MINI CINNAMON MANDAZI

Happy Sunday! I always look foward to Sunday mornings because I get inspired to make delicious breakfast without having to worry about time. Lately I'm having mandazi cravings, after that yummy orange mandazi, I still want more. Every body loved that orange flavour in mandazi plus the vibrant color. Today I wanted to add spices to get that warm sweet spiciness. Have you ever tried those recipes that are usually at the back of food packets? I always see them and just brush off, but today I decided hmmmm, what's the worse that could happen? Nothing went wrong, in fact these mandazi were delicious that my sisters were eating them before I finished cooking them. So this recipe has been inspired by the back of my mandazi flour packet with every detail followed. Have you ever tried a recipe from a food packet?

INGREDIENTS

2 Cups Mandazi Flour
1 Teaspoon Sugar
1 Large Egg
3/4 Cup Milk
1 Teaspoon Ground Cinnamon
3 Cups Vegetable Oil for Frying

METHOD

Add ground cinnamon to large bowl

Add sugar

Add pinch of salt

Whisk the dry ingredients until well combined

Pour milk into the large egg

Whisk the egg and milk until completely mixed

 

Pour the wet ingredients into the dry ingredients

Start mixing the mandazi dough with a spatula

Mix until the dough starts to come together

 Knead dough until you have a rough dough

Sprinkle flour onto your work surface

Use your hands to knead the dough for 8-10 minutes

Until you get a smooth dough

Cover with clean kitchen towel to rest 20 minutes

Knead a few seconds after resting

Divide dough into four equal pieces

Roll out into 1/4 inch rectangle shape

Use knife to cut lengthwise then across to get squares and some triangles

Finish all the dough, cover and rest for 15 minutes

Heat oil in deep heavy pan. To test if oil is ready, drop a small piece of dough into the oil. If it sizzles to the top quickly then the oil is ready

Add the dough a few pieces at a time

Immediately they float use a metal spoon to turn them

Add a few more if there is still some space left

Allow one side to cook until starting to brown

Flip regularly so that all the sides are cooked evenly

The mandazi should be golden brown on both sides

Take out of the oil using a slotted spoon that will allow excess oil to drain back to the pan

Place the cooked mandazi in a sufuria as you cook the rest

Delicious mini cinnamon mandazi ready for breakfast

Depending on the size of the mandazi you rolled out you will get thick or medium fleshed mandazi

These are best served with tea, coffee or eaten as a snack

These small sized cinnamon mandazi were so delicious I devoured so many and I still wanted more 🙈🙈

Are you team hollow mandazi...

Or team fleshy mandazi?

Recipe inspiration

MINI CINNAMON MANDAZI

Recipe by Mulunga Alukwe

Prep time: 15 Minutes

Cook time: 30 Minutes

Total time: 45 Minutes

Yield: 20 Mandazi

Ingredients

• 2 Cups Mandazi Flour
• 1 Teaspoon Sugar
• 1 Egg
• 3/4 Cup Milk
• 1 Teaspoon Ground Cinnamon
• 3 Cups Vegetable Oil for frying

Cooking Directions

1. Add ground cinnamon to large bowl. Add sugar. Add pinch of salt. Whisk the dry ingredients until well combined
2. Pour milk into the large egg. Whisk the egg and milk until completely mixed. Pour the wet ingredients into the dry ingredients. Start mixing the mandazi dough with a spatula. Mix until the dough starts to come together. Knead dough until you have a rough dough
3. Sprinkle flour onto your work surface. Use your hands to knead the dough for 8-10 minutes. Until you get a smooth dough. Cover with clean kitchen towel to rest 20 minutes. Knead a few seconds after resting. Divide dough into four equal pieces. Roll out into 1/4 inch rectangle shape. Use knife to cut lengthwise then across to get squares and some triangles. Finish all the dough, cover and rest for 15 minutes
4. Heat oil in deep heavy pan. To test if oil is ready, drop a small piece of dough into the oil. If it sizzles to the top quickly then the oil is ready. Add the dough a few pieces at a time. Immediately they float use a metal spoon to turn them
5. Add a few more if there is still some space left. Allow one side to cook until starting to brown. Flip regularly so that all the sides are cooked evenly. The mandazi should be golden brown on both sides
6. Take out of the oil using a slotted spoon that will allow excess oil to drain back to the pan. Place the cooked mandazi in a sufuria as you cook the rest
7. Delicious mini cinnamon mandazi ready for breakfast. Depending on the size of the mandazi you rolled out you will get thick or medium fleshed mandazi. These are best served with tea, coffee or eaten as a snack