Mandazi Recipe | Soft East African Donuts Without Yeast

East Africa has a particular kind of morning. The air is still cool, the chai is already simmering on the stove, and somewhere nearby, dough is hitting hot oil. That sound, that sizzle, is mandazi. Not just a snack. A whole feeling. If you have never made a mandazi recipe from scratch, you’re in for something special. These are not your average fried dough bites. They are soft and pillowy inside with a gentle golden crust on the outside, kissed with cardamom and coconut, the kind of thing you reach for before they’ve even had a chance to cool down.

Whether you grew up eating them with chai in Nairobi or you are discovering East African cooking for the first time, this is the recipe you have been looking for. This refreshed guide goes deeper than the basic how to. We are covering the full history, the science behind the perfect puff, regional variations across Kenya and Tanzania, air fryer adaptations, and every question people are asking about mandazi right now. Let’s get into it.

What Is Mandazi?

Mandazi is a lightly sweet fried dough from East Africa, eaten at breakfast or as a snack, often with chai. It is an everyday food in Kenya, Tanzania, Uganda and Rwanda and the coconut milk and cardamom give this version its flavor.

Mandazi (sometimes spelled maandazi, or mandasi depending on the region) is a lightly sweetened, spiced fried dough that has been a cornerstone of East African food culture for centuries. Think of it as a cousin to the Western doughnut, but less sugary, more aromatic, and deeply tied to everyday life rather than special occasions.

Unlike a glazed American doughnut that’s designed to be a treat, mandazi is everyday food. It shows up at breakfast, afternoon tea, school snack breaks, roadside kiosks, church fundraisers, and late-night market stalls. You will find it in Kenya, Tanzania, Uganda, Rwanda, and parts of coastal Mozambique and the Comoros Islands. Each region has its own small signature, the spice level, the shape, the sweetness, but the soul of the dough is always the same.

What makes mandazi distinct from other fried doughs around the world is the combination of coconut milk and cardamom. That specific duo gives mandazi its unmistakable aroma and a richness that plain water or regular milk simply can’t replicate. This version uses baking powder instead of yeast, so there is no rising time and you can go from pantry to plate in under an hour. Mandazi tastes lightly sweet with warm cardamom, a golden crust and a soft inside.

Where Is Mandazi From?

Mandazi comes from the Swahili Coast of East Africa, where trade through ports such as Mombasa, Zanzibar and Kilwa brought Arab, Persian, Indian and Portuguese influences into local cooking.

Understanding where mandazi comes from makes it taste even better, honestly. Mandazi is commonly traced to the Swahili Coast, the stretch of East African coastline that spans present-day Kenya, Tanzania, and Mozambique. This region was historically one of the most active trading corridors in the world.

For over a thousand years, Arab, Persian, Indian, and later Portuguese merchants passed through ports like Mombasa, Zanzibar, and Kilwa, trading spices, textiles, and foodstuffs alongside their goods. Fried, spiced doughs were part of the food exchange along this coast, and Swahili cooks adapted them using local ingredients. Coconut palms were abundant on the coast. Cardamom was already a staple spice from Indian trade routes. The combination was natural, and what emerged was a uniquely East African creation.

By the time mandazi spread inland through Kenya and Tanzania, it had become fully localized. Each household had its own variation. Some families added vanilla. Some used more sugar. Some shaped them into triangles, some into circles.

In certain communities, mandazi was tied to specific cultural rituals, served at weddings, funerals, and Ramadan iftars alike. Today, mandazi has crossed borders differently: through the internet. Food creators from the Kenyan and Tanzanian diaspora have brought this recipe to global audiences, and more home cooks are discovering how to make mandazi as African cuisine gets the recognition it deserves.

Why This Mandazi Recipe Works

A lot of mandazi recipes fail for one very specific reason: the oil temperature. Either it’s too high, and the outside burns before the inside cooks, or it’s too low, and the dough just absorbs oil, becoming dense and greasy. This recipe addresses that from the start. Here’s what makes this version reliable:

• Baking powder is the leavener. No waiting for yeast to activate. Baking powder reacts the moment it comes into contact with moisture and heat, giving you a consistent, reliable puff every single time.
• Coconut milk for richness. The fat content in coconut milk creates a more tender crumb than water alone. It also adds that subtle sweetness that makes mandazi taste complete even without extra sugar.
• Medium heat frying. Heat the oil over medium heat, then lower the heat slightly once the dough goes in. This lets the exterior set gradually while the interior cooks through and puffs. Flipping every 30 seconds ensures even browning on all sides.
• Simple one-bowl dough. Everything is mixed in one bowl and kneaded for about 5 minutes until smooth, with no rising or proofing time.

