Mahamri: Fluffy Kenyan Coconut Doughnuts with Spiced Chai

In a large bowl, combine the flour, sugar, yeast, cardamom, and salt. Whisk well to combine.

Gradually add the warm coconut milk, warm water, and 2 tablespoons of vegetable oil to the dry ingredients. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

While the dough rises, prepare the spiced tea. In a small saucepan, combine 2 cups of water, black tea bags, sliced ginger, cloves, and cinnamon stick. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5-7 minutes to allow the spices to infuse. Remove from heat, strain, and set aside.

Once the dough has risen, punch it down gently. Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten it slightly into a disc, about 1/4 inch thick. You can also cut them into triangles if preferred.

Heat about 3 inches of vegetable oil in a deep pot or Dutch oven over medium heat to 350°F (175°C). Carefully place 3-4 mahamri into the hot oil, ensuring not to overcrowd the pot.

Fry the mahamri for 2-3 minutes per side, or until golden brown and puffed. Use a slotted spoon to remove them from the oil and place them on a wire rack lined with paper towels to drain excess oil.

Serve the warm Kenyan Mahamri immediately with the freshly brewed spiced tea.