Mahamri, a yummy and beautiful Kenyan Cardamom Beignets or Doughnut

Mahamri: Kenyan Cardamom Beignets





Yield 24 beignets



Stage 1 - Prepare the Dough

  1. Start by sifting your pastry flour into a large bowl to get rid of any clumps
  2. Next, add your cardamom, cinnamon, salt, coconut sugar and yeast into the bowl. Ideally with your hands, mix all your dry ingredients around
  3. Start by adding your melted butter into the dry ingredients and mixing around. With your hands, press the butter as it softens so that it mixes more thoroughly with more of the dough
  4. Crack your egg into the bowl next and begin to mix through
  5. As you're mixing in the egg, gradually add your coconut milk bit by bit. The dough will start to form and thicken. You want to add your coconut milk in gradually so that you can stay mindful about the consistency of the dough that you're looking for.
  6. Once you've added and mixed in your coconut milk, you should have a dough that's non-sticky and easy to mold into the shape of a ball. If you find it to be a bit sticky, add a little bit of extra pastry flour in
  7. Cover your bowl with a towel and let the dough rest for 2 hours in a warm place. It should begin to rise and double in size

Stage 2 - Roll and Cut Your Beignets

  1. Once the dough has risen after several hours, lay it on some well-floured parchment paper and begin to roll it flat. You want to roll it to about a 1 inch thickness before cutting
  2. With your desired thick Mahamri dough ready to go, take a dough cutter or a knife and cut in a grid shape to get small square pieces of dough. Once you've cut all the dough, you're ready to fry your beignets

Stage 3 - Frying the Mahamri

  1. Take a pot over medium-high heat and add your coconut oil. Your oil should melt and become very hot and ready for frying. Once it starts to crackle and sputter, you're ready to go
  2. Start by adding in several pieces of your Mahamri dough at a time. Let the beignets fry for ~30 seconds before flipping
  3. Flip again after 30 seconds back to the original side. These cook very quickly and can very easily become too browned, so you want to flip quickly and often
  4. After another 15 seconds on the original side, flip one last time over for a final 15 seconds on the other side. After 1 1/2 minutes total of frying, take your beignets out and set on a plate lined with paper towel
  5. Repeat for all your Mahamri dough, then you're done! Sprinkle the Mahamri with a bit of powdered sugar, and enjoy!

Courses Dessert

Cuisine Kenyan

Recipe by Arousing Appetites: Home to the Serious Cook at