Perfect Maandazi

So let me tell you something about this extra delicious kind of bread called Maandazi, they are very famous particulary in the coastal areas such Zanzibar, Mombasa and Pemba but also widely loved in the East Africa. Other than being quick and tasty dish to prepare, Maandazi was and would probably still be the source of income for many housewives as they would display their freshly fried maandazi at their door step or some would sell at convenient stores, and some would even walk around from street to street or have a shade at  popular areas in no specific time. Now, you dont have to be a Zanzibari or East African to love this, believe me, the aromas of coconut milk and cardamoms will not keep you too far from loving this, as I was growing up and until today the trend of eating Maandazi has not faded at all. Its one of the quickest and satisfying food you can make anytime a day. When I make Maandazi in my home its always a double measurement coz my kids love it for breakfast, lunch, snack and dinner if there's any leftovers..... So, let me not keep you in suspense..... Serves: 4 Preparation time:         20 minutes Resting time to rise      45 mins to 1 hour depending on the temperature Frying time:                 10 minutes Ingredients: 4 Cups All purpose white flour 4 tspn dry yeast ½ teaspoon ground cardamom 1 cup sugar 1 1/4 to 1 1/2 coconut milk (can be substituted with warm milk) 1 tbl canola/veg oil (optional) 1 qt cooking vegetable oil (depending on the size of deep fryer) Method: Place half of the coconut milk/milk in a large mixing bowl, add the yeast and let it stand for about 5-7 minutes. Once the yeast has bloomed, add the flour, sugar and cardamom powder, add the rest of the liquid and start the mixer , add the oil and keep on kneading for about 7-10 mins  ( if you are using your hand, make a big mountain with flour, make a well at the center and pour the liquid at the center and start mixing once combine, add the rest of your liquid and knead for about 10 mins) Do not over knead your dough, if its little sticky its ok, just rub some greese in your hands and continue. Divide the dough into 5 /6 equal potions ( depending what size you want). Heat the vegetable oil deep fryer (250 c) ensure the oil quantity is at least ¾ the size of the fryer. Place the dough on flat surface, sprinkle flour at the bottom and on top of the dough and roll out to about 1/8 inch thick. Cut them into 4 equal triangle potions and keep them for about 15-30 minutes (time may vary depending on the room temperature) to rise double the size. Fry 3 or 4 Maandazi at a time depending on the size of the deep fryer. Dip the Maandazi on the same facing side into hot oil, (the base will be at the bottom) they will rise like air filled balloons you need to flip them immediately to the other side. Fry the other side till they turn light brown and get them out. Do not over cook. Keep them in a paper towel to drain any excessive oil. Do not over knead the dough, the quicker the mix the better Maandazi will be very soft. While frying do not turn them before they rise, they will be very flat and also do not let them over rise they bust when rising they will be filled with oil.

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