Upon request, I am posting the recipe for Mandazi (African donuts) that we served at a Congo event last year. We yanked the recipe from this talented lady's page (the photos are also hers) and I've copied it below.
60-80 doughnut holes (depending on size)
1 ¾ tsp instant yeast
¾ cup whole milk
3 cups + 2 tbsp AP flour
7 large egg yolks
½ cup sugar
¾ tsp salt
4 oz butter, melted
1 tbsp vanilla extract
1/8 tsp of each: ground ginger, ground cardamom, ground allspice, ground cinnamon
tossing sugar: 1 cup sugar mixed with 1/8 tsp of each: ground ginger, ground cardamom, ground allspice, ground cinnamon
- Mix yeast, 2 ¾ cup flour and spices.
- Mix in milk.
- In another bowl mix egg yolks, sugar, salt & vanilla extract.
- Add ½ cup flour.
- Add melted butter.
- Add egg mixture to flour/milk mixture.
- Mix on low with paddle for 1 minute.
- Add remaining 2 tbsp of flour and mix on high for 1 minute. The dough will be very sticky.
- Gather dough into a ball and place in oiled bowl.
- Cover and let rise until doubled in size, about 1 ½ – 2 hours.
- Deflate dough and put in fridge for 1 hour to firm up.
- Roll dough on floured surface to 1/2″ thick.
- Cut out doughnut shapes.
- Let rise for 30 minutes while heating oil up to 370 degrees.
- Fry in batches of 6-10 doughnuts for 1 1/2 – 2 minutes, tossing constantly to make sure both sides fry evenly, until cooked through.
- Toss in tossing sugar.