Fanouropita
(Saint-Fanourios cake)

Question. What is Fanouropita?
Answer. Fanouropita is a very delicous semi-sweet bread/cake. It’s traditionally baked in the name of Agios Fanourios (Saint Fanourios) – a saint of ‘things that are lost’; saint of revelation. If you lost or misplaced something and you cannot seem to find it, you bake this cake and bring it to church, as a “tama” (offering of thanks) towards Agios Fanourios. Each year faithful Christians bake a cake in honor of Saint Fanourios at August 27th. Fanouropita to this day, is still tradition in many regions of Greece.


 

Fanouropita photo | Greek cuisine online videos or DVDs | myGreekRecipes.com

 

Tips, tricks and info on how to make Fanouropita

In order to make Fanouropita, just like making tsoureki, you would need a thermometer and a scale. To have a predictable outcome always measure the ingredients using a scale ( by weight), instead of by volume (using measuring cups). See our cooking conversion chart for US to metric conversions (or vice versa).

Avoid using the total flour specified in the recipe. Begin with half the flour specified in the recipe and add ¼ cup or less at a time. It’s very important that you allow the dough to knead for a few minutes before adding more flour.

To duplicate the outcome of the Fanouropita, try to match the dough consistency you see in the video rather than focusing on the ingredient quantity (flour) used in the recipe.

After numerous successful results in making Fanouropita, you may record the amount of flour used by volume (using measuring cups), but never add the total flour all at once.

Nutritional information

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Recipe instructions

    • Add the anise seeds and sugar in the water.
    • Stir well, start the mixer and then add the yeast mixture into the flour mixture.
    • Remove 2 cups out of the total flour and set aside. In this flour add all the spices.
    • Mix dry ingredients well.
    • Next, we will pour all the wet ingredients in the flour mixture.
    • Make sure the anise liquid temperature is not over 125 F.
    • Strain the anise seeds and discard.
    • Pour the anise seed/sugar mixture into the flour mixture.
    • Add the oil.
    • Add the Greek liquor.
    • Mix the yeast and sugar in the water.
    • Stir well, start the mixer and then add the yeast mixture into the flour mixture.
    • Start adding the remaining flour a bit at a time and allow flour to be absorbed before adding some more. If you rush this, you may end up with a stiff dough.
    • At this point we have added all the flour specified in the recipe.
      IMPORTANT: Pay attention to the dough consistency you see in this video, not the amount of flour that we added.
    • Oil a plastic container.
    • Shape the dough into a round ball and place in container.
    • Loosely cover with plastic wrap to prevent a skin from forming.
    • Next, oil the pan and then thoroughly sprinkle with flour. Set aside for now.
    • After 3 1/2 hours the dough should have risen to more than double.
    • Shape the dough into a round loaf and allow to rise for a second time, until doubled.
    • Bake at 350F at middle rack for 1 hour or until a nice dark brown color develops.
    • Once the loaf has cooled, cut it into cubes and sprinkle with icing sugar.

NOTE: If this Greek recipe is of interest to you, you may watch our video with step by step instructions and precise ingredient amounts. See fanouropita video

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