This is more like a Kenyan doughnut(goes great with tea kenyan style...brewed)
2 cups plain flour
3 tbs sugar
1 cup coconut milk
1 tsp corasely ground cardamom
A tsp dry yeast, and oil for frying
Mix all the ingredients with cocnut milk and bind them into a dough and knead the dough(add water if neccessary or flour if it still sticks to the side of the mixing bowl. The dough is ready only when you can lift it off the bowl without it trying hard too to stay there!)leave the dough in a warm place covered for 2 to 3 hours for it to rise. Then roll out the dough and cut intoo whatever shapes using cookie cutters and deep fry in hot oil on both sides.
Can be eaten hot or cold.I usually cook maandazi once a month and keep in an airtight container for at least a week, after that they go hard. Kenyan style tea is basically half milk half water, sugar and tea leaves, slowly brewed until it nearly boils over, then strained, and the tea leaves thrown away.and served piping hot(I can never stand adding cold milkk to my tea, it just makes it cold!