Mandazi are spicy, fluffy East African doughnuts and they are next-level delicious
Served with a luscious dark chocolate-and-citrus sauce? You’ll go back for more, guaranteed!
@keletso.motau adds his own special touch to these East African delights by infusing ClemenGold flavours into the chocolate sauce: the perfect companion to the cardamon-spiced doughnuts.
Mandazi with ClemenGold-infused chocolate sauce
Serves 6
Difficulty: EASY
Preparation: 20 minutes
Cooking: 15 minutes
Difficulty: EASY
Preparation: 20 minutes
Cooking: 15 minutes
INGREDIENTS
475 g flour, plus extra for dusting
100 g sugar
1½ t baking powder
4 t ground cardamom
½ t salt
1 free range egg, beaten
1 can coconut milk
Canola oil, for frying
zest of 1 ClemenGold™
50 g caster sugar
For the chocolate sauce:
INGREDIENTS
1 cup coconut cream
1 cinnamon stick
1 clove
Rind of ½ ClemenGold™
100 g dark chocolate, roughly chopped
Method
- To make the mandazi, mix the flour, sugar, baking powder, 2 t of the ground cardamom, and salt in a large bowl. Make a well in the centre and add the egg and coconut milk. Mix together to form a soft dough.
- Turn the dough out onto a floured surface and knead for 10 minutes until smooth. Cover with a cloth and allow to rest for 10 minutes.
- Cut the dough in half and form into 2 balls. Roll out each ball into a 2 cm-thick circle, then divide each circle into 8 triangles by making 4 cuts through the centre.
- Fry the dough triangles in the canola oil until golden brown on all sides. Remove from the oil, and place onto a paper towel.
- Mix the ClemenGold™ zest and caster sugar with the remaining ground cardamom, and sprinkle over the cooked mandazi.
- To make the chocolate sauce, heat the coconut cream, cinnamon, clove and ClemenGold™ rind in a saucepan until hot, but not boiling.
- Place the chocolate in a bowl, then strain the coconut mixture and pour over the chocolate while it’s still hot. Mix until the chocolate sauce is smooth, and serve with the mandazi.
Get cooking!