Step 2

Heat oil in a deep pot over medium heat until it reaches about 170–180°C — a small scrap of dough should sizzle and rise to the surface right away. Gently lower in the mandazi pieces in batches and fry until light golden brown on one side, then turn and fry the other side until golden.

Step 3

In a separate bowl, whisk the eggs into the milk.

Step 4

Make a well in the centre of the flour and pour in the egg-milk mixture. Mix slowly until a dough forms.

Step 5

Knead for 3–4 minutes until the dough is smooth and no longer sticks to the sides of the bowl.

Step 6

Cover with a damp cloth and leave to rest for 15 minutes.

Step 7

Roll out on a lightly floured surface to about 1 cm thickness.

Step 8

Cut into triangles, squares or rounds using a sharp knife.

Step 9

Drain on kitchen paper. Serve warm or cool.