Lemon zest flavored Mandazi recipe that is sure to guarantee you amazing mandazi every single time!
Guys, you know that my love for mandazi is unrivaled. In fact, if I had not named this blog A Kitchen in Uganda, I would have gone with mandaziloveaffair or something around those lines. Yes, that love is real and so here I am, again, with another Mandazi recipe. I have shared Mandazi here and here before but never a classic mandazi recipe. You know the one with the trusty lemon zest for flavoring. Mandazi are life savers and are not celebrated enough to be honest! I cannot recall the number of times I have had a pack of Mandazi on me for emergency situations while running errands in Kampala. Tell me, can you make Mandazi without looking at a recipe? This recipe is sure to guarantee you amazing mandazi every single time.
What you will need:
4 C. All purpose flour
1/4 C. Flour for flouring the surface and rolling dough
8 Tbsp. Sugar
2 C. Water
2 Tbsp. Butter/Margarine at room temperature
1 Tsp. Baking powder OR 1/4 Tsp. Baking Soda
1 Tsp. Lemon zest
1/2 Tsp. Ground Cloves (optional)
1 Tsp. Vanilla essence
A pinch of salt
Oil for frying
- The water should be cold.
- Make sure your oil is not very hot because this will cause the mandazi to burn before cooking through.
- Cloves and lemon zest give the mandazi a warm and citrusy flavor.
- If you are using less oil, make sure to flip the mandazi occasionally so the dough is fully cooked through.
- In a clean bowl, sift flour and baking powder.
- Add salt, cloves, lemon zest and sugar and mix well.
- Rub in the butter till the flour becomes coarse.
- Mix the vanilla in water. Add water to the flour and mix till a firm dough forms.
- Knead the dough for about 2 minutes until it is no longer sticking to your hands. Set aside to rest for ten minutes.
- After 10 minutes, flour your surface and roll out the dough to about 1 inch thickness. Cut out rectangular shapes from the dough. OR divide the dough into 10 -12 equal parts and form round-shaped balls.
- Place a pan of frying oil on medium heat. Let the oil heat through. Fry the mandazi in batches of 4-5 for about 7 minutes or until risen and golden brown. Makes 10+.
In the coming weeks I will be sharing a modified version of this mandazi in true AKIU fashion. Stay tuned.
Use #AkitchenInUg to share your creations.