In article ,
Hans-Georg Michna wrote:

On Tue, 13 Jul 2004 16:56:30 +0100, Pat Anderson
wrote:

Have you got any ideas on making Mandazi? You must have eaten a few in
your time! Give us some ideas.

Pat,

I'm following the discussion with heightened interest, because I
love mandazis, but I'm not much of a cook, so it's a more
theoretical interest (Unless someone wants to send me his first
results :-).

Mandazis in Kenya are fairly sweet. (Good for me, since I'm a
sugar addict.) They also often contain a lot of air. Must be big
bubbles in the dough. They remind me remotely of something we
call Berlinerin Germany (also the actually too generic word
Pfannkuchen and also Krapfen in southern Germany), but those get
some pure sugar on top and some jam or marmelade inside, and the
dough is still somewhat different, but they're also fried in
oil.

My GF is of Austrian descent and did remark that with a zwetschken
inserted, it would be like an austiran plum doughnut