East African

Mahamri

Name: Mahamri
Total time: 150 min
Yield: 4 servings
Cuisine: East African
Ingredients: 3 cups all-purpose flour; 1 cup coconut milk, warmed; 1/4 cup granulated sugar; 1 tsp ground cardamom and 2 tsp instant yeast

Pillowy Swahili coconut-cardamom doughnuts, golden and lightly sweet, traditionally enjoyed with spiced tea or coconut bean stew.

150 minutes

Serves 4

Breakfast

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
In a large bowl, whisk together the flour, sugar, ground cardamom, instant yeast, and a pinch of salt until evenly combined.

2
Pour in the warm coconut milk (about 110°F) and mix, then knead on a floured surface for 8 to 10 minutes until you have a smooth, soft, slightly tacky dough that springs back when poked.
3
Cover the bowl with a damp towel and let the dough rise in a warm spot for 1 to 1.5 hours, until it has roughly doubled in size.
4
Punch down the dough, divide it into 4 balls, and roll each into a 1/4-inch-thick circle, then cut each circle into 4 triangular wedges and let them rest uncovered for 15 minutes.
5
Heat 2 inches of vegetable oil in a deep pan to 350°F and fry the triangles a few at a time, flipping once, for about 2 minutes per side until puffed and deep golden brown.
6
Drain the mahamri on paper towels and serve warm, dusting with extra sugar if you like a sweeter bite.

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