These soft, bakery-style Hungarian pastries are filled with a lightly sweetened creamy cheese filling and baked until perfectly golden. They’re a beloved treat in Hungary and are perfect with coffee, tea, or as a sweet breakfast. 🤤
Túrós batyu is a classic Hungarian bakery favorite. The dough is pillowy and tender, the filling is creamy and slightly sweet, and the whole bun is dusted with powdered sugar for a beautiful finish. They’re surprisingly easy to make at home — and once you try them, you’ll want to make them again and again. 🇭🇺
Activate the yeast — stir it into the warm milk with 1 teaspoon of the sugar. Let sit for 5–10 minutes until foamy.
Combine the dry ingredients — flour, remaining sugar, salt, and lemon zest in a large bowl.
Add the wet ingredients — yeast mixture, egg yolks, melted butter, and vanilla. Mix until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Make the Filling:
Mix the túró, sugar, egg yolk, semolina, raisins, lemon zest, and vanilla in a bowl until creamy. Set aside.
Assemble the Buns:
Punch down the dough and divide it into 12 equal pieces.
Roll each piece into a small circle (about 10 cm / 4 inches wide).
Place a spoonful of filling in the center of each circle.
Fold the dough over the filling, pinching the edges together to seal — like a small parcel or bundle.
Place seam-side down on a lined baking sheet.
Bake:
Brush each bun with beaten egg.
Let them rest for 20–30 minutes while the oven preheats to 180°C (350°F).
Bake for 20–25 minutes until golden brown.
Cool slightly, then dust generously with powdered sugar. ❄️
❓ Frequently Asked Questions
What is túró? Túró is a traditional Hungarian fresh cottage cheese — slightly crumbly, mild, and creamy. If you can’t find it, use dry curd cottage cheese, farmer’s cheese, or ricotta drained overnight.
Can I use regular cottage cheese? Yes, but drain it well first. Regular cottage cheese is wetter than túró and can make the filling runny.
Why add semolina or breadcrumbs to the filling? It absorbs excess moisture from the cheese and eggs, keeping the filling creamy instead of soggy.
Can I make the dough ahead of time? Yes — after the first rise, refrigerate the dough overnight. Let it come to room temperature before shaping.
Can I freeze túrós batyu? Absolutely. Freeze baked pastries in an airtight container for up to 2 months. Reheat in the oven at 160°C (320°F) for 8–10 minutes.
What if I don’t like raisins? Skip them, or swap them for chopped dried apricots, cranberries, or a sprinkle of cinnamon.
Can I make them dairy-free? Yes — use plant-based milk, vegan butter, and a dairy-free cottage cheese alternative. The texture will be slightly different but still delicious.
How do I know when they’re done? They should be evenly golden brown on top. If they’re browning too fast, cover loosely with foil.
What’s the best way to serve them? Warm or at room temperature, dusted with powdered sugar, alongside coffee, tea, or a glass of cold milk. ☕🥐
