Mandazi

Method

Combine flour, sugar, baking powder, salt and cardamom in a large mixing bowl. In another bowl, whisk together eggs and milk until well blended. Pour the wet ingredients into the dry ingredients and mix until a soft, slightly sticky dough forms; knead gently for 2-3 minutes until smooth. Cover the dough with a damp cloth and leave to rest for 30 minutes at room temperature. Heat oil to 180°C in a deep pan or wok. Divide dough into 12 equal portions and gently shape each into a small oval. Carefully lower mandazi into the hot oil in batches of 3-4, frying for 2-3 minutes per side until deep golden brown and puffed. Remove with a slotted spoon and drain on kitchen paper. Serve warm, traditionally accompanied by tea or with a savoury bean stew.