Lazarakia buns (Greek Easter Lazarus breads)

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5 from 1 vote

Lazarakia buns (Greek Easter Lazarus breads)

Traditional recipe for sweet buns made on Lazarus Saturday.

Prep Time30

Cook Time25

Resting time30

Total Time1 25

Course: Bread

Cuisine: Greek

Diet: Vegan

Servings: lazarakia

Calories: 180kcal

Author: Billie Bitzas

Ingredients

1 ¾ cups lukewarm water
1 tbsp yeast
1 cup sugar
1/4 cup and 1 tablespoon olive oil
1 tsp cinnamon
1 tsp ground cardamom
1/4 tsp salt
5 ¼ cups flour
48 whole cloves

For stuffing

100 grams chocolate chips

or

50 grams each walnuts and raisins, chopped

US Customary - Metric

Instructions

Add water, yeast and sugar to the bowl of your stand mixer and mix well with a fork. Allow to sit for 10 minutes.
1 ¾ cups lukewarm water, 1 tbsp yeast, 1 cup sugar
Combine the dry ingredients in another bowl and mix well.
1 tsp cinnamon, 1 tsp ground cardamom, 5 ¼ cups flour, 1/4 tsp salt
When your yeast is ready add the olive oil and the dry ingredients. Beat well, at medium speed using the dough hook attachment of your mixer for 8 - 10 minutes, or until the dough is formed.
1/4 cup and 1 tablespoon olive oil
Transfer the dough to an oiled bowl and cover with plastic wrap. Allow to rise at room temperature for 30 minutes.
When your dough is ready divide it into 24 portions of 50 grams each. Then, divide each of these into 40 grams for the body and 10 grams for the arms.
48 whole cloves, 50 grams each walnuts and raisins, chopped, 100 grams chocolate chips
Preheat oven to 325 degrees fahrenheit.
Shape your Lazarakia. To make the body, use your hand to flatten the larger piece of dough and shape it into an oval. Add about 1 tsp of filling to the center and then close it, pinching the ends and rolling it a bit to seal the seam. You should end up with an oblong shape. Then, use the 10 grams of dough to make the arms - crisscrossing in the front, and the back. Insert the cloves where the eyes would be.
Place your Lazarakia on a parchment lined baking sheet leaving space between them as they will rise during baking. Bake for about 20 - 30 minutes, or until golden.

Notes

The dough may be a little sticky; it will be easier to work with when it rests for the 30 minutes. If it is still too sticky, dust some flour lightly on the cutting board where you will rolling and shaping your buns.

Nutrition