A shrouded Lazarus bun to mark Lazarus Saturday? Why not. The kids will love it and will love making them with you. Plus they are filled with surprises– cardamon, cloves and cinnamon to spice the loaves and walnuts and raisins to fill them.

Lazarakia (Lazarus Buns)

Servings: 20 buns


  • 400 g lukewarm water
  • 8.5 g active dry yeast 1 Tbsp
  • 150 g granulated sugar
  • 50 g olive oil
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp cardamom
  • ¼ tsp salt
  • 800 g AP flour


  • 100 g raisins
  • 100 g coarsely chopped walnuts


  • 40 whole cloves


  • 2 Tbsp maple syrup
  • 2 Tbsp non-dairy milk


  • In the bowl of a stand mixer combine water, yeast and sugar. Let sit until foamy, about 5 minutes.
  • Add the olive oil, spices (except for whole cloves), salt and flour.
  • Mix with the dough hook on low until combined and then mix for about 5 -6 minutes or until you get a smooth, elastic dough.
  • Preheat the oven to 350°F (conventional). Line 2 pans with parchment paper.
  • Cover the bowl and let rest for 30 minutes at room temp.
  • Combine walnuts and raisins in a medium bowl.
  • Scale the dough into 20 pieces each weighing 50 grams and 20 pieces each weighing 10 grams.
  • Roll out a 20g piece of dough for the body into an oval and fill with a heaping teaspoon of filling. Fold in the short edges and then the long edges and pinch to seal. Roll briefly to form an oval shape.
  • Roll the 10 piece of dough into a long rope and crossover to the back and then bring again to the front and press down to seal.
  • Insert 2 whole cloves for eyes. Lay on pan and repeat with remaining pieces.
  • Bake at 350°F for about 30 minutes or until golden brown.
  • Immediately brush with glaze and let cool to room temp.

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