Mandazi (Mahamri)

Originating on the Swahili Coast of East Africa, mandazi (sometimes spelled maandazi) are typically hollow, triangular fried dough pockets. Mildly sweet in flavor, they’re often enjoyed as a snack in Tanzania and Kenya. When made with coconut milk (as these are), they’re commonly called mahamri or mamri.

This recipe, adapted from associate food editor Zaynab Issa’s cookbook Let’s Eat, yields just-sweetened fried dough pockets that are crisp on the outside, fluffy and hollow on the inside. If that sounds to you like the best parts of French beignets and old-fashioned American doughnuts combined into one delicious bite, you’re right.

Some mandazi recipes use baking powder as a leavener; Zaynab opts for yeast, yielding fried dough with unparalleled lift and fluffiness. Be patient with the kneading process: You’ll want to work the dough until it’s soft, supple, and springy. The key to achieving the perfect hollow mandazi is to continue to agitate the dough when frying by flipping them and pressing them down to submerge in the hot oil. To make this recipe vegan-friendly, substitute vegetable or coconut oil for the melted butter.