
Hungarian Túrós Batyu is a beloved bakery pastry made with soft, buttery yeast dough filled with a creamy sweet cottage cheese mixture studded with raisins. Folded into charming pinwheel-shaped bundles and baked until golden, these pastries are a staple in Hungarian bakeries and perfect for breakfast, brunch, or an afternoon coffee.
Why You’ll Love This Recipe
- Authentic Hungarian bakery favorite
- Soft, fluffy yeast dough
- Creamy sweet cheese filling
- Filled with juicy raisins
- Perfect for breakfast, dessert, or coffee breaks
- Freezer-friendly and easy to make ahead
Ingredients
For the Dough
- 4 cups (500g) all-purpose flour
- 2¼ teaspoons (7g) active dry yeast
- ¾ cup (180ml) warm milk
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- 2 large eggs
- ½ cup (115g) unsalted butter, softened
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
For the Cheese Filling
- 2 cups (500g) farmer’s cheese or well-drained cottage cheese (or ricotta)
- ⅓ cup (70g) granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ cup (75g) raisins
- 1 tablespoon semolina or cornstarch (optional, to thicken if needed)
For the Egg Wash
- 1 egg, beaten
- 1 tablespoon milk
Optional Topping
- Powdered sugar for dusting
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