Aliya
08-04-02, 02:11 PM
Mandazi (african coconut doughnuts)
1/4 cup (60 mL) warm water
1/2 tsp (2mL) sugar
1/2 tsp (2mL) dried yeast
1/4 7 oz. (200g) pkg. pure creamed coconut
1/4 cup (60mL) water
1 1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) sugar
1/3 tsp (1.5 mL) cardamon
oil for frying
Directions: Place water in a bowl and sprinkle with sugar and yeast and let rest for 10 minutes. Dissolve coconut cream in 1/4 cup water.
Combine flour, sugar, cardamon and yeast. Gradually add the coconut cream mixture and knead to make a pliable dough. Let rest, covered, overnight. Divide the dough into 3 equal parts and roll each intoa 6" (15 cm) circle about 1/4" (1cm) think. Cut each circle into 4 segments. Let the dough rest on a floured surface or on a tray until it rises, about an hour or until double in size.
deep fry the pieces in medium hot oil, 375 Degrees F (190 C) until golden brown.
1/4 cup (60 mL) warm water
1/2 tsp (2mL) sugar
1/2 tsp (2mL) dried yeast
1/4 7 oz. (200g) pkg. pure creamed coconut
1/4 cup (60mL) water
1 1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) sugar
1/3 tsp (1.5 mL) cardamon
oil for frying
Directions: Place water in a bowl and sprinkle with sugar and yeast and let rest for 10 minutes. Dissolve coconut cream in 1/4 cup water.
Combine flour, sugar, cardamon and yeast. Gradually add the coconut cream mixture and knead to make a pliable dough. Let rest, covered, overnight. Divide the dough into 3 equal parts and roll each intoa 6" (15 cm) circle about 1/4" (1cm) think. Cut each circle into 4 segments. Let the dough rest on a floured surface or on a tray until it rises, about an hour or until double in size.
deep fry the pieces in medium hot oil, 375 Degrees F (190 C) until golden brown.