compatibility & Notes

Diet Type	Compatible?	Suggestions
Vegetarian	✅ Yes	No animal meat products involved
Vegan	✅ If adjusted	Use plant milk and oil instead of dairy
Nut-Free	✅ Yes	No nuts required
Dairy-Free	✅ If adjusted	Use coconut milk or dairy-free alternatives
Gluten-Free	❌ No	Traditional version contains wheat flour

Serving Suggestions:

Serve warm with tea or coffee. Dust lightly with powdered sugar or glaze with a lemon syrup for extra zing. Also pairs well with fruit preserves or plain yogurt.

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.

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