Lemon Mandazi Recipe Soft, Fluffy and Easy Kenyan Style
An incredibly fast, ultra-soft mandazi recipe made completely without yeast. Infused with aromatic lemon zest, fresh lemon juice, and rich coconut milk, these quick baking powder treats fry up into light, airy, golden pillows in under 30 minutes.
Ingredients
- 4 cups all-purpose flour plus extra for dusting
- 1/2 cup sugar adjust to taste
- 3 tbsp baking-powder non-aluminum preferred
- 1/2 tsp fine salt
- 1 lemon zested completely
- 1/2 large lemon juiced freshly
- 1/2 cup butter or ghee melted
- 1 large egg room temperature
- 1 cup coconut milk
- vegetable oil for deep frying
Instructions
- In a massive mixing bowl, vigorously whisk together the all-purpose flour, baking powder, salt, and sugar until fully aerated and combined.
- Create a well in the center of the dry ingredients and add the egg, melted butter/ghee, lemon juice, lemon zest, and warm coconut milk.
- Bring the mixture together using a sturdy spatula until a shaggy dough forms, then use your hands to knead it thoroughly for 8–10 minutes until soft, smooth, and slightly tacky.
- Move the dough to a lightly floured workspace and roll it out evenly to a thickness of exactly 1 inch. Slice into triangles or squares using a sharp knife or pizza wheel.
- Heat 2-3 inches of vegetable oil in a deep pan over medium heat. Drop a tiny test piece of dough in to calibrate—it should gently rise to the top wrapped in bubbles without darkening instantly.
- Fry the shaped pieces in small, uncrowded batches, flipping occasionally, until they puff up dramatically and achieve a beautiful uniform light golden-brown color. Drain on paper towels and serve warm alongside masala tea.
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