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Mandazi (coconut & cardamom beignets)

Mandazi (coconut & cardamom beignets)

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs proving
  • More effort
  • Makes 24

Try these pillowy pockets of cardamom and coconut. A cultural delicacy for Omanis and Zanzibaris, enjoy as they are or try with curries to mop up sauces

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal199
fat6g
saturates3g
carbs31g
sugars9g
fibre1g
protein4g
salt0.01g
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Ingredients

  • 400ml coconut milk
  • 7g fast-action dried yeast
  • 675g plain flour, plus extra for dusting
  • 215g caster sugar
  • 1 tbsp ground cardamom
  • 1 egg (optional)
  • 1 litre vegetable or sunflower oil

Method

  • STEP 1

    Warm the coconut milk in a pan for a few minutes over a low-medium heat until warm but not hot, then mix in the yeast and set aside for 5 mins. Tip the other ingredients (except the oil) into a large bowl, then add the warm coconut milk and yeast mixture.

  • STEP 2

    Knead the mixture in the bowl for 15 mins by hand, or 7-10 mins in a stand mixer until smooth. Cover the bowl and leave to rest in a warm place for 1 hr 30 mins until doubled in size.

  • STEP 3

    Divide the dough into six pieces. Knead each piece lightly on a floured work surface, shape into a smooth ball, then roll into flat circles about 1.5cm thick. Cut each ball into quarters to give you four triangles. Cover with a clean tea towel and leave to rise for 30 mins.

  • STEP 4

    Heat the oil in a large pan over a medium-high heat, ensuring it is no more than two-thirds full. When it reaches 180C, you’re ready to cook. If you don’t have a cooking thermometer, carefully drop in one triangle – it should rise to the top and puff up.

  • STEP 5

    Carefully drop the triangles into the oil, cooking in batches of three. Cook for 2-3 mins, then carefully turn them and cook for another 2-3 mins. If they turn dark brown very quickly, lower the heat. The mandazi should look like they’re about to pop and have a white rim around the middle. Drain on kitchen paper and leave to cool a little before serving.

Goes well with

Recipe from Good Food magazine, November 2021

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