Andazi-doughnuts

Mandazi with mango dip

‘A rich, spiced doughnut that’s commonly eaten with tea in Kenya and Uganda’

By , 07 June 2018

(17 votes)

Mandazi with mango dip
  • Cook: 30 Mins
    plus proving

  • Serves: 24

Nutritional Info
Each 53g serving contains
  • Energy

    685KJ

    164KCAL

    8%
  • Fat

    6.4g

    med

    9%
  • Saturates

    2.7g

    high

    14%
  • Sugars

    6.4g

    med

    7%
  • Salt

    0.03g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1293kJ/309kcal.
Ingredients
  • 175ml coconut milk
  • 2tsp dried yeast
  • 100g white sugar
  • 1 egg, beaten
  • 500g strong bread flour, plus extra for dusting
  • 50g desiccated coconut
  • 3 cardamom pods, crushed
  • ½tsp ground cinnamon
  • ½tsp ground nutmeg
  • Rapeseed oil, for oiling and deep frying
  • 200g natural yogurt
  • 100ml Extra Special Mango & Lime Coulis
  • Icing sugar, to dust
  • Lime wedges, to serve
Method
  • Mix together the coconut milk, 120ml warm water, the yeast, sugar and 1tsp salt in a large bowl. Allow to stand for 5 mins.

  • Add the egg, flour, coconut, cardamom pods, cinnamon and nutmeg. Bring together with a knife, tip onto a floured surface and knead for 10mins until you get a soft dough.

  • Transfer to an oiled bowl, cover with oiled clingfilm and put in a warm place for 1 hr or until doubled in size.

  • On a floured surface, cut the dough into 4 pieces, rolling each into a 25cm sausage. Cut each one into 6 pieces, put on a floured tray, cover with oiled clingfilm and rest for 1 hr.

  • For the dip, put 200g natural yogurt into a bowl and swirl through the coulis.

  • Heat the oil in a deep fat fryer to 190C. Cook the mandazi in batches for 3-4 mins until golden, turning halfway through. Drain on kitchen roll, put on a dish and dust with icing sugar.

  • Serve with the mango dip and lime wedges.