Mandazi

Warm 400 ml coconut milk over low heat until it's warm but not hot. Stir in 7 g instant yeast and let sit for 5 minutes.

In a large bowl, combine 675 g flour, 215 g sugar, 1 tbsp ground cardamom, and 1 tsp salt. Pour in the coconut milk with the yeast and knead into a soft, smooth dough.

Knead the dough by hand for about 15 minutes, until smooth and elastic. Cover the bowl and leave in a warm place for 90 minutes, until the dough has doubled in size.

Divide the dough into 6 portions. Lightly knead each portion, shape into a ball, roll out on a floured surface to about 1.5 cm thick, and cut into 4 triangles.

Cover the triangles with a clean towel and let rest for another 30 minutes. Meanwhile, pour 1000 ml vegetable oil into a deep pot, filling it no more than two-thirds full, and heat to 180°C.

Fry the mandazi in batches of 3: 2–3 minutes per side, turning gently, until golden brown and puffed up. If the crust darkens too quickly, lower the heat.

Remove the finished mandazi with a slotted spoon onto paper towels to drain excess oil, and serve warm.