In the coastal regions of East Africa, Mahamri are popular.These doughnuts are made with coconut milk and spiced with cardamom.Mahamri/mandaze are great treats to make for family gatherings or to enjoy at breakfast along with a cup of tea or coffee.
Step 1: The yeast should be combined with water, sugar and flour.
In a medium sized bowl, measure in the yeast and mix in a pinch of sugar, flour and warm water.Take the yeast out of the bowl and let it rise for ten minutes.The yeast is helped by the sugar and flour.The yeast will have a foamy texture when it rises.
Step 2: The mixture includes flour, sugar, cardamom, coconut milk and yeast.
In a large bowl, combine all the ingredients.The dough should be formed from the mixture.
Step 3: The dough should be kneaded with your hands.
Take the dough out of the bowl and put it on the counter or cutting board.The dough is soft and smooth after being kneed for a minimum of 15-20 minutes.You should continue kneading if the dough is still sticky.
Step 4: The dough should be left to rise.
After kneading the dough, put it back in the large bowl and cover it with a cloth.The dough should be left in a warm place for eight hours or overnight.The dough has enough time to fully rise.The dough has finished rising if it is double its original size.The dough may only need a couple hours to rise if you live in a warm area.If you don't know how long you should leave it, check the size of your dough.
Step 5: The dough should be divided into five balls.
Divide the dough into five equal balls after it has risen.The best way to treat the dough is with a light hand.
Step 6: Allow the dough balls to rise after coating them with flour.
After you have made your five balls of dough, sprinkle flour on a counter or cutting board and roll the balls in the flour to coat them.The dough should rise for 15 minutes after being covered with a clean cloth.
Step 7: Roll out the balls and shape them.
Roll each ball with a rolling pin after sprinkling more flour on the cutting board.The balls should now look like circles.If the dough is large, cup it with your hands and shape it into circles.
Step 8: The dough should be cut into quarters.
Cut each circle into quarters with a sharp knife.You will have 20 triangular pieces of dough, which you will fry up and make into mahamri.
Step 9: Pour the oil into the pan.
The cooking oil should be poured into a deep frying pan after the dough is prepared.Make sure to put at least three inches of oil in the pan.A high smoke point is meant to be used in deep frying.Olive and vegetable oil have a lower smoke point than peanut oil.
Step 10: The oil should be tested.
It is important that the oil is hot enough to properly fry the dough.Drop a small corner of dough from one of the triangles into the pan to see if the oil has heated completely.The oil is hot enough for frying if the dough stays at the bottom of the pan for a couple seconds.If you drop the dough in the pan and it doesn't change size, you will need to keep heating the oil.After another five minutes, check to see if the oil is ready.
Step 11: Take four mahamri and put them in the oil.
Make sure the dough triangles don't overlap by placing them in the pan.A spoon can be used to splash oil over the top of the mahamri.
Step 12: The mahamri should be flipped.
If you notice that your mahamri are starting to turn golden brown, you can flip them with a spatula.They should be golden brown by the time they're cooked for a minute on this side.
Step 13: The mahamri should be removed.
After they have finished frying, use a spoon to scoop up the mahamri.Place them on a large plate lined with paper towels to absorb the excess oil.
Step 14: Fry the other mahamri in batches.
Fry the other sixteen mahamri in batches of four at a time.Place the mahamri on the platter with the paper towels.
Step 15: Serve warm.
Allow the mahamri to cool for a few minutes, then serve them.They can be eaten alongside the traditional dish of pigeon peas cooked in coconut milk, or you can enjoy them with a steaming mug of coffee or tea.