Roast the walnuts in the oven for about 5 minutes at 170℃, and set aside.
Put all the dough ingredients except for the walnuts and raisins in a bread maker, and start the "bread dough" course. It takes about 15 minutes. (Add the walnuts and raisins in 10 minutes after you press start.)
Remove the dough, divide into 5 portions (a little less than 110 g each), and roll into balls. Cover with a tightly wrung out paper towel, and let them rest for 10 minutes.
Form into shapes, and allow the dough to rise (1st rising) for about 20 minutes. In the mean time, prepare for the kettle boiling. Put the ingredients for the kettle boiling into a frying-pan, and bring to the boil.
When the rising is finished, preheat the oven for 210℃. Put the shaped dough into the Step 4 frying-pan, and boil for 30 seconds each side.
When boiled, transfer to a plate with a paper towel, and lightly dab off the water.
Arrange them on a baking sheet lined with parchment paper, bake for 20 minutes at 200℃, and it's done!