Túrós batyu is a classic Hungarian bakery pastry made with soft yeast dough and a creamy sweet curd filling. It’s soft, slightly rich, and usually finished with a light dusting of powdered sugar.
Ingredients
Dough
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk
- 1/3 cup sugar
- 1/2 cup butter (softened)
- 2 egg yolks
- 1 whole egg
- Pinch of salt
Filling
- 2 cups cottage cheese (or farmer’s cheese)
- 1 egg yolk
- 1/3 cup sugar
- 1 tsp vanilla
- 1 tbsp semolina or cornstarch (helps absorb moisture)
- Optional: raisins or lemon zest
Instructions
1. Prepare the dough
- Activate yeast in warm milk with a pinch of sugar (5–10 min).
- Mix flour, sugar, salt, eggs, butter, and yeast mixture.
- Knead until smooth and soft.
- Cover and let rise for 1 hour.
2. Make the filling
- Mix cottage cheese, sugar, egg yolk, vanilla, and semolina.
- Add raisins or lemon zest if desired.
3. Shape the batyu
- Roll dough to about 1 cm thickness.
- Cut into squares.
- Place filling in the center.
- Fold corners toward the middle, pinching lightly (leave slight openings for classic look).
4. Bake
- Preheat oven to 180°C (350°F).
- Place on baking tray lined with parchment.
- Bake 20–25 minutes until golden.