Ingredients (9-10 buns)

• 1kg (8 1/3 cups) flour
• 400g (1 2/3 cups) water 
• 375g (a little less than 2 cups) sugar
• 125g (1 stick) butter
• 100g (3.5oz) raisins
• 100g (3.5oz) walnuts
• 25g (0.9oz) baker’s yeast 
• 1 tablespoon cinnamon
• 1/2 teaspoon baking soda
• 10g (0.4oz) salt
• zest of 1 lemon
• 1 egg yolk and some milk for the egg wash

Instructions (Time: 50 minutes)

Start by mixing the flour, the sugar, the raisins, the walnuts, the cinnamon, the baking soda and the zest of the lemon. Melt the butter and add to the dough. 

Dissolve the yeast in a bit of lukewarm water and add it to the dough. Measure the necessary lukewarm water and dissolve the salt in it. Add it to the dough and mix just until the dough comes together. You should end up with a fairly tough dough.

Shape the dough into rolls and brush them with a egg wash. Bake in a preheated oven to 200ºC (390ºF) until they’re golden (~25 minutes).

And serve! They’re great on their own but you can also have them with a bit of butter.

Ingredients (10 servings)

• 1L (4 1/2 cups) milk
• 300g (1 1/2 cups) sugar
• 300g (1 1/2 cups) short grain rice
• 2 lemon peels (not the peel of two lemons, just two peels of one lemon cut vertically)
• 4 egg yolks
• cinnamon q.s.

Instructions (Time: 4 hours)

Cook the rice with enough water to cover it with a bit of salt until it is nearly done. Mix the milk with the sugar and the lemon peels and heat it in a pot. 

Beat the egg yolks and add a little of the warmed milk to the egg yolks. Add the egg yolks and the rice to the milk. Let it cook in low heat until it thickens (I like it more on the thick side, but if you prefer it thinner just remove it sooner).

Place it on a serving bowl and let it cool down. Once it has reached room temperature, place it in the fridge for 2h/3h. Sprinkle some cinnamon on top and serve!

Ingredients (12 servings)

For the Cake

(I used a mug to measure the ingredients)

• 2 cups of flour
• 2 cups of sugar
• 1 cup of walnuts 
• 2 big carrots
• 8 eggs
• 1 teaspoon baking powder

For the Glaze

• 2 tablespoons of butter at room temperature
• 6 tablespoons of orange juice 
• zest of one orange
• icing sugar q.s.

Instructions (Time: 1.5 hours)

Start by beating the egg yolks with the sugar until it turns pale. Shred the carrots and add it to the mixture.

Add the flour and the baking powder and mix. Chop the walnuts and beat the egg whites until soft peaks form. Fold the egg whites in the cake batter together with the chopped walnuts.

Grease and flour a cake tin and bake in a preheated oven to 180ºC (350ºF) for 25-35 minutes (check if it’s done with a toothpick). As for the orange glaze, beat the butter with the zest of the orange until it’s creamy. Add some icing sugar until you have a consistent mixture. Finally, add the orange juice and if it is too fluid, add more icing sugar or if it is too thick, add more orange juice! (Someone forgot to take photos of the glaze lol)

Wait until the cake has cooled down a bit and spread the glace on top. 

And serve!