Doughnuts (Rwandan Mandazi)

Rwandan mandazi are little African doughnuts that are truly addicting. Basically fried dough, one of my favourite things. These are typically made with less sugar than American style doughnuts, but they a have subtle flavour of coconut, cardamom and cinnamon. These Rwandan mandazi are crispy on the outside and soft and chewy on the inside. They are often made in the shape of a triangle but can also be made round as well.

3 cups all-purpose flour, unbleached
½ cup coconut milk
½ cup sugar
1 egg
1 tsp. active dry yeast
½ cup warm water
1 Tbsp. vegetable oil
½ tsp. sea salt
1 tsp. cardamom
1 tsp. ground cinnamon
vegetable oil, for frying
2 Tbsp. confectioners' sugar for dusting

In a small bowl mix the yeast and warm water and stir. Let sit for 5 minutes until yeast dissolves.

In a large mixing bowl, add flour, salt, cardamom, and cinnamon and mix. Add vegetable oil, egg, coconut milk, sugar and yeast mixture.

Mix everything until the dough is not too sticky and it no longer sticks to the side of the bowl, add additional flour as needed (you can use the dough hook on your mixer for this).

Place the dough in an oiled bowl and cover with a towel or plastic wrap. Let it rest for about an hour until the dough rises a little.

Heat oil in a deep fryer to 350°F (180°C) or use a deep frying pan or wok.

Cut the dough into about 6 pieces to make it easier to roll and cut. Roll each piece so that the dough is about ½" in thickness.

Cut into triangles and place in hot oil. Fry on both sides until golden. Place donuts on paper towels to drain any excess oil. Repeat with remaining dough.

Sprinkle with confectioners’ sugar and serve.

Makes 12.