Mandazi are a traditional Kenyan fried bread, often enjoyed for breakfast or as a snack. This simple recipe is designed for beginners. Ensure you use self-raising flour, which already contains a leavening agent. You can adjust the amount of sugar to your personal taste. For variety, consider using coconut milk instead of regular milk, or adding desiccated coconut, powdered cloves, or cinnamon to the dry flour. To achieve a good appearance, avoid rolling the dough too thinly before frying.
In a large mixing bowl, combine the self-raising flour and sugar. 2. In a separate medium-sized bowl, whisk together the eggs and milk until well combined. 3. Create a well in the center of the dry ingredients (flour and sugar) in the large bowl. Pour the milk and egg mixture into this well. Slowly mix the wet and dry ingredients together with your hands or a wooden spoon until a shaggy dough forms. 4. Transfer the dough to a clean, lightly floured surface. Knead the dough for 3 to 4 minutes. Continue kneading until the dough is smooth, elastic, and no longer sticks to your hands or the surface. 5. Place the dough back into the mixing bowl. Cover the bowl with a clean, damp cloth. Let the dough rest at room temperature for 15 minutes. 6. Lightly flour your work surface again. Use a rolling pin to roll the dough evenly into a flat sheet, about 1 centimeter (0.4 inches) thick. 7. Using a sharp knife or a pastry cutter, cut the dough into your desired shapes and sizes, such as triangles or squares. Set the cut dough pieces aside on a plate. 8. Pour cooking oil into a deep pot or Dutch oven, ensuring there is enough oil for deep frying. Heat the oil over medium-high heat to about 175 degrees Celsius (350 degrees Fahrenheit). To test if the oil is ready, drop a small piece of dough into it; it should sizzle and float to the surface immediately. Carefully place a few mandazi pieces into the hot oil, do not overcrowd the pot. Fry for 1-2 minutes until the first side is light golden brown. Flip the mandazi pieces and fry for another 1-2 minutes until the second side is also light golden brown. They should be puffed up and cooked through. Remove the cooked mandazi with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough pieces. 9. Serve the homemade mandazi warm or cold.