Mandazi (East African Coconut & Cardamom Beignets)

Gently warm the coconut milk in a pan over low heat until it is lukewarm but not hot. Stir in the yeast and allow the mixture to sit for about 5 minutes until it becomes frothy and activated.

In a large mixing bowl, whisk together the flour, caster sugar, and ground cardamom. Create a well in the center and pour in the warm coconut milk mixture and the egg. Stir until a rough dough begins to form.

Transfer the dough to a lightly floured surface and knead for 15 minutes by hand, or use a stand mixer with a dough hook for 7-10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour 30 minutes, or until it has doubled in size.

Punch down the risen dough and divide it into six equal portions. Shape each portion into a smooth ball, then roll it out into a circle about 1.5cm thick. Cut each circle into quarters to create four triangles. Cover the triangles with a clean tea towel and let them rise for another 30 minutes.

Heat the oil in a large, deep pan to 180°C (350°F). Carefully fry the triangles in batches of three for 2-3 minutes per side. They should puff up and turn dark golden brown with a characteristic white line around the middle. Drain on kitchen paper and allow to cool slightly before serving.