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Mahamri or Doughnut

Mahamri is a delicious, traditional dish enjoyed by the Swahili people. It is a type of pastry made with floursugar, and coconut milk. The flavour is unique and the texture is moist and fluffy. Mahamri is a great breakfast meal or snack for the entire family.

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Mahamri or Doughnut

Mahamri is a delicious, traditional dish enjoyed by the Swahili people. It is a type of pastry made with flour, sugar, and coconut milk. The flavour is unique and the texture is moist and fluffy. Mahamri is a great breakfast meal or snack for the entire family.

  • Author: Chef

Ingredients

Scale

525 g  (3 ½ cups) wheat flour, refined

181 g  (¾ cup) coconut milk

123 g (9 tbsp.) white sugar

12 g (1¼ tbsp.) dry yeast

2 g cardamom

182 g water

1735 g cooking oil

Instructions

  • The coconut shell is broken, the water is drained, and the flesh is grated.
  • Using a towel, extract the coconut milk from the grated coconut meat.
  • Set the thick coconut milk aside.
  • Add a quarter cup of warm water to extract any residual milk.
  • In a bowl, combine a pinch of sugar and yeast with the 14 cup of water used to extract the previous batch of coconut milk. Stir and allow the yeast to rise for 5 minutes.
  • Mix the dry ingredients, sugar, flour, and cardamom, in a separate basin.
  • Combine the yeast with the dry ingredients.
  • Add four tablespoons of oil and coconut milk to the yeast and dry ingredients.
  • As you include the remaining water, knead the dough to a firm consistency.
  • Reserve the dough for 10 minutes to let the sugar to melt. Dress with a cloth
  • Rework the dough to incorporate the sugar and improve its texture.
  • Cover with a dry cloth and allow 30 minutes to pass.
  • Form the dough into small-to-medium balls. Cover them with a dry cloth and let them aside for 15 minutes.
  • When the dough balls have sufficiently risen, roll them out into flat discs and divide them into four triangle-shaped sections.
  • Heat the remaining oil to 173°C for 15 minutes.
  • Turn the mahamri after 40 seconds of frying. When ready, the mahamri will turn golden brown.
  • Place the first batch of mahamri on paper towels to absorb excess oil.
  • Fry the remaining items in batches until they are all cooked.
  • Serve as needed.

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