Pineapple Sim Sim Mandazi

Background

Mandazi are East African doughnuts cherished along the Swahili coast, often perfumed with warm spices and enriched with coconut. In this version, sweet-tart pineapple folds into the dough and nutty sesame seeds (sim sim) add crunch, while classic pantry staples such as soft flour, fragrant cardamom, a touch of sugar, a pinch of salt, reliable yeast, gentle leavening from baking powder, rich coconut milk, and an egg create a plush, tender crumb that fries to a golden sheen in hot oil. The result is a lightly sweet, aromatic snack with a delicate tropical twist and a toasted sim sim finish.

Ingredients

• 1 cup finely crushed and well-drained pineapple
• 3 cups flour (plus a little extra if the dough feels sticky)
• 1/3 cup sugar
• 2 teaspoons active dry yeast
• 1 cup warm coconut milk
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1 teaspoon baking powder
• 1/4 cup toasted sesame seeds (plus extra for sprinkling)
• Neutral oil for deep-frying

Preparation

Make the dough

1. In a mixing bowl, combine the warm coconut milk with the yeast and a small pinch of sugar. Stir gently and let it sit until the mixture looks creamy and lightly foamy.
2. In a large bowl, whisk together the flour, the remaining sugar, salt, cardamom, and baking powder. Fold in the sesame seeds so they’re evenly distributed.
3. Stir the foamy yeast mixture into the dry ingredients, add the beaten egg, and then add the crushed pineapple. Mix with a spoon or your hand until a shaggy dough forms. If it feels dry, add a splash more coconut milk; if it feels too sticky, dust in a little more flour and gently work it in.
4. Turn the dough onto a lightly dusted surface with a touch of flour. Knead until smooth, springy, and supple. Cover the bowl and let the dough rest until puffy and noticeably expanded.

Shape and fry

1. Once puffy, tip the dough onto a surface dusted with a whisper of flour. Pat or roll it to a thickness that feels slightly thicker than a typical flatbread. Cut into classic mandazi shapes—triangles or diamonds work well.
2. Heat oil in a deep, heavy pot until a small pinch of dough dropped in bubbles steadily. The oil should be hot enough to puff and brown the pieces without scorching.
3. Fry in modest batches, slipping the shaped dough into the hot oil. Turn occasionally so each piece cooks evenly on all sides. Remove when the mandazi are deep golden and feel light, then drain on a rack or paper to wick away excess oil.
4. While still warm, sprinkle a few extra sesame seeds over the tops and, if you like, a light dusting of sugar.

Tips for best results

• Draining the pineapple well helps keep the dough balanced; if the fruit holds extra juice, fold in a spoonful of flour to maintain a soft yet workable texture.
• Warm, not hot, coconut milk helps the yeast get active without shocking it.
• A gentle hand with flour during kneading preserves a tender crumb; add just enough to prevent sticking.
• Let the dough rest until noticeably airy; patience here gives a lighter result even before the support of baking powder.
• Keep the oil at a steady heat. If it cools, the mandazi absorb more oil; if it’s too hot, they color before cooking through.
• Toast the sesame seeds for a minute or two in a dry pan beforehand to boost aroma and flavor.
• A pinch more cardamom enhances the floral notes of pineapple without making the dough heavy.

How to serve and enjoy

Serve pineapple sim sim mandazi warm, when the crust is still crisp and the interior tender. A sprinkle of sugar gives a subtle sparkle, while extra sesame seeds emphasize the toasty finish. They pair beautifully with chai or black coffee, and their gentle sweetness makes them equally at home as breakfast, an afternoon snack, or a light dessert. The aroma of cardamom and the tang-sweet lift of pineapple shine against the richness of coconut milk and the satisfying fry from the oil.

Storage and reheating

• Cool completely before storing. Place mandazi in an airtight container lined with paper to absorb any residual oil.
• To refresh, warm in a low oven just until the crust regains light crispness. Avoid over-warming so the interior stays soft.
• If freezing, wrap well; thaw at room temperature, then crisp briefly in the oven. A tiny sprinkle of sugar after reheating can revive the sheen.

Variations

• Extra tropical: Increase the chopped pineapple slightly and balance with a spoon or two of flour to keep the dough cohesive.
• Seed-forward: Fold in additional sesame seeds for more nutty crunch on every bite.
• Creamier crumb: Replace a small splash of water you might use in other recipes with more coconut milk to keep the dough lush.
• Spice play: Add a touch more cardamom to intensify aroma, keeping the balance with the floral sweetness of pineapple.
• Egg-light: For a slightly denser, breadier style, omit the egg and compensate with a little extra coconut milk, adjusting with a dusting of flour if needed.

Troubleshooting

• Dough too sticky: Gently knead in a tablespoon of flour at a time until it’s soft but manageable. The juiciness of pineapple can vary.
• Dough not rising: Ensure the coconut milk is warm, not hot, and that your yeast is fresh. A calm, draft-free spot encourages a good rise.
• Greasy results: The oil was likely too cool. Let it return to steady heat between batches and avoid overcrowding.
• Overly dark exterior: The oil may be too hot. Aim for a gentle, steady sizzle so the mandazi cook through before deep browning.