HomeWinterSt. Andrew the Apostle

St. Andrew the Apostle

Icon of Saint Andrew

November 30th

St. Andrew was one Jesus’ first disciples. In fact, the Eastern Church considered him the first-called (Protokletos).  Like his brother Simon Peter, he was a fisherman in Galilee. After the Resurrection, he went out to spread the Gospel, mostly in Greece. Tradition says that he became the first Bishop of Constantinople, making it a center of church leadership. He was martyred in Greece and infamously hung on a X-shaped cross.  His relics are thought to be in many places including St. Andrew’s Scotland, where he became the patron saint of that country, and his X-shaped cross was placed on their flag.  He is thought to have preached in many easter European countries including Cyprus, Romania, Ukraine, and even Georgia. 

To celebrate we are having loukoumades. Loukoumades are the Greek version of donuts, which are deep fried to a golden perfection. They are traditionally served soaked in hot honey syrup, sprinkled with cinnamon, and garnished with chopped walnuts. On St. Andrew’s Day (November 30) Greek women customarily prepare loukoumádes and offer them to the church. However you’ll probably just want to keep them for yourself. They are delicious.

Loukoumades

Loukoumades

Difficulty: Medium

Loukoumades are the Greek version of donuts, which are deep fried to a golden perfection. They are traditionally served soaked in hot honey syrup, sprinkled with cinnamon, and garnished with chopped walnuts. 

Ingredients (this recipe requires scale)

  • 1 cup of water, room temperature

  • 1 cup of milk, room temperature

  • 15 g active dry yeast

  • 3 and 1/4 cup all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 4 tablespoons olive oil

  • vegetable oil, for frying

  • To garnish
  • Honey

  • Cinnamon

  • Walnuts, chopped

Directions

  • In a bowl add the water, sugar and yeast. Stir with a whisk until the yeast dissolves completely. Let rest for 5 minutes.
  • In the bowl of a stand mixer with whisk attachment, add the yeast mixture and the rest of the ingredients for the dough. Whisk at high speed for about 2 minutes or until the mixture becomes a smooth batter. 
  • Cover the bowl with some plastic wrap and let the dough rest in a warm place for at least 1 hour.
  • In a deep pot, pour enough vegetable oil to deep fry the loukoumades. Heat the oil using medium heat until hot. Once the temperature of the oil is around 320F you are ready to fry the donuts.
  • Place the dough in a large piping bag fitted with a large, round nozzle. Dip a tablespoon in some oil, then pipe a spoonful of the dough unto the spoon. Gently place the spoonful in the hot oil. Repeat this process allowing enough space between the dough balls so that they don’t stick together.
  • All the donuts to brown on one side then rotate them over. Remove once they are crisp and golden brown on all sides.
  • Place them on a plate lined with paper towels to remove excess oil.