Bur/ Mandaze Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), 1 tbs of the sugar, and the yeast. Stir lightly and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

Combine dry ingredients

In a large mixing bowl, whisk together the flour, remaining 1 tbs sugar and the salt.

Mix wet ingredients

In a separate bowl or measuring cup, whisk together warm milk, melted butter and the egg until combined. Add the foamed yeast mixture.

Make the dough by pouring the wet mixture into the flour. Stir with a wooden spoon or dough hook until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes (or 5–7 minutes with a stand mixer and dough hook) until smooth, elastic and slightly tacky. Add small teaspoons of flour only if the dough is excessively sticky.

First rise: Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1 to 1 1/4 hours, until doubled in size.

While the dough is rising, prepare the filling. In a bowl, beat the softened butter until smooth. Add the icing sugar, ground cardamom, vanilla extract and lemon zest (if using). Mix until creamy and spreadable. If too stiff, add a teaspoon of milk. Transfer to a piping bag or a small bowl and refrigerate until ready to use.

Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 18 inches (30 x 45 cm) and roughly 1/4 inch thick.

Using a spatula or the back of a spoon, evenly spread the cardamom butter filling over the rolled dough, leaving a 1/2-inch border on one long edge.

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or floss, cut the log into 12 equal pieces (about 1 to 1 1/4-inch thick).

Place each piece cut-side up on a lightly floured tray or parchment-lined sheet, spacing them about 1 inch apart. Cover loosely with plastic wrap or a damp towel and let rise for 30–40 minutes until puffy.

Heat oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a thermometer for accuracy. Oil should be deep enough to allow the mandaze to float (about 2–3 inches).

Carefully drop 2–3 pieces at a time into the hot oil, cut-side up, to avoid overcrowding (they will expand). Fry for about 1½–2 minutes per side, turning once with a slotted spoon, until golden brown and puffed. Total frying time per batch ~3–4 minutes. Adjust heat as needed to keep oil near 350°F.

Use a slotted spoon to transfer fried mandaze to a wire rack set over a baking sheet or paper towels to drain briefly.

While still warm, dust generously with icing sugar (powdered sugar). Optionally, for a glossy finish, brush lightly with a thin sugar syrup (1 part sugar dissolved in 1 part hot water) before dusting.

Serve warm. Mandaze are best the day they are made but can be reheated briefly in a low oven (300°F / 150°C for 5–8 minutes) to refresh.