What You Will Need to Make Mandazi

Making Mandazi at home is fun and straightforward! With just a few pantry staples and a touch of warm spice, you’ll have a batch of soft, fluffy fried doughnuts ready in no time. Whether new to East African cuisine or a seasoned cook, these ingredients are easy to find and work with.

Ingredients

• 3 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ cup sugar
• ⅓ cup melted butter/margarine
• 1 large egg
• 1 cup coconut milk or ½ cup coconut milk and ½ cup water
• 1 tsp ground cardamom (optional)
• ¼ tsp ground nutmeg (optional)
• Oil for deep frying

Instructions

1. In a large mixing bowl, add the flour, baking powder, sugar, cardamom, and nutmeg (if using). Mix well.
2. Add the egg and butter, followed by coconut milk. Mix to combine using a spatula.
3. Utilizing your hands, knead the dough for about 5 minutes until it becomes smooth.
4. Heat oil in a deep frying pan over medium heat.
5. Meanwhile, on a lightly floured surface, roll out the dough to about an inch thick. Cut into the desired shape. You could cut them into squares or triangles, or use a cookie cutter of whatever shape you want. Be creative.
6. Check if the oil is ready. It is ready when bubbles form around a wooden spoon. You could also cut a tiny piece of the dough and drop it to test its readiness.
7. Drop the cut dough and lower the heat to avoid burning on the outside and uncooked inside. Flip the mandazis every 30 sec and cook for about 1.5-2 minutes.
8. Fry the mandazi until golden brown and puffed up.
9. Remove from the oil and place them on a paper-towel-lined bowl to drain excess oil.
10. Serve and enjoy!

How to Make East African Mandazi

Indulge in these sweet, delicious, fluffy East African donuts that are quick and easy to make with simple pantry staples.

4.17 from 6 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Snack

Cuisine African, East-African

Servings 16 (2 mandazi each)

Calories 191 kcal

Equipment

• Glass Mixing Bowls
• spatula
• Measuring Spoons
• Mosfiata Knife
• Tuuli Rolling Pin

Ingredients

  

1x2x3x

• 3 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ cup sugar
• ⅓ cup butter melted
• 1 large egg
• 1 cup coconut milk
• 1 tsp cardamom ground
• ¼ tsp nutmeg ground
• oil for deep frying

Instructions

 

• In a large mixing bowl, add the flour, baking powder, sugar, cardamom, and nutmeg (if using). Mix well.
• Add the egg, and butter, followed by the coconut milk. Mix to combine using a spatula.
• Using your hands, knead the dough for about 5 minutes until it becomes smooth.
• Heat oil in a deep frying pan over medium heat.
• Meanwhile, on a lightly floured surface, roll out the dough to about an inch thick. Cut into the desired shape. You could cut them into squares or triangles or use a cookie cutter of whatever shape you want. Be creative.
• Check if the oil is ready. It is ready when bubbles form around a wooden spoon. You could also cut a tiny piece of the dough and drop it to test if it's ready.
• Drop in the cut dough and lower the heat to avoid burning on the outside and uncooked inside. Flip the mandazis every 30 sec and cook for about 1.5-2 minutes.
• Fry the mandazi until golden brown and puffed up.
• Remove from the oil and place them on a paper-towel-lined bowl to drain excess oil.
• Serve and enjoy!

Video

Notes

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Also note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Calories: 191kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 22mgSodium: 117mgPotassium: 68mgFiber: 1gSugar: 6gVitamin A: 135IUVitamin C: 0.2mgCalcium: 54mgIron: 2mg

Keyword East African Donuts, East African Mandazi, Mandazi, Mandazi Recipe

Tried this recipe?Let us know how it was!

Is Mandazi Healthy?

Mandazi is a fried treat at about 95 calories per piece (an estimate, 191 kcal per serving of two). It is best in moderation, for example 2 or 3 pieces with chai. People sometimes think fried food and “healthy” can’t sit in the same sentence. But mandazi’s ingredient list actually has some genuinely good things going for it, especially when you look at the individual components. Eggs add richness and binding, and all-purpose flour gives structure and a soft crumb.

Coconut Milk

Coconut milk adds richness and a naturally sweet, creamy flavor to the dough. It is high in saturated fat, so enjoy mandazi in moderation.

Cardamom

Cardamom is a warming, slightly floral spice that gives mandazi its signature aroma. It is widely used in traditional East African and South Asian cooking.

Can You Make Mandazi in an Air Fryer?

