Line a rectangular baking pan, or glass pyrex dish with a piece of baking paper. No greasing necessary.
25 x 35 cm.
Lightly dust the top of the counter and rolling pin. Roll out the dough into a rectangle of 25 x 50 cm.
Once the right size take the butter and spread it evenly over the whole thing. Then take the chopped nuts and raisins and evenly distribute them over the dough.
Then roll using the long side of the dough, roll up and cut into 12 equally sized pieces. This is most simply done by starting in the middle and cutting the roll into 2 halves, then cutting each half into 2 and then cutting them into 3
Place them evenly into the prepared baking pan.
Cover with a cloth and let raise again for an hour.
Preheat oven to 200º degrees
In the mean time boil the final 1/2 dl of water and white sugar. Let boil for about 3 minutes and let cool.
Once the buns are risen brush the top of the buns with the sugar water mixture and then take the raw sugar and sprinkle it evenly over the whole thing. Place in the middle of a preheated oven for 30 to 35 minutes.
When done remove from the oven and let the whole pan cool on a rack for at least an hour.
When cool mix the powdered sugar and lemon juice. Add just enough water to make the sugar into a thick mass. Using a spoon or make a paper cone and drizzle the sugar frosting over the buns.