Make delicious, soft, lemon-flavored East African (Kenyan) mandazi without milk, yeast, or eggs! This easy recipe, which only uses a handful of ingredients, will definitely blow you away! Serve your mandazi with a hot cup of Tangawizi Chai for a complete breakfast,
snack, or brunch experience! *This post may contain affiliate links — as an Amazon Associate I earn from qualifying purchases, at no extra cost to you. This mandazi with lemon recipe always wins! With self-raising flour as a key ingredient, it is convenient as do not have to measure out any baking powder or yeast. Also, made with no yeast, milk, or eggs, this
is a simple recipe that you can make regularly! It is also great for batch-cooking; feel free to double the ingredients in this recipe for one kilo of flour, triple for 1.5kg, quadruple for 2kg of flour, and so forth! Serve your mandazi with a hot cup of Tangawizi Chai for a complete breakfast, snack, or brunch. Also, make sure to
try Nyama Choma, Kachumbari, and Pilau Rice for the complete Kenyan experience. For those who do not know, mandazi refers to buns made by deep-frying dough. It is especially popular in the East African countries of Kenya, Uganda, Tanzania, and Somalia, and is normally served for breakfast with sweetened tea, or enjoyed as it is, as a snack or served as a dessert. This is a simple summary, a printable recipe card with the full measurements has been
provided at the bottom of this page. Here are the ingredients you will require to make eggless mandazi:- Here is how to make eggless, delicious, and soft mandazi without milk:- Why does mandazi become hard? There are a few reasons why mandazis become hard: Are beignets and mandazi the same thing? While beignets and mandazi are very similar, they are not the same thing. They have the major similarity in that both are made from cut-out pastry, which is then deep-fried. Beignets are normally made using rich ingredients such as evaporated milk and butter. The fried dough is then dusted with powdered sugar. Mandazi, on the other hand, uses very basic ingredients namely flour, sugar, yeast or baking powder, and warm water. These ingredients are then combined into a dough, deep-fried, then served as it is, without dusting with powdered sugar. more East African recipes for you to tryThese delicious recipes are on fire!! So certainly make sure to check them out!
Great news, you have made it this far which means you probably made or are making this recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below. Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like my Facebook for the latest updates! Don't forget to subscribe to my YouTube channel or Newsletter for regular recipe notifications! Easy and Soft Kenyan Mandazi RecipeMake delicious, soft, lemon-flavored East African (Kenyan) mandazi without milk, yeast, or eggs! Prep Time 10 mins Cook Time 20 mins Resting Time 20 mins Total Time 50 mins Course Breakfast, brunch, Dessert, Snack Cuisine African, East African Servings 40 Calories 74 kcal Rolling board and rolling pin
Useful Tips
Variations
Calories: 74kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 15mgPotassium: 10mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 1mgCalcium: 2mgIron: 1mg or simply PIN on Pinterest for later!! Reader InteractionsHow do you make sweet and soft Mandazis?Preparation. In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt. ... . Turn the dough out onto a floured surface and knead until smooth. ... . Heat the oil in a large pot until it reaches 350˚F (180˚C).. Working in batches, fry the mandazi for 2-3 minutes per side, until golden brown. ... . Enjoy!. Why are my Mandazi not soft?What Makes Mandazi Hard? If your Mandazi turns out hard, that's because you must have added too much flour. The dough for Mandazi should be soft and stretchy, easy to roll out and not hard. Avoid adding too much flour when kneading your dough.
How do you make soft Mandazi water?Mix the water, butter (or margarine, or oil), milk, and egg together. Gradually add this mixture to the flour while kneading into dough. (If not using milk and egg use additional water as necessary.) Knead until a smooth and elastic dough is formed—fifteen to twenty minutes.
Can Mandazi dough be left overnight?Let the dough rest in a warm place – preferably overnight or until double in size (the dough could rise in a few hours if you live in a warm climate).
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