3 ½ cups (525 g) wheat flour,
¾ cup (181 g) coconut milk
9 tbsp. (123 g) white sugar
1¼ tbsp. (12 g) dry yeast
1 tsp. (2 g) cardamom
¾ cups (182 g) water
8 1/8 cups (1735 g) cooking oil
• Break the coconut shell, drain the water and grate the flesh.
• Squeeze the coconut milk from the grated coconut flesh
using a cloth.
• Set aside the thick coconut milk.
• Add ¼ cup of warm water to squeeze out any remaining milk.
• In a bowl, mix a pinch of sugar with the yeast and add the ¼
a cup of water used to squeeze the last batch of coconut milk.
Stir and set aside for 5 minutes for the yeast to rise.
• In a separate bowl, mix the dry ingredients; sugar, flour, and
• Add the yeast mixture to the dry ingredients.
• Add 4 tablespoons of oil and the thick coconut milk into the
yeast and dry ingredients mixture.
• • Knead the dough as you add the remaining water to a
• Set the dough aside for 10 minutes for the sugar to dissolve.
Cover with a cloth.
• Knead the dough again to mix the sugar and to improve the
• Cover with a dry cloth and allow to stand for 30 minutes.
• Divide the dough into small-medium size balls. Set them
aside and cover with a dry cloth for 15 minutes.
• When well raised, roll out each ball into flat discs and cut
each into four triangle-shaped portions.
• Heat the remaining oil for 15 minutes to 173°C.
• Fry the Swahili Doughnutsand turn after 40 seconds. The Swahili Doughnuts will
turn golden brown when ready.
• Remove the first batch of Swahili Doughnuts from oil and place it onto
paper towels to drain the oil.
• Continue frying the rest in batches until all are done.