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Mini Soft Mandazi Recipe

Mini Soft Mandazi Recipe – Sweet, Spiced & Delicious

These mini soft mandazi are a delightful fusion of traditional East African mandazi and flavorful mahamri. They’re soft, fluffy, and infused with sweet spices like cardamom and cinnamon—perfect for breakfast, snacking, or tea time. Made without coconut milk but rich in flavor, these bite-sized treats are ideal for festive gatherings or everyday enjoyment.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting/ Proofing Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Cuisine East African (Swahili-inspired)
Servings 8

Equipment

  • 1 Mixing Bowl
  • Measuring cups & spoons as needed
  • 1 Rolling Pin
  • 1 Thin bread knife or dough cutter
  • 1 Deep frying pan or pot
  • 1 Slotted Spoon
  • Paper towels
  • 1 Clean Kitchen Towel

Ingredients
  

  • 3 cups all-purpose flour
  • 6 tbsps sugar (or adjust to taste)
  • 1 tsp yeast
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp cardamom (or ¾ teaspoon if freshly ground)
  • ⅓ tsp salt
  • 1 tbsp margarine/ butter
  • 1 egg
  • 1 cup milk (May vary)
  • Cooking oil for deep frying

Instructions
 

  • Mix the Dry Ingredients
    Start by adding the dry ingredients into a large bowl - the flour, sugar, yeast, baking powder, cinnamon, and cardamom (use less if grinding your own at home)
    Give these a good mix with your hands or wooden spoon.
    Finally, add the salt last so it doesn’t directly contact the yeast. Mix thoroughly.
  • Incorporate the Margarine
    Rub in the margarine using your fingers until the mixture resembles fine crumbs.
  • Add the Wet Ingredients
    Make a well in the center of the dry mix. Add the egg and half of the milk.
    Stir with a wooden spoon to begin forming the dough.
    Gradually mix in the rest of the milk with your hands until you achieve a soft, pliable dough. The milk amount may vary slightly depending on the flour brand. You may use a cup or slightly less.
  • Knead the Dough
    Transfer the dough to a floured surface and knead for 5 minutes.
  • Proof the Dough
    Cover the dough with a clean kitchen towel or cling film.
    Place in a warm area for 1 hour to rise. If your kitchen is cold, use a warm microclimate—like a turned-off oven with the light on or, place it over a pan with warm water.
    Rested and well proofed dough.
  • Knead Again, Roll, and Cut
    After an hour, knead the dough for 2–3 more minutes to eliminate air bubbles and improve texture.
    Flour your work surface and roll out the dough to 1 cm thickness. Use a sharp knife or thin bread knife to cut into small, bite-sized pieces.
  • Heat Oil and Test
    Heat oil in a deep pan.
    Use a small test piece of dough to check the temperature. It should brown evenly without burning or absorbing too much oil.
  • Fry to Perfection
    Carefully slide the mini mandazi into the oil. Don’t overcrowd the pan.
    Pro Tip: Flip them immediately after placing them in the oil to avoid large air pockets.
    Fry until golden brown on both sides.
    Fry the mini mandazi until golden brown on both sides
  • Remove and drain on paper towels.
    Fry the rest the same way until all the mini mandazi are done.
  • Serve
    Enjoy your mandazi warm or cooled with your tea, favorite beverage, or as is.
    enjoy your mini soft mandazi with your favorite beverage

Notes

FAQ – Mini Soft Mandazi

Q1: Can I use coconut milk instead of regular milk?

Yes! Coconut milk adds a rich, tropical flavor and makes the mandazi more like traditional mahamri. Simply substitute in equal measure.

Q2: How do I store leftover mandazi?

Store cooled mandazi in an airtight container at room temperature for up to 2 days. To reheat, lightly warm them in the oven or microwave.

Q3: Can I freeze mandazi?

Absolutely. Let them cool completely, then freeze in a zip-top bag for up to 1 month. Reheat directly from frozen using a microwave or oven. You can also get them out of the freezer the night before to thaw completely by morning.

Q4. Can I make the mandazi dough ahead of time?

Yes, you can make mandazi dough in advance. After kneading, allow it to rise, punch it down, then refrigerate it overnight. The next day, bring the dough to room temperature before rolling and frying.
Alternatively, you can let the dough rise overnight at room temperature (if it's cool), then punch it down and proceed with shaping and frying. Both methods work well and help deepen the flavor of your mini mandazi.

Q5: What oil is best for frying mandazi?

Use a neutral-flavored oil like a vegetable oil. Make sure it’s heated to the right temperature to prevent greasy results.

Q6: What if I don’t have cardamom?

You can skip it or replace it with nutmeg or allspice. However, freshly ground cardamom adds an authentic flavor that’s worth using if you can.

Q7. What is the difference between mandazi and mahamri?

Mandazi is a soft, lightly sweetened fried dough often flavored with spices like cinnamon. Mahamri includes yeast and cardamom, giving it a slightly fermented flavor. This recipe blends the best of both for a rich, sweet spiced mandazi flavor.

Q8. How do I make mandazi soft and fluffy?

Use a combination of yeast and baking powder, incorporate beaten egg and milk, and let the dough rise fully in a warm place. Kneading after the rise also helps improve softness.

Q9. Can I make mini mandazi without eggs?

Yes, you can substitute the egg with 2 tablespoons of plain yogurt or a flaxseed egg. However, the egg adds richness and helps the mandazi stay soft longer. You can also check out our soft 4-ingredient mandazi recipe without eggs here.

Q10. How do I grind fresh cardamom at home?

Crack open the pods, remove the seeds, lightly roast them, and grind them in a mortar and pestle or spice grinder. Freshly ground cardamom adds deep, fragrant flavor to your cardamom cinnamon mandazi. I will soon share a recipe where I grind cardamom at home on the blog.

Q11. Why are my mandazi absorbing too much oil?

If your mandazi are absorbing too much oil, the most common cause is that the frying oil isn’t hot enough. Always heat the oil to the right temperature before frying—use a small test piece of dough to check. It should bubble and rise gently without burning.
Also, avoid overcrowding the pan. Adding too many pieces at once can lower the oil’s temperature, leading to soggy mandazi. Fry in small batches to maintain consistent heat and achieve perfectly golden, crisp, and non-greasy results.

Q12. What else can I serve with mandazi?

Enjoy with chai, black tea, coffee, passion juice, or even a mango smoothie. They’re great on their own or with a light fruit jam.
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