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Ingredients
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Dough
For Frying & Finishing
Method
Prepare the Dough
- 1
Activate yeast
Pour warm water (about 105–115°F / 40–46°C) into a small bowl, stir in 1 teaspoon of the granulated sugar and the active dry yeast. Let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start over with fresh yeast.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, salt, and ground cardamom until evenly distributed.
- 3
- 4
Form the dough
Make a well in the center of the dry ingredients. Pour in the milk mixture and the foamy yeast mixture. Using a wooden spoon or your hand, mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is sticky, sprinkle additional flour 1 tablespoon at a time.
- 5
Shape & Second Proof
- 6
Deflate and roll
Punch down the risen dough to release gas. Turn it onto a lightly floured surface and roll into a rectangle about ½-inch (1.2 cm) thick. Keep the dough covered with a towel while working to prevent drying.
- 7
Cut shapes
Using a pizza cutter or sharp knife, cut the rectangle into 2- to 3-inch squares or diamonds (traditional mandazi are often triangular or diamond-shaped). For a classic twist, cut a slit through the center of each piece and pull one end through the slit.
- 8
Second proof
Place shaped pieces on a lightly floured tray, cover loosely with plastic wrap or a towel, and let rest for 20–30 minutes until slightly puffed.
Fry & Finish
- 9
Heat oil
Pour vegetable oil into a deep, heavy skillet or Dutch oven to a depth of about 2 inches (5 cm). Heat over medium heat until the oil reaches 350°F (175°C) — a small piece of dough should sizzle and slowly brown when added.
- 10
Fry mandazi
Working in batches (do not overcrowd), carefully slide shaped dough pieces into the hot oil. Fry 1½–2½ minutes per side, turning once, until golden brown and cooked through. Adjust heat as needed so the exterior browns evenly without burning while the interior cooks.
- 11
- 12