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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Coconut Mandazi Donuts

These Swahili treats should rightfully be called Mamri's because of the addition of coconut flavoring. Although very lightly tinctured with the taste of coconut, I urge you to add a teaspoon of coconut flavoring for a more pronounced taste treat. Either way, they are light, fluffy and even with the little bit of spices I use, the flavor is spot on.

Ingredients

For 1 Batch(es)

Recipe

  • 1 cup warm coconut milk
  • 1/4 cup sugar
  • 1 (1/4-ounce)package active dry yeast
  • 2 cups flour
  • 1/2 teaspoon dried ginger
  • 1/4 teaspoon each dried nutmeg and allspice
  • 1/4 cup butter or margarine, melted
  • 1 quart canola oil
  • Powdered sugar for dusting

Coconut Mandazi Donuts Directions

  1. In a large mixing bowl, whisk together coconut milk, sugar and yeast. Let sit at room temperature for about 10 minutes, or until yeast is frothing.
  2. When ready, using either a mixer with a dough hook or paddle, add flour, ginger, nutmeg, allspice and melted butter. Mix until dough leaves the side of the bowl and is thoroughly combined. Cover with dry cloth and let rise until double in bulk in warmest part of kitchen. This will be anywhere from 1-2 hours.
  3. Punch down, cover and let rise until 50% larger in bulk this time.
  4. Heat 1 quart of canola oil(or your choice of deep fat fryer oil)in a large, sturdy pot until temperature reaches 350-degrees F. Follow manufacturer's instructions if needed.
  5. Transfer dough to well floured work surface and knead for a minute, adding more flour if needed to prevent sticking. Divide into 8 equal sized balls. Flatten each ball so that they are 4-inches in diameter. Cut into 4 equal sized triangles and let rest 10 minutes.
  6. Fry 4 triangles at a time until well browned on both sides, about a minute per side. Carefully lift from oil onto paper towel-lined platter(or use a rack placed over a large sheet pan)while continuing to fry remainder of donuts. Let oil reheat for a minute or so before continuing with each batch.
  7. Dust with powdered sugar while warm or wait until they have cooled to room temperature, or colder, before dusting.
  8. Makes 32 donuts.
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