This following buns are using cashew based cottage cheese but if I can be honest, try making my vegan cream cheese, it is absolutely best and closer to the real Hungarian turo (farmer’s cheese aka cottage cheese)
As I ran out of cashew to make the filling, I used jam in some, they are awesome too 😊
You can serve them as is or sprinkled with icing sugar as the above picture. I prefer them without additional icing sugar tho!
Let’s check out the recipe!
![](https://i0.wp.com/www.indorecipe.com/wp-content/uploads/2024/07/imageedit_105_5975576227.jpg?resize=1024%2C768&ssl=1)
Vegan Turos Batyu
Bloom yeast in:
320 ml lukewarm water
2 tbsp sugar of your choice (cane sugar, coconut palm sugar etc)
2 1/2 tsp active dry yeast
In a bowl, mix:
6 c flour
5 tbsp sugar of your choice
A pinch or two salt
Pour into flour mixture:
3 tbsp aquafaba
80 g organic coconut oil, melted
Yeast mixture
1/4 c almond/soy/rice milk
Knead and let rest for an hour
Filling, mix everything:
Vegan cream cheese (recipe below)
1/4 c raisin plus 1 tbsp mixed with 2 tbsp vanilla essence, microwaved for 20 seconds
1 tbsp lemon juice
3 tbsp sugar of your choice
1-2 tbsp corn starch (if your mixture becomes too runny in your opinion)
Once dough doubled, roll flat and slice into 2 dozens cuts
Fill each slice with a tbsp filling and bring each end to middle, pinch (almost like a fan shape)
Let buns rest for 20 mins
Brush with maple syrup mixture (recipe below)
Bake on preheated 350 F for 25 mins
Maple Syrup Mixture:
2 tbsp maple syrup
2 tsp aquafaba
Vegan Cream Cheese (make a day or two in advance) – enough only for a dozen, the other dozen I filled with Red Currant and Apricot jams:
1 1/2 c raw cashew, soaked in hot water for a couple of hours (best over night)
2 tbsp each apple cider vinegar, lemon juice
2 tbsp water
Drain cashew and process with the rest of ingredients unril smooth, then let stand for a couple of hours.
Pour mixture into cheesecloth and let it hang a bit.
Thanks for looking!
Turos Batyu
Ingredients
Yeast Mixture
- 320 ml lukewarm water
- 2 tbsp sugar of your choice cane sugar, coconut palm sugar etc
- 2 1/2 tsp active dry yeast
Dry Ingredients
- 6 c flour
- 5 tbsp sugar of your choice
- A pinch or two salt
Wet Ingredients
- 3 tbsp aquafaba
- 80 g organic coconut oil melted
- Yeast mixture
- 1/4 c almond/soy/rice milk
Filling
- Vegan cream cheese recipe included
- 1/4 c raisin plus 1 tbsp mixed with 2 tbsp vanilla essence microwaved for 20 seconds
- 1 tbsp lemon juice
- 3 tbsp sugar of your choice
- 1-2 tbsp corn starch if your mixture becomes too runny in your opinion
"Egg" Wash (Maple Syrup Mixture)
- 2 tbsp maple syrup
- 2 tsp aquafaba
Cream Cheeze
- 1 1/2 c raw cashew soaked in hot water for a couple of hours (best over night)
- 2 tbsp each apple cider vinegar lemon juice