Of late I have become a throwdown queen (wacha nijichoche), the kitchen has become my favorite room in the house. So this time round am making something different cinnamon maandazi. Its an all time favorite snack in kenya. I love the taste of cinnamon in pastries especially breakfast/ afternoon snack accompaniments.
Let me take you through the process of making these babies.
- Exe maandazi flour/ self raising flour
- Warm water
I wount specify the quantity you require just measure according to the number of people your cooking for.
P.S: wash your hands properly and wear an apron. Maandazi’s require you to use your hands a lot.
Method of Preparation
- Put the flour,cinnamon and sugar in one basin and mix well. Scoop the margarine and put in the flour mixture and mix it with your clean hands.
- Beat in the eggs and pour the milk into the mixture. Remember we are making a dough not a butter so don’t pour in a lot of milk.
- Start the kneading and squeezing slowly as you add in the oil and warm water in bits.
- Knead and squeeze until everything has mixed well and you have a soft dough.
- Cover it with a clean cloth and let it sit aside for it to raise.( 30-45 min)
- Put the oil in a pan and let it heat up. Remember maandazi’s are deep fried so put a good amount of oil.
- Roll out the dough either into a tick or thin layer, however you like it. Cut into you desired shapes and sizes and dip into the oil.
- It will float in the oil and turn brown after a few second that’s when you remove from the oil and put in a bowl lined with kitchen towel to absorb the excess oil.
- Garnish with custor sugar incase you need Instagram ready like i did.
Serve with tea and enjoy yourself and of course invite someone.
Your experimental chef