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.
Ingredients
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.
Find it online: https://eastafricachef.com/mahamri-or-doughnut/