Prep time 40 mins + 4 hrs 20 mins proving
For the Mandazi
3 cups all-purpose flour
10 tbsp. brown sugar
1 tsp. instant yeast
1 ½ tsps. ground cardamom
1 tsp melted butter/ghee
1 cup coconut milk
Vegetable oil, to deep fry
Icing sugar to garnish
For the chai
2 tsps. loose black tea leaves
1 cup boiling water
4 tsps. sugar
In a large bowl, mix together flour, sugar, yeast, cardamom and melted butter. Add in the coconut milk slowly, mixing first with a spoon, then with your hands as the dough becomes firmer. Transfer the dough to a lightly floured surface and knead for at least 15 minutes, until the sough is smooth, not sticky, elastic and develops a slightly yeasty smell. Transfer to a lightly greased bowl, cover and allow to rise for 4 hours, until the dough has doubled in size. When the dough has proofed, divide the dough into 5 equal balls. Cover and allow to rise for an additional 20 minutes.
Heat the vegetable oil over low heat. On a lightly floured surface, roll the dough balls into 5-6 inch discs, then cut into quarters. Test the temperature of the vegetable oil by dropping in a small piece of dough; if it remains at the bottom of
the pot for a few seconds before rising up, the temperature is correct.
Fry mandazi two at a time, using a spoon to splash oil over the top of them once they rise to ensure they puff up. Cook for 2-3 minutes on either side, until golden brown. Transfer to a plate lined with paper towels to absorb excess oil.
For the tea, heat tea leaves and water together until boiling. Strain well and sweeten with sugar to preference.
Serve the mandazi with a glass of sweetened Kenyan chai and a dusting of icing sugar.