Baked Mandazi (Spiced Coconut Buns)
East African cardamom and coconut buns, lightly sweetened with coconut sugar and baked instead of fried.
Mandazi are the pillowy, lightly sweet fried buns sold at breakfast stalls across Kenya, Tanzania, and Uganda, usually scented with cardamom and coconut. This version swaps the deep-fry step for the oven, keeping that same warm-spice flavor while cutting back on the amount of oil the dough soaks up.
Coconut milk in the dough and coconut oil brushed on top keep them tender, and coconut sugar adds a gentler sweetness than refined white sugar without changing the texture much.
These make a good weekend breakfast bun or an afternoon snack alongside tea, best enjoyed as an occasional treat rather than a daily habit given the sugar and fat they still carry, even in this lighter form. They pair naturally with a cup of spiced tea, the way they are traditionally served at breakfast tables across the region, and any extras freeze well for later.
Ingredients
- 2.5 cups whole wheat flour
- 0.33 cup coconut sugar or brown sugar
- 1 tsp ground cardamom
- 0.5 tsp ground cinnamon
- 2 tsp baking powder
- 0.5 cup light coconut milk
- 1 egg
- 2 tbsp coconut oil, melted
- 1 pinch salt
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- 2In a bowl, whisk flour, coconut sugar, cardamom, cinnamon, baking powder, and salt.
- 3In another bowl, whisk coconut milk, egg, and melted coconut oil.
- 4Combine wet and dry ingredients into a soft dough; knead briefly on a floured surface for 2-3 minutes.
- 5Divide into 12 pieces and shape into small triangles or rounds.
- 6Place on the baking sheet and bake for 16-18 minutes until golden and firm to the touch.
- 7Cool slightly before serving.