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Ingredients

* 400 g water, lukewarm
* 1 tablespoon(s) yeast
* 150 g granulated sugar
* 50 g olive oil
* 1 teaspoon(s) cinnamon
* 1/4 teaspoon(s) cloves
* 1/2 teaspoon(s) cardamom
* 1/4 teaspoon(s) salt
* 800 g all-purpose flour
* 50 g raisins
* 50 g walnuts, coarsely chopped
* 40 cloves.

Method

The delicious Lazarakia go way back. We knead them and bake them on Lazarus Saturday. They are small, fluffy, sweet breads which are shaped like a man wrapped in grave clothes (just as Lazarus is depicted) and they symbolize the Raising of Lazarus.  
* In a mixer, add the water, yeast and sugar.
* Whisk by hand until the yeast and sugar dissolve and set it aside for 10 minutes until the yeast activates.
* Add the olive oil, cinnamon, ground cloves, cardamom, salt and flour.
* Beat with the hook attachment on medium speed for 8-10 minutes, until the ingredients come together and a dough is formed.
* Cover the dough with a kitchen towel and allow it to rest for 30 minutes.
* Preheat oven to 170* C (338*F) Fan.
* When the dough has rested, divide it into 20 pieces that are 60 g each and shape into balls.
* Each ball will become a little Lazarus so cut off a small piece and weigh 50 g for the body and 10 g for the arms.
* Prepare the filling by combining the raisins and coarsely chopped walnuts in a bowl.
* With the 50 g of dough, knead and shape little Lazarus’s bodies in an oblong shape, fill with 1 teaspoon of the filling and seal. With the 10 g of dough, shape into 2 arms, crisscrossing in the back and bringing them to crisscross again in the front.
* Insert 2 whole cloves above the arms where the head should be to create the eyes.  
* Transfer the little Lazarus buns onto a baking pan lined with parchment paper.
* Bake for 20-30 minutes, until golden.

Recipe by akis petretzikis