Lussebullar

So I had a little Christmas party last night and my Swedish friend persuaded me to make this very typical Swedish pasty, which is only done over Christmas. The Lussebullar. 
Baking these was so so so much work but they turned out really well and everyone really enjoyed them. I think I ended up with 60 or so pieces of which I froze 20 and the rest were all eaten.. we were around 10 people :D

I can recommend this recipe, you just have to have a lot of patience for it! 

I adapted this recipe I found online here . These are the listed ingredients I basically changed it all, everything in bold is what I used:

 INGREDIENTS

• 3 tbsp (50 g) of yeast for sweet doughs 
• 3/5 c (150 g) of butter or margarine vegan margarine
• 2 c (5 dl) oat milk
• 1 c (250 g) quark cheese (creamy; note: cream cheese can be substituted)
• 1/5 tsp (1 g) saffron a couple of drops of saffron aroma (couldn't find the real deal)
• 3 tbsp (1/2 dl) of sugar
• 1/2 tsp (4 3/4 g) salt
• 6-7 c (17 dl) of all purpose flour 12dl of Spelt flour
• 1 egg (to paint dough)
• raisins

DIRECTIONS

1. Crumble the yeast into a bowl.
2. Melt the butter in a pan. Pour in milk and stir, heat until warm to the touch.
3. Pour the butter mixture over the yeast, stir until dissolved.
4. Mix in the quark cheese, saffron*, sugar and salt.
5. Add most of the flour and work the dough in a machine or by hand, until it releases from the edges of the bowl and is smooth.
6. Cover the bowl with a cloth and let the yeast ferment for 30 minutes.

This is the dough before giving it a 30 minute rest

7. Put the dough on a lightly floured surface. Knead

the dough until it is smooth and shiny.
8. Split dough into 5 parts. Each 5th split into 10.
9. Take the small piece of dough and roll into it 20 cm

long rolls and shape into a figure 8.
10. Put onto cookie sheet that has been covered in baking paper. Push one raisin in each end.

11. Cover with cloth until they double in size, roughly 20-30 minutes. 
12. Paint with the whipped egg.
13. Cook in preheated oven 440°F (225°C) for roughly 8 minutes. 5-6 minutes
14. After removing, let it cool under a cloth. It can be then stored in plastic bags and/or frozen.

I basically followed these steps except for putting the dough back in the bowl and covering it so it doesn't dry and just ripping off smaller pieces as needed. I also don't know how long each rolled out piece was and I rolled it into a S shape turning in each end the opposite way to roll in like a snails shell.

This is the dough after the 30 minute rest

I don't know how many I ended up with but there were a lot and I froze 20. Seems like I made them smaller.. 

Here are some pictures I managed to take in between.

What the S looked like before going into the oven

   

fresh out of the oven