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Mandazis

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Why it works: Butter and milk match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 81,222 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

  1. All pastry ingredients should be allowed to come to room temperature if they have been in the refrigerator.

  2. In a mixing bowl combine the flour, baking powder, sugar, and spice.

  3. Add the yeast.

  4. Mix the water, butter (or margarine, or oil), milk, and egg together.

  5. Gradually add this mixture to the flour while kneading into dough.

  6. Head until a smooth and elastic dough is formed -- fifteen to twenty minutes.

  7. If using yeast: Place dough in a clean bowl, cover with a cloth, and allow to rise in a warm place for an hour or more.

  8. If using baking powder, let dough rest for several minutes.

  9. Divide the dough into several hand-sized pieces.

  10. Roll or press the pieces into circles about one-half inch thick.

  11. Cut circles into halves or quarters.

  12. Heat a few cups of vegetable oil to 300 degrees Farenheit in a skillet or deep pot.

  13. Fry the doughs in the hot oil, turning a few times, until they are golden brown all over.

  14. Fry only as many together as can float in the oil without touching one another.

  15. Place on paper towels to drain.

  16. Serve warm.

  17. Category:Kenyan Recipes

  18. Category:Kenyan Appetizers

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + cardamomtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together627 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + buttertop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cardamom + milktop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together534 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Flour + milktop 8% of all pairs
    Aroma overlaplow
    Mentioned together76,993 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the cardamom

How well each one fits the dish's main ingredients (flour, sugar, butter, milk, egg):

  1. Cinnamonbetter flavor fit
  2. Nutmegbetter flavor fit
  3. Cardamomthe original

Fit is the average pairing score against flour, sugar, butter, milk, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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