Mahamri

Mahamri (Kenyan Coconut Cardamom Doughnuts)

Soft, lightly sweet fried breads scented with cardamom and coconut, a beloved Kenyan breakfast and tea-time snack. Best eaten warm, with mbaazi or a cup of chai.

Prep

30 min

Cook

20 min

Total

50 min

Serves

12 pieces

Difficulty

Medium

Recipe ingredients

• •500 g (4 cups) all-purpose flour, plus extra for dusting
• •100 g (½ cup) granulated sugar
• •7 g (2¼ tsp) instant yeast, one 7g sachet
• •2 tsp ground cardamom, freshly ground from pods is best
• •fine salt, ½
• •200 ml (¾ cup + 1 tbsp) coconut milk, full-fat, well shaken; use the thick cream from the top of the can if separated
• •100 ml (⅓ cup + 1 tbsp) warm water, about 40°C / 105°F
• •1 tbsp vegetable oil, for the dough, plus about 1 litre / 4 cups for deep-frying

Steps

1. 1 In a large bowl, whisk together the flour, sugar, yeast, cardamom and salt.
2. 2 Make a well in the centre and pour in the coconut milk, warm water and 1 tbsp oil. Mix with a wooden spoon, then turn out onto a lightly floured surface.
3. 3 Knead for 8–10 minutes until the dough is smooth, soft and slightly tacky but not sticky. It should spring back when poked. If it sticks, add flour a tablespoon at a time; if it's dry, wet your hands and keep kneading.
4. 4 Lightly oil the bowl, place the dough inside, cover with a damp cloth or cling film, and leave in a warm spot for 45–60 minutes, until doubled in size.
5. 5 Punch the dough down and turn it out onto a lightly floured surface. Divide into 3 equal pieces.
6. 6 Roll each piece out to about ½ cm (¼ inch) thickness. Cut each round into 4 wedges (triangles), giving 12 pieces total.
7. 7 Cover the cut pieces with a cloth and rest for 10–15 minutes while you heat the oil - this second rest helps them puff.
8. 8 Pour oil into a deep, heavy pot to a depth of about 5 cm (2 inches). Heat to 170–175°C (340–345°F). Use a thermometer if you have one; otherwise, a scrap of dough should rise to the surface in 2–3 seconds and bubble steadily without smoking.
9. 9 Fry 3–4 pieces at a time, without crowding. They will sink briefly, then rise and puff. Fry about 1½–2 minutes per side, turning once, until deep golden brown all over.
10. 10 Doneness cue: mahamri are done when evenly golden brown on both sides and puffed; the internal temperature should be at least 95°C (205°F). Cut one open to check - the crumb should be soft and cooked through, not doughy.
11. 11 Drain on a wire rack or paper towels. Repeat with the remaining dough, letting the oil return to temperature between batches.
12. 12 Serve warm, or at room temperature, with mbaazi or Kenyan chai.