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Recipe Card
ingredients
- 3 1/2 cups all purpose flour
- 1 teaspoon cardamom
- 1/2 teaspoon salt
- 1 cup full-fat unsweetened coconut milk, at room temperature
- 1 1/2 tablespoons (21 g) active dry yeast
- 1/2 cup sugar
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Filling
ingredients
- 2 quarts vegetable oil, for frying
- 1/2 cup Nutella®
- Powdered sugar (optional), for dusting
Method
Step 1
In a large mixing bowl, combine the all-purpose flour, ground cardamom, and salt. Set aside.
Step 2
In a separate bowl, mix the coconut milk, yeast, and sugar until well combined. Set aside to proof for 10 minutes.
Step 3
Make a well in the center of the flour. Crack in the eggs, then pour in the melted butter. Give it a nice whisk to break the eggs. Add the coconut milk mixture using a wooden spoon, slowly stir the flour mixture into the wet ingredients, then continue to knead until you have a soft, elastic dough (about 5-6 minutes using a stand mixer with a dough hook or 15 minutes by kneading by hand). You may need to add more flour if the dough is too sticky.
Step 4
Grease a large bowl and set the dough inside. Cover with a clean, damp cloth or plastic wrap and let it rest at room temperature for about an hour or until doubled in size.
Step 5
Line a baking sheet with a paper towel and another with parchment paper set aside.
Step 6
Deflate the dough and knead for about a minute. If it’s too sticky, add 2 tablespoons of flour. Divide the dough in half. Roll the dough on a floured surface into a large rectangle about ½- 1 inch thickness. Use a pizza roller or sharp knife to cut into rolls, then squares, about 2x2 inches (or desired shapes, often triangles or squares). Place the shaped dough on the baking sheet with parchment. Cover with a kitchen towel.
Step 7
Heat vegetable oil in a deep skillet, wok, or large Dutch oven over medium-low heat until it reaches 350°F. Slowly dip in the mandazi pieces, ensuring not to overcrowd the pan. Fry until golden brown on both sides, about 2-3 minutes per side. Repeat until there is no more dough left. (Ensure the oil is hot enough to get that crispy exterior).
Step 8
Remove the mandazi from the oil using a slotted spoon and place them on the baking sheet lined with a paper towel to release any excess oil.
Step 9
Scoop the Nutella® into a medium-sized piping bag fitted with a long tip. Once slightly cooled, use a wooden skewer, toothpick, or metal tip to poke a hole in the mandazi, then fill each with Nutella®. Sprinkle it with powdered sugar (optional). Serve warm with Chai tea if desired.