Yes. Brush or spray the mandazi with oil and air fry at 180°C (360°F) for 10 to 12 minutes, flipping at 5 minutes. For those cooking with less oil, the air fryer has become a practical alternative that actually works with mandazi, better than most people expect.

What you need to know

Air frying won’t give you the same deep-golden crust as traditional frying, and the puff is slightly less dramatic. But the interior texture is surprisingly close, and the cleanup is significantly easier.

Air Fryer Mandazi Method:

1. Prepare the dough exactly as the original recipe describes, no changes needed.
2. Cut the dough into your preferred shapes.
3. Lightly brush or spray each piece with neutral oil (avocado or vegetable oil works well).
4. Preheat the air fryer to 180°C (360°F) for 3 minutes.
5. Place mandazi in a single layer without overcrowding. This is crucial, because crowding causes steaming instead of crisping.
6. Air fry for 10–12 minutes, flipping halfway through at the 5-minute mark.
7. Remove when golden and puffed. Rest for 2 minutes before serving.

The result is lighter and slightly less rich, but still genuinely satisfying. 

Can You Bake Mandazi?

Yes. Bake at 180°C until golden. The texture is more biscuit like than fried mandazi.

What to Serve with Mandazi

This is where mandazi really shines, its versatility. Depending on the time of day and what you’re going for, the pairing options are genuinely broad.

Mandazi for Breakfast

The most traditional pairing is Kenyan chai, black tea brewed strongly with spices. The bitterness of the tea against the sweetness of mandazi is one of those flavor combinations that just works. If you’re already making a big breakfast spread, mandazi pairs perfectly with our Pancake Breakfast spread for a fusion brunch that surprises guests in the best way.

Mandazi as a Snack or Dessert

Mandazi with a drizzle of honey or a sprinkle of cinnamon sugar. Some families serve them with a side of jam or with a tropical smoothie. Others prefer them plain, the cardamom and coconut carry the flavor on their own.

Mandazi with a Meal

In coastal East Africa, mandazi is sometimes served alongside savory dishes, acting as bread would in other cuisines. Pair it with a bean soup or a light vegetable stew.

For Dessert

Glazed or dusted with powdered sugar, mandazi becomes a dessert. Try serving them warm next to a scoop of vanilla ice cream.

Pro Tips for the Best Results

Keep the oil at 340 to 350°F (170 to 175°C). With no thermometer, a small piece of dough or a wooden spoon dipped in the oil should bubble steadily.

These aren’t generic tips you’ve read on every food site. These come from actually making mandazi repeatedly and figuring out what the recipe doesn’t tell you.

Knead until smooth. Knead the dough for about 5 minutes until it is smooth. Properly kneaded dough is easier to roll and cut, and puffs evenly in the oil.

Your oil temperature is everything. The single biggest reason mandazi comes out wrong is oil that’s too hot or too cold. Invest 60 seconds in testing the oil with a small piece of dough before you start frying the whole batch. It makes a real difference.

Keep the thickness even. Roll the dough to about an inch thick and cut the pieces the same size so they cook at the same rate. Pieces rolled too thin puff less and turn cracker-like.

Fry in small batches. Dropping too many pieces into the oil at once drops the oil temperature. This leads to uneven cooking and oily mandazi. Four to five pieces at a time is the sweet spot for most home pans.

Add a pinch of salt if you like. Salt is not in the recipe, but a small pinch (about ¼ tsp) mixed in with the dry ingredients sharpens the other flavors. This is optional.

Use the cardamom for the most authentic flavor. It is optional in this recipe, but if you want mandazi that tastes like it came from a Kenyan kitchen, don’t leave it out.

The base recipe makes 32 pieces and doubles well for gatherings.

Why Are My Mandazi Dense, Oily or Raw Inside?

Why Are My Mandazi Dense or Flat?

Old baking powder or oil that is too cool is the usual cause. Mandazi are dense and didn’t puff up at all. Almost always one of two issues, either the baking powder is old (check the expiry date; it loses potency over time) or the oil wasn’t hot enough when the dough went in. The oil needs to be at the right temperature to trigger an immediate steam reaction in the dough, which causes the puff.

Why Are My Mandazi Raw Inside?

The oil is too hot, so the outside browns before the inside cooks. Golden outside, raw inside. The oil is too hot. The exterior is cooking and sealing before the heat reaches the center. Lower the heat and fry longer.

Why Are My Mandazi Oily?

The oil is too cool. Very oily mandazi. The oil was too cool when the dough went in. Cool oil doesn’t seal the exterior quickly enough, so the dough absorbs it like a sponge. Always test the oil temperature before starting.

Why Are My Mandazi Tough?

