How to make Soft, Fluffy Mandazi – A Kenyan Breakfast classic
Mornings in Kenya often begin with comforting flavors and aromatic rituals. The most nutritious breakfast pairing is mandazi- fluffy, lightly sweet- and Kenyan chai (tea). Together, they create a sensory experience rooted deeply in culture and daily life.
What is mandazi
Mandazi, also known as Swahili buns or African doughnuts is a breakfast favorite across Kenya. Typical shapes ranges from triangles to ovals often plain, but sometimes flavored with coconut and grated lime. In this blog, you’ll learn how to make soft, fluffy mandazi at home- with tried and tested tips that ensure perfect results.
Ingredients
3 cups all-purpose flour (sifted for lightness)
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
¾ cup war regular milk (coconut milk, optional)
2 tablespoon of margarine or butter (softened)
2 eggs (for optional, for extra fluffiness)
Vegetable oil
Step-by-step recipe
- Mix the ingredients
In a large mixing bowl, add flour, sugar, salt and baking powder. Mix well to evenly distribute the ingredients. Add the softened butter/margarine and egg. Gradually pour in the milk while kneading.
- Knead the dough
Knead for about 8-10 minutes until smooth. The longer you knead, the longer the gluten develops, which gives your mandazi a fluffy interior. Your dough should be soft but not sticky.
- Rest the dough
Cover the bowl with a clean kitchen towel and let the dough rest for about 30-35 minutes. This allows baking powder and gluten to activate, making the mandazi airy.
- Shape the mandazi
Roll the dough about ½ inch thick. Cut into triangles, squares, or rounds- traditional mandazi is triangular.
- Fry until golden
Heat oil in a deep frying pan on medium-high heat. Fry in small batches until golden brown, flipping to cook evenly. Place on a paper towel to drain excess oil.
Pro tips for perfect mandazi
- Use coconut milk or regular milk instead of water for richer flavor and softer texture
- Do not rush the resting stage- this is the secret for fluffiness
- Maintain medium oil temperature (170˚C). If the oil is too hot, the mandazi will be brown very quickly without cooking inside.
- Dust lightly with powdered sugar for extra sweetness
- Adding too much flour makes mandazi dense
Now that you know how to make soft, fluffy mandazi its time to bring this Kenyan breakfast classic to your kitchen. Pair with Kenyan chai, enjoy it with the family, or share it friends- you will taste the real essence of Kenya hospitality.
Making mandazi is not just about food- it is about preserving the tradition and creating warm, comforting moments around the table.