Mandazi an East African donut which are normally have egg and are deep fried. I tried the baked eggless version. This whole wheat yeast bread is slightly sweetened with jaggery and super soft with coconut and cardamom flavor. This is a winner in my house as it satisfies the sweet tooth and the coconut lovers. As easy breakfast recipe. This bread tasted best the day after it was baked. Just warm it up a bit and serve with tea or coffee. It also tasted yum with a drizzle of agave syrup. The agave is optional, only use it if you want the bread to be sweet.



whole wheat flour 2 1/2 cups
jaggery powder 5 tbsp
yeast 1 tsp
freshly grated or desiccated coconut 4 tbsp
coconut milk 3/4 cup
cardamom powder 1/2 tsp
water 1 cup or less
oil 3 tbsp


Warm the water in microwave for 30 secs.
Mix all the dry ingredients, to this add the coconut milk and mix.
Add warm water for form a soft dough.
Note: add lil water and mix till the soft dough is formed. Don’t make the dough sticky. I used less than 1/2 cup of water, but this again depends on the wheat flour
Knead the dough by hand or using a stand mixer for 12 mins.
Place the dough in an greased bowl and put it in a warm place (in side the oven with light ON) for 60-80 mins or until dough has doubled in size.
Knead the dough for 6 mins and divide into 6 equal parts and shape them like balls.
Roll each ball into a 1/2 inch thick circle and cut it diagonally into 4 pieces to form triangles.
Place each of the triangles on tray lined with silpad or parchment paper.
Brush the top of these triangles with lil oil to get a nice brown color.
Keep the baking tray in a warm place and let it proof for 1 hour.
Preheat the oven to 355 for 10 minutes.
Bake for 15 minutes till the triangles become brown.
Enjoy the slightly sweet coconut donuts for breakfast or for an evening snack.


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