Over-kneading or too much flour is the usual cause. Mandazi turned out too hard. Either the dough was over-kneaded (which develops too much gluten) or too much flour was added during rolling. Use a light hand with the surface flour.

Why Are My Mandazi Unevenly Browned?

All the pieces are different colors. This is usually a pan-size issue, the pieces near the edge of the pan are at a different temperature than those in the center. Stir the oil gently before each batch and keep the heat steady once you have lowered it.

How Do You Store, Freeze and Reheat Mandazi?

Cooked mandazi keep 1 to 2 days at room temperature, up to 4 days in the fridge and up to 3 months in the freezer. One of the underrated strengths of this African donut mandazi recipe is how well it works for batch cooking and advanced preparation.

Can You Make the Dough Ahead?

You can mix and knead the dough up to 12 hours in advance. Wrap it tightly in cling film and refrigerate. When ready to fry, take the dough out 20–30 minutes before to bring it back to room temperature, cold dough is harder to roll and may not puff as well.

How Long Do Mandazi Last?

Let them cool completely before storing. Room temperature in an airtight container, 1–2 days. Refrigerate in a sealed bag for up to 4 days. Frozen: up to 3 months.

How Do You Reheat Mandazi?

The oven is the best method, 160°C for 5–7 minutes brings them back close to their original texture. The microwave works for speed but softens the exterior. The air fryer at 160°C for 3–4 minutes is probably the best balance of speed and texture quality.

Mandazi Variations by Region and Style

The beauty of this dish across East Africa is that every community has put its own fingerprint on the mandazi African donut recipe. Here’s a quick guide to what sets each regional style apart:

Kenyan Mandazi

Coastal Kenya mandazi is the base style of this recipe, lightly sweet, made with coconut milk and cardamom, and fried until golden and puffed. Upcountry versions differ slightly.

Tanzanian and Zanzibar Mandazi

Tanzanian mandazi is sweeter and puffier, sometimes with vanilla; Zanzibar mandazi uses more coconut milk and is crispier, in thin triangles.

Ugandan Mandazi (Amandazi)

Ugandan amandazi adds maize flour and is sometimes made with fermented milk.

Rwandan Mandazi

Rwandan mandazi uses simpler spicing and is usually eaten at breakfast.

Somali Mandazi and Cambaabur

Cambaabur is a different Somali bread, thinner, crepe-like and usually yeast-leavened.

Modern Twists

Chocolate, stuffed (custard, Nutella, savory lentil), glazed and vegan versions.

Mahamri

Mahamri is a related Swahili fried bread that is yeast-raised and needs time to rise.

Mandazi vs Mahamri What Is the Difference

Mandazi is raised with baking powder and needs no rising time. Mahamri is yeast-raised and needs time to rise.

If you try this mandazi recipe, leave a rating and a comment below. It helps other cooks and helps me know what to improve.

Also, try our other delicious recipes:

Black Forest Cake

Pistachio Cake

Crispy Tortilla Wrap

Watermelon Mango Smoothie

Frequently Asked Questions (FAQs)

What is mandazi?

Mandazi is a lightly sweet, spiced East African fried dough, similar to a doughnut.

How do you make mandazi without yeast?

Use baking powder instead of yeast. There is no rising time; knead the dough for about 5 minutes and fry.

Can you make mandazi with yeast?

Yeast-raised Swahili fried bread is mahamri, which needs time to rise. See the mahamri post.

Can I bake mandazi?

Yes. Bake at 180°C until golden. The texture is more biscuit-like than fried.

Can I make mandazi without eggs?

Yes. Use plant-based butter and a flax egg for a vegan version.

Can I utilize water rather of coconut milk?

Yes, use ½ cup coconut milk plus ½ cup water, as given in the recipe card.

Is cardamom necessary?

No, but it adds the signature aroma.

How do I store leftover mandazi?

Keep them 1 to 2 days at room temperature and up to 4 days in the fridge or up to 3 months in the freezer.

What is the difference between mandazi and beignets or doughnuts?

Mandazi is less sweet and more aromatic than a beignet, and the dough is kneaded.

What is the difference between mandazi and mahamri?

Mandazi uses baking powder and needs no rising time. Mahamri is yeast-raised and needs time to rise.

What are African donuts called?

Mandazi (also spelled maandazi or amandazi) is the best-known East African fried dough, often called an African donut. Mahamri is a related yeast-raised version.

What does mandazi taste like?

Lightly sweet with warm cardamom, a golden crust and a soft inside.

Why does the dough spring back?

Usually over-kneading. Rest it briefly and roll again.

Is mandazi healthy?

It is a fried treat at about 95 calories per piece (an estimate), best in moderation.