Maandazi (East African donuts) are a special treat. The taste of maandazi is very different from western donuts. First, one can never get tired of eating maandazi. Second, they are more like bread inside. Third, maandazi are not as oily and sugary as western donuts.

To prepare, please start one hour and a half to prepare before time to eat. The dough is very similar in consistence to regular bread dough. Serves 8 


  • 2¼ tsp dry yeast
  • ½ cup warm water
  • 1 tsp sugar
  • 1 tsp ground Cardamon
  • 3 cups all purpose flour
  • 2-4 tbsp extra sugar
  • ¾ cups coconut milk
  • 1 tbsp oil (optional)
  • oil for deep frying


  1. Dissolve 1 tsp sugar in ½ cup warm water. Then, dissolve yeast in the same mixture. Cover with a plastic wrap until the yeast rises.
  2. Add into mixture the remaining sugar, oil, cardamon and ½ cup of coconut milk.
  3. In a bowl, mix flour into yeast mixture. If the dough is too hard to handle, add the remaining coconut milk, about a tbsp at a time.
  4. If it is too soft, add flour a little bit at a time.
  5. On a flat floured surface, continue to knead the dough for 10 minutes until it becomes elastic. Move the dough to a clean lightly oiled bowl, cover with a clean cloth and let it rise.
  6. Once it has doubled in size, knead the dough for an additional 2 minutes.
  7. With a rolling pin, roll the dough to about 1/2 cm thin. Use a round cookie cutter or a similar utensil to cut the dough into regular shapes.
  8. Deep fry in vegetable oil until golden brown.

Serve at room temperature or warm in microwave for 10 seconds.

I did post this recipe for the first time in Nov/01/2009 at 

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