If French beignets and American old-fashioned doughnuts had a love child, it would be mandazi. They’re fluffy, and hollow on the inside, mildly sweet in flavor, and crisp on the outside. The coconut milk in this recipe, which is adapted from my cookbook Let’s Eat, adds a unique mellow sweetness to the dough that doesn’t feel overly indulgent. The key to achieving the perfect hollow mandazi is to continue to agitate the dough when frying by flipping them and pressing them down to submerge in the oil. To make this recipe vegan-friendly, substitute vegetable or coconut oil for the melted butter. —Zaynab Issa
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Adapted from LET’S EAT by Zaynab Issa. Copyright © 2020 by Zaynab Issa. Reprinted with permission. All rights reserved.