Mandazi Coconut

Preparation

1. In a large bowl, whisk together the flour, sugar, baking powder, ground cardamom, and salt. Make a well in the center.
2. In a separate bowl or jug, lightly beat the egg, then combine with the coconut milk and melted butter. Pour the wet ingredients into the well in the dry ingredients. Add the coconut flakes if using.
3. Mix until a soft dough forms. Turn out onto a lightly floured surface and knead gently for 3–5 minutes until smooth. Do not over-knead — mandazi dough should be soft and slightly tacky, not stiff like bread dough.
4. Shape the dough into a ball. Lightly coat with oil, place back in the bowl, and cover with a clean cloth. Let rest at room temperature for 20–30 minutes — this relaxes the gluten and makes rolling easier and produces fluffier mandazi.
5. Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a circle about 5mm thick. Cut each circle into 4 triangles (the classic mandazi shape) or into squares or rectangles. Alternatively, use a round cookie cutter for circle shapes.
6. Heat the vegetable oil in a deep pot to 170–180°C (340–350°F). The oil must be deep — at least 8cm. Test with a small piece of dough — it should rise to the surface within 5 seconds. Fry the mandazi in batches of 4–6 pieces. Fry for 2–3 minutes per side, turning once, until golden brown on both sides and puffed up. Remove with a slotted spoon and drain on paper towels. Serve warm, dusted with powdered sugar if desired.