mandazi with coffee and cinnamon
Tasty autumnal spices give this mandazi with coffee and cinnamon its warming taste. This deep-fried cookie is a variation on the traditional mandazi from Kenya. In the traditional version, only cardamom is used. That spice combines so well with coffee and cinnamon! After baking, I sprinkled the mandazi generously with cinnamon sugar. Nice to dip in chocolate milk as you do with Spanish churros, but also delicious with a cup of coffee for breakfast.
Mandazi with coffee and cinnamon from Kenya
For ± 12 small mandazi
150 g (1 cup ) flour
40 g (3 tbsp) sugar + 1-2 tbsp extra for the cinnamon sugar
5 g (1 tsp) baking powder
pinch of salt
1 tsp cinnamon + ¼ tsp for the cinnamon sugar
1 tsp instant espresso or coffee powder
½ tsp ground cardamom
15 g (1 tbsp) (vegan) butter at room temperature
± 60 ml (¼ cup) water
oil for frying
In a bowl, mix together the flour, sugar, baking powder, salt, cinnamon, espresso powder and cardamom. Rub in the butter with your fingertips until very small crumbs form.
Mix in just as much water as you need to form a nice, soft dough. Knead for a few minutes and then leave to rest covered with a tea towel on the countertop for ± 30 minutes.
Heat the oil in a large pan or deep fryer to 180 °C/ 360 °F.
Roll the dough out into a rectangle of about ½ cm / ¼ inch. Cut into fingers and fry a few at a time for a few minutes until nicely browned and cooked. Turn the mandazi regularly.
Remove from the pan and drain on a plate lined with kitchen paper. Mix the rest of the sugar with the rest of the cinnamon.
Sprinkle with cinnamon sugar to taste.
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