Originating on the Swahili Coast of East Africa, mandazi (when made with coconut milk (as these are), they’re commonly called mahamri) are typically hollow, mildly sweet and crisp on the outside (If you have ever had beignets in New Orleans, you know where they originated from!), they’re often enjoyed as a snack in Tanzania and Kenya.

Some mahamri or mandazi recipes use baking powder as a leavener, but it’s not necessary—yeast alone creates unparalleled lift and fluffiness. Take your time, and be patient whilst kneading the dough. work the dough until it becomes soft, and springy.

Here’s a simple, beginner-friendly recipe to get you started. if you want to see another version- see my Mum’s recipe.

Mandazi Recipe (First-Time Friendly Version)

Ingredients:

• 3 cups all-purpose flour (or use self-rising flour and omit the baking powder)
• ¼ teaspoon baking powder (skip if using self-rising flour)
• 1 teaspoon ground cardamom powder
• 2 teaspoons active dry yeast (instant yeast works too)
• 5 tablespoons granulated white sugar
• ½ cup warm water (dissolve sugar in this)
• ½ cup warm coconut milk
• ¼ cup oil
• Oil for frying

Instructions:

1. In a small bowl, dissolve the sugar in warm water.
   
   
2. In a large mixing bowl, combine flour, baking powder (if using), ground cardamom, and yeast.
   
   
3. Add the sugar-water mixture, warm coconut milk, and oil to the dry ingredients. Knead by hand until a dough forms.
   
   
4.  (Alternatively, you can knead in the bowl of a stand mixer fitted with the dough hook on medium speed, 8–10 minutes.) 
   
   
5. Knead the dough until smooth and elastic (about 8-10 minutes).
   
   
6. Transfer dough to an large oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
   
   
7. Divide the dough into 6-8 equal portions and shape into balls.
   
   
8. Roll each ball into a circle and roll each portion into ⅛”–¼”-thick rounds. use a heart-shaped cutter to create mandazi hearts.
   
   
9. For hollow mandazis, fry immediately. For denser mandazis, let them rest for another 30 minutes before frying. * see notes
   
   
10. Heat oil in a deep pan clip thermometer to sides, and heat over medium until thermometer registers 325°.
    
    
11. Working in batches of 2 or 3, carefully drop dough pieces into oil. They will sink at first, then float to the surface.
    
    
12. and fry the mandazis by gently pushing down, pouring the hot oil from the pan over with the slotted spoon or spider, and turning (this will ensure they puff up and are hollow in the center),until golden brown.
    
    
13. Drain on paper towels and serve warm.
    
    

Watch it come together here:

Notes:

The difference between hollow and dense mandazis (or beignets) comes down to how the dough develops during resting. Here’s what happens scientifically:

If you make these heart-shaped mandazis, I’d love to see your creations! Please tag me when you share—nothing makes me happier than seeing your delicious results. ❤️