Maandazi (Swahili Doughnuts) is a traditional Tanzanian recipe (originating on the Island of Zanzibar) for a classic yeasted flour doughnut with cream and coconut cream flavoured with cardamom and cinnamon that's deep fried before serving. The full recipe is presented here and I hope you enjoy this classic Tanzanian version of: Swahili Doughnuts (Maandazi).
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Ingredients:
1l Coconut Cream
200ml double cream
3 tbsp ghee
1 tsp ground cardamom
generous pinch of cinnamon
pinch of salt
4 tbsp sugar
700g fine white flour
2 tbsp dried active yeast
oil for frying
Method:
Mix the cream and coconut cream together then warm the mixture to body temperature and stir-in the yeast. Meanwhile mix the ghee, sugar, salt, cardamom and cinnamon together then add to the cream mix. Finally add the flour a little at a time until you have a fairly stiff dough. Tip onto a floured surface and knead for at least 15 minutes. Place the dough in a greased bowl, cover with a towel and place in a warm spot to raise for at least 45 minutes.
Knock the dough back and then break fist-sized chunks to form into doughnuts. Place on a greased tray, cover and allow to raise for 30 minutes. Meanwhile heat your oil in a deep-fat fryer or a wok. Place the doughnuts in this a little at a time and fry until golden brown (you may have to turn them over half-way through cooking.
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