Instructions

Step 1: Prepare the Dough

In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let it sit for 5–10 minutes until foamy.

In a large bowl, mix together:

Flour
Remaining sugar
Salt

Add:

Eggs
Butter
Vanilla
Lemon zest
Yeast mixture

Knead for 8–10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size.

Step 2: Make the Filling

In a medium bowl, combine:

Farmer’s cheese
Sugar
Egg yolk
Vanilla
Lemon zest
Raisins

Mix until smooth. If the filling seems too soft, stir in the semolina or cornstarch.

Step 3: Shape the Pastries

Punch down the risen dough and roll it out to about ¼ inch (6 mm) thick.

Cut into 4-inch (10 cm) squares.

Place a generous spoonful of filling in the center of each square.

Fold each corner toward the center and pinch them together firmly to create the traditional pinwheel or envelope shape.

Arrange the pastries on a parchment-lined baking sheet.

Step 4: Second Rise

Cover loosely and let the pastries rise for 20–30 minutes.

Brush the tops with the egg wash.

Step 5: Bake

Preheat the oven to 375°F (190°C).

Bake for 18–22 minutes, or until the pastries are puffed and beautifully golden brown.

Cool on a wire rack.

Dust with powdered sugar before serving, if desired.

Tips for Perfect Túrós Batyu

Drain cottage cheese well to prevent a watery filling.
Soak the raisins in warm water or rum for 10 minutes for extra flavor.
Pinch the corners tightly so they stay closed while baking.
Use fresh yeast for the lightest, fluffiest texture.
These pastries are best served slightly warm.

Variations

Try adding:

Dried cranberries
Chopped apricots
Orange zest
Cinnamon
Mini chocolate chips
Apricot jam beneath the cheese filling

Storage

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keep for up to 5 days.

Freezer: Freeze baked pastries for up to 2 months. Reheat in the oven before serving.

Frequently Asked Questions

What is Túrós Batyu?

It is a traditional Hungarian pastry made from soft yeast dough filled with sweet cottage cheese and raisins, commonly found in bakeries throughout Hungary.

Can I use ricotta instead of farmer’s cheese?

Yes. Ricotta works well, but drain it thoroughly before using to achieve the proper consistency.

Why are my pastries opening during baking?

Make sure the corners are pinched together firmly, and avoid overfilling each pastry.

Can I make the dough ahead of time?

Yes. Let it rise overnight in the refrigerator, then bring it to room temperature before shaping.

Nutrition (Per Serving)

Calories: 310
Carbohydrates: 39g
Protein: 9g
Fat: 13g
Saturated Fat: 7g
Sugar: 14g
Fiber: 2g
Sodium: 180mg

Final Thoughts

These Hungarian Raisin Cheese Buns (Túrós Batyu) are a timeless bakery classic with a soft, buttery dough and a creamy, lightly sweet cheese filling packed with juicy raisins. Whether enjoyed for breakfast, dessert, or alongside a cup of coffee, these beautiful pastries bring the comforting flavors of traditional Hungarian baking to your table.

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