Breakfast · Kenyan

Home-Made Mandazi (East African Fried Dough)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 11, 2026

Mandazi are lightly sweet, pillowy fried dough that East African families love for breakfast or with afternoon tea. This version keeps things simple with pantry staples and comes together fast, no yeast or long rise required. Warm from the pot, they taste like a mash-up of a doughnut and a soft biscuit.

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Home-Made Mandazi (East African Fried Dough)

Why you'll love this

  • Just a handful of pantry staples, no yeast and no waiting for a rise.
  • Lightly sweet, so they work for breakfast, tea time, or a snack.
  • Soft and pillowy inside with a golden fried crust.
  • Easy to flavor your own way with coconut, cardamom, or extra cinnamon.

EveryDayMeal recipe

Home-Made Mandazi (East African Fried Dough)

Prep
25m
Cook
20m
Total
45m
Serves
8
Level
Easy

Ingredients

  • 6 cups (about 1 2/3 pounds) self-rising flour
  • 6 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 cup milk
  • about 4 cups neutral oil, for deep frying

Equipment

  • Large mixing bowl
  • Rolling pin
  • Deep heavy pot or Dutch oven
  • Slotted spoon or spider
  • Kitchen thermometer

Instructions

  1. In a large bowl, whisk together the self-rising flour, sugar, and cinnamon so the sweetness and spice are evenly spread through the dry mix.
  2. In a separate bowl, beat the eggs into the milk until smooth, which helps everything blend into the flour without lumps.
  3. Make a well in the center of the dry ingredients, pour in the egg and milk mixture, and stir slowly until it comes together into a shaggy dough.
  4. Knead the dough on a lightly floured surface for 3 to 4 minutes, until it stops sticking to your hands and turns smooth, a sign the gluten is relaxed and the mandazi will fry up tender.
  5. Cover the dough with a damp kitchen towel and let it rest 15 minutes so it is easier to roll and stays soft.
  6. Roll the dough out to about 1/2 inch thick on a lightly floured surface. Keep it a little thick so the mandazi puff up plump instead of frying flat.
  7. Cut the dough into triangles or squares, roughly 2 to 3 inches each, and set them aside on a floured tray.
  8. Heat about 2 inches of oil in a deep pot to 350 degrees F. Slip in a few pieces at a time and fry until golden brown on the first side, about 2 minutes, then flip and fry the other side until deep golden.
  9. Lift them out with a slotted spoon and drain on paper towels. Serve warm or at room temperature.

Tips from the kitchen

  • Keep the oil steady around 350 degrees F. Too hot and they brown before cooking through, too cool and they soak up grease.
  • Do not roll the dough too thin. A 1/2 inch thickness gives you soft, puffy mandazi instead of flat, crisp ones.
  • Fry a test piece first to check your oil temperature and adjust before cooking the whole batch.

Estimated nutrition per serving: 290 cal · 6g protein · 42g carbs · 11g fat

Make it your own

  • Swap the regular milk for coconut milk, or stir a handful of shredded coconut into the dry flour for a tropical twist.
  • Add 1/2 teaspoon ground cardamom or ground cloves along with the cinnamon for a spiced version.
  • Adjust the sugar up or down to taste, from 4 tablespoons for barely sweet to 8 for a sweeter treat.

Storing & make-ahead

Store cooled mandazi in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Warm them in a 300 degree F oven for a few minutes to bring back the soft texture. They also freeze well for up to a month.

Good to know

Can I use all-purpose flour instead of self-rising?
Yes. For every cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt so the mandazi still puff up.
Why did my mandazi come out greasy?
The oil was likely too cool. Keep it at 350 degrees F and let it recover between batches so the dough cooks fast and does not absorb oil.
Can I make the dough ahead?
Yes. Cover it tightly and refrigerate up to a day. Let it sit at room temperature for about 20 minutes before rolling and cutting.
What should I serve with mandazi?
They are classic with chai or coffee, but they are also great alongside beans, stew, or just a cup of tea.

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