Mandazi (East African Doughnuts)
Mandazi are East African doughnuts, sold as street food in Uganda, Kenya and Tanzania. This version makes a firm, rolled dough rather than a batter, so the balls hold their shape in the oil and puff up golden. Lemon zest and vanilla give a light fragrance, and optional ground cloves add a warm spice note. The dough needs only a short rest, so you can go from bowl to fryer quickly.
Instructions
Sift the flour and baking powder together into a large bowl so the leavening is evenly spread through the flour.
Stir in the salt, lemon zest, sugar and cloves if you are using them.
Add the margarine or butter and rub it into the flour with your fingertips until the mixture looks coarse and crumbly.
Mix the vanilla into the water, then pour it into the flour mixture and stir until a firm dough forms.
Knead the dough for about 2 minutes, until it stops sticking to your hands. Cover it and let it rest for 10 minutes.
Dust a work surface with flour and roll the dough out to about 1 inch thick. Cut it into 10 equal squares and roll each square into a ball.
Heat a pan of vegetable oil over medium heat. Fry the dough balls in batches of 5 for about 10 minutes, until they are puffed, evenly brown on all sides and cooked through in the middle.
Lift the mandazi out of the oil when they are done and serve them.
Make it personal.
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