What is this? That’s an East African coconut doughnut. It is a doughnut not a fritter because it is made with yeast. The first time I ate them was in Mombasa. A lady in front of a big karai (it looks like a wok) of hot oil was frying and selling them by the dozens. It is perfect for breakfast. They are light with a hint of cardamom and you can easily eat a dozen. The quantity is for 2 dozens small Mahamri.
- 2 cups of flour
- ½ cup of good quality coconut cream or milk
- 1 tsp. of instant yeast
- 2 tbsps. of sugar
- 1 /2 tsp. of cardamom powder or 6 cardamom pods finely crushed
- Oil for frying
- Icing sugar for dusting
- Make a yeast starter, without flour. Dissolve the sugar in 1/4 cup of warm water. Put the yeast in a bowl and pour the sugared warm water. Let it rest for at least 30 minutes until it foams
- In the bowl sift the flour the cardamom and the coconut cream or milk Mix until all the liquid has been absorbed
- tip the dough on a lightly flour work surface and knead it for 10 minutes until very smooth, pliable and not sticky
- Form the dough into a ball and let it rest in the bowl, cover it with a towel, for 2 hours until it almost double in size
- Roll down the dough to a thickness of 1 cm. Cut disks the size of a tea saucer and cut them into quarters. Actually any shape should do. I normally make them round using a cookie cutter
- Lay the shaped dough on a baking sheet. Let rest for 30 minutes until the dough rises again
- Fry under medium heat until golden. It takes about 1 minute.
- Let it cool and dust with icing sugar.
Tips – the black spots which you see in the dough are bits of cardamom.