I love the lemon flavor in my mandazis and it also acts like one of the best preservatives. So we'll use the grater to get the rinds. grate 2-3 lemon to have enough of the flavour.

Mix all the dry ingredients which includes all purpose flour, baking powder, sugar and salt. Once everything is mixed then you can add in your butter margarine or oil and then mix it to form crumble like texture.

Now, add the lemon rinds and mix them with the dry ingredients.

Create a well at the center of the dry ingredients, and then add the milk or water. Whichever works for you is fine. For this recipe, I just used water.

This is the most important part of the process. Mix everything to form a shaggy mass of dough.

Clean your worktop surface and set the mass of dough to start kneading. The kneading should take 8 minutes. Lookout for a smooth, elastic surface.

If you have a stand mixer then you can use it to form the dough.

This is also important as it will determine whether you have the best or not the best texture. I like to leave mine overnight and then cook it the next morning. We expect it to rise a little because, remember, we use baking powder, not yeast.

If you would like cook it immediately, it's all fine because you can let it rest for about 2 hours. Set it in a warm space to allow it to leaven though.

Start by flouring the working surface then roll our the dough. Roll it to 1/4 inch thickness before you start cutting and shaping it. If you would like to make it rectangular, triangular or circular is fine.

Do you have a deep frying machine, or will you fry it traditionally? For this recipe, I used the traditional style.

Set you oil in a frying pan and set on the stove top. Let it fully heat up but not to burning level. I like mine reaching 180C.

Add the cut pieces of the dough and cook one side and then turn to cook the other. Remove from the oil using a sloted spoon and set in a clean bowl. Repeat the process and let the mandazis cool down.

Serve the mandazi with your favorite tea or coffee.