Mandazi (coconut & cardamom beignets)

• coconut milk↗400ml ml
• fast-action dried yeast↗7g g
• plain flour↗675g g

  plus extra for dusting

• caster sugar↗215g g
• ground cardamom↗1 tbsp tbsp
• egg↗1

  (optional)

• sunflower oil↗1 litre vegetable or l

Step-by-step instructions

1. 1

   Warm the coconut milk in a pan for a few minutes over a low-medium heat until warm but not hot, then mix in the yeast and set aside for 5 mins. Tip the other ingredients (except the oil) into a large bowl, then add the warm coconut milk and yeast mixture.

2. 2

   Knead the mixture in the bowl for 15 mins by hand, or 7-10 mins in a stand mixer until smooth. Cover the bowl and leave to rest in a warm place for 1 hr 30 mins until doubled in size.

3. 3

   Divide the dough into six pieces. Knead each piece lightly on a floured work surface, shape into a smooth ball, then roll into flat circles about 1.5cm thick. Cut each ball into quarters to give you four triangles. Cover with a clean tea towel and leave to rise for 30 mins.

4. 4

   Heat the oil in a large pan over a medium-high heat, ensuring it is no more than two-thirds full. When it reaches 180C, you’re ready to cook. If you don’t have a cooking thermometer, carefully drop in one triangle – it should rise to the top and puff up.

5. 5

   Carefully drop the triangles into the oil, cooking in batches of three. Cook for 2-3 mins, then carefully turn them and cook for another 2-3 mins. If they turn dark brown very quickly, lower the heat. The mandazi should look like they’re about to pop and have a white rim around the middle. Drain on kitchen paper and leave to cool a little before serving.