Mahamri (Kenyan Coconut Donuts) - Dairy-Free

Ingredients

• 3 cups All-Purpose Flour
• 1 cup Coconut Milk
• 0.5 cup Sugar
• 2.25 tsp Instant Yeast
• 1 tsp Cardamom Powder
• 2 tbsp Vegetable Oil
• 0.5 tsp Salt
• 3 cups Vegetable Oil (for frying)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the flour, sugar, instant yeast, cardamom powder, vegetable oil, and salt.
2. 2Warm the coconut milk slightly (about 43.33°C or 43°C). Add the warm coconut milk to the dry ingredients.
3. 3Mix well until a soft dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
4. 4Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. 5Punch down the dough and roll it out to about 1.27 cm thickness.
6. 6Use a knife or pizza cutter to cut the dough into diamond or square shapes.
7. 7Heat the vegetable oil in a deep fryer or large pot to 175°C.
8. 8Carefully drop the mahamri into the hot oil, a few at a time. Fry for 2-3 minutes per side, or until golden brown and puffed up.
9. 9Remove the mahamri from the oil and place them on a wire rack to drain.
10. 10Serve warm. Optionally, sprinkle with powdered sugar.

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