Mandazi (Mahamri)

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1. 1Step 1: In a large bowl, whisk together the yeast, cardamom, 2¼ cups all-purpose flour, and ¼–⅓ cup sugar, depending on your sweetness preference.
2. 2Step 2: In a measuring glass, whisk the coconut milk, melted butter, and ¼ cup water. Microwave until lukewarm, about 15 seconds. Alternatively, heat in a small saucepan until lukewarm. Pour into the dry ingredients and stir with a rubber spatula until incorporated. The dough will appear shaggy and a bit dry.
3. 3Step 3: Transfer the dough to a lightly floured surface and knead until soft and the dough springs back when gently pressed, 13–15 minutes. Alternatively, knead in a stand mixer with the dough hook on medium speed for 8–10 minutes. Transfer the dough to an oiled large bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm spot until doubled in size, about 2 hours.
4. 4Step 4: Transfer the dough back to a lightly floured surface, cut into 4 equal portions, and roll each portion into ⅛"–¼"-thick rounds. Cut each round into 4–6 triangle-shaped portions, depending on the desired size.
5. 5Step 5: Pour oil into a large pot to come 2" up the sides, clip the thermometer to the side, and heat over medium until the thermometer registers 325°. Working in batches of 2 or 3, carefully drop the dough pieces into the oil. They will sink at first, then float to the surface. Once they come to the surface, cook, pushing down, pouring oil over, and turning (this ensures they puff up and are hollow in the center), until deep golden brown, 5–7 minutes. Using a spider or slotted spoon, transfer the mandazi to paper towels and let drain.
6. 6Step 6: Serve warm with chai, sweetened condensed milk, or Nutella.