Description
Traditional Tanzanian doughnuts, lightly sweetened and infused with cardamom and coconut milk, perfect for tea time.
Ingredients
Scale
- 3 cups all-purpose flour, plus extra for kneading and rolling
- 1 teaspoon active dry yeast, dissolved in ¼ cup warm water with a pinch of sugar
- 3 tablespoons sugar
- ½ teaspoon salt
- 1½ teaspoons ground cardamom
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup full-fat coconut milk
- 2 tablespoons neutral oil, plus more for frying
- Powdered sugar, optional, for dusting
Instructions
- Activate the yeast by combining it with warm water and a pinch of sugar; let sit for 5 minutes until foamy.
- Mix the flour, sugar, salt, cardamom, and cinnamon in a large bowl. Make a well in the center, add the egg, coconut milk, oil, and yeast mixture; mix until a soft dough forms.
- Knead on a floured surface for 5–8 minutes until smooth and elastic. Add flour as needed to prevent stickiness.
- Rest the dough in a lightly oiled bowl, covered, for 1 hour until doubled in size.
- Roll the risen dough into a circle or rectangle, about ¼ inch thick, and cut into triangles.
- Rest the cut pieces for 15–20 minutes on a floured tray, covered with a towel.
- Fry in hot oil (around 170°C or 340°F) for about 2 minutes per side until golden brown.
- Drain on paper towels and dust with powdered sugar if desired. Serve warm.
Notes
For a quicker version, use baking powder instead of yeast and skip the rising time. Best enjoyed fresh and warm, can keep for a day at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Tanzanian
Nutrition
- Serving Size: 1 doughnut
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg