Hungarian Cottage Cheese Buns – Túrós Batyu

Instructions

1. Mix the warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5–10 minutes.
2. In a large bowl, combine the flour, remaining sugar, and salt.
3. Add the eggs, melted butter, vanilla, and yeast mixture. Knead until a soft, smooth dough forms.
4. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
5. For the filling, mix the cottage cheese, sugar, egg yolk, vanilla, lemon zest, semolina, and raisins until well combined.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll the dough out and cut it into 4–5 inch squares.
8. Place a generous spoonful of cottage cheese filling in the center of each square.
9. Fold the opposite corners toward the center and gently pinch the dough together to create the traditional pouch shape.
10. Place the pastries on the baking sheet and let them rest for 15–20 minutes.
11. Brush the tops with beaten egg.
12. Bake for 18–25 minutes, until beautifully golden brown.
13. Allow to cool slightly, then dust generously with powdered sugar.

Prep Time: 30 minutes
Rise Time: 1 hour
Bake Time: 18–25 minutes
Servings: 10–12 pastries