Mandazi ( Dessert )

2 cups warm water
2 tsp. baking powder or 1 tsp.dry yeast
4 cups all-purpose flour
1/2 cup sugar
1/4 tsp. spice (one or more to total one-quarter teaspoon: cardamom,
cinnamon, allspice, ginger)
2 Tbsp butter, margarine, or vegetable oil
1/4 cup warm milk (optional)
1 egg, lightly beaten (optional)
pinch of salt
oil for deep frying

All pastry ingredients should be allowed to come to room temperature if
they
have been in the refrigerator.
If using yeast: mix the yeast with a few spoonfuls of the warm water.
In a mixing bowl combine the flour, baking powder (if not using yeast),
sugar, and spice (cardamom is most common in Eastern Africa).
Add the yeast.
Mix the water, butter (or margarine, or oil), milk, and egg together.
Gradually add this mixture to the flour while kneading into dough. (If not
using milk and egg use additional water as necessary.)
Knead until a smooth and elastic dough is formed, fifteen to twenty
minutes.
If using yeast:
Place dough in a clean bowl, cover with a cloth, and allow to rise in a
warm
place (such as on oven that has been heated to 100 F then turned off) for
an hour or more.
If using baking powder, let dough rest for several minutes.

Divide the dough into several hand-sized pieces.
Roll or press the pieces into circles about one-half inch thick.
Cut circles into halves or quarters (or whatever you like).
Some cooks (when using yeast) place the dough on a cookie sheet and let
them
rise a second time.

Heat a few cups of vegetable oil to 300 F in a skillet or deep pot. Fry
the dough in the hot oil, turning a few times, until they are golden brown
all over. Fry only as many together as can float in the oil without
touching one another. Place on paper towels to drain. Serve warm.


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Old Magic 1


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