Home-made Mandazi

Begin by combining the self-raising flour, fragrant cinnamon, and sugar in a spacious mixing bowl. This dry mixture provides the flavorful base for your mandazis. In a separate bowl, whisk together the eggs and milk until well blended. This liquid mixture will help bind the dough and contribute to the pillowy texture. Create a small well in the center of the flour mixture and gently pour in the milk and egg blend. Gradually fold the flour into the liquid, mixing gently to form a soft dough. Be careful not to overmix to keep the texture light. Transfer the dough to a clean surface and knead it for about 3 to 4 minutes, or until it feels smooth and no longer sticky to the touch. This step develops the gluten just enough for a tender yet sturdy mandazi. Cover the dough with a damp cloth and let it rest for 15 minutes. This rest period allows the gluten to relax, making the dough easier to roll out. Lightly dust your rolling surface with flour and roll the dough out evenly to about 1 cm thickness—thicker dough results in soft, 'healthy looking' mandazis with a lovely chew inside. Using a sharp, small knife, cut the dough into your preferred shapes and sizes. Set these pieces aside neatly on a floured tray, ready for frying. Heat a generous amount of oil in a deep pot until hot but not smoking. Carefully place the mandazi pieces into the oil, frying gently until they turn a beautiful light golden brown on one side before flipping them to cook the other side. This process ensures even cooking and a delightful crunch. Drain the cooked mandazis on paper towels to remove excess oil. Serve them warm to enjoy their soft, fluffy centers and crisp edges, or let them cool completely to savor them later. For variety, feel free to experiment with adding desiccated coconut or a pinch of ground cloves to the flour mix, or swap milk for coconut milk for a tropical twist.