Mandazi (East African Doughnuts)

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1. 1Step 1: In a large bowl, mix the warm water, coconut milk, yeast, sugar, and salt until dissolved. Set aside for 5 minutes to activate the yeast.
2. 2Step 2: Lightly beat the egg into the yeast mixture.
3. 3Step 3: Mix 3 cups of flour, the grated coconut, cardamom, and nutmeg by hand or in a stand mixer.
4. 4Step 4: Turn the dough out onto a lightly floured surface, and knead until fully incorporated and it's not too sticky to the touch (5-7 minutes). Gradually adding more flour if needed, but it's better to err on the side of less flour than more.
5. 5Step 5: Place the dough in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1-2 hours or until doubled in size.
6. 6Step 6: Punch the dough down, divide into 4 equal pieces, then form balls and roll out each piece into 6 triangular pieces. Let it rest for about 15 minutes.
7. 7Step 7: Fill a large saucepan with vegetable oil until it's at least 3 inches (about 5 centimeters) deep (too little will result in flatter mandazi). Heat the oil over medium heat until it reaches 375℉ (190℃).
8. 8Step 8: Gently drop the mandazis into the oil in batches to avoid overcrowding the pan.
9. 9Step 9: Fry for a few minutes until the bottom side is golden brown, quickly turn them over and fry for a few more minutes until the other side is golden brown.
10. 10Step 10: Remove them from the oil with a large slotted spoon or spider (culinary, not the arachnid). Place them on paper towels right away to soak up the excess oil.
11. 11Step 11: Sprinkle with powdered sugar to make them sweeter if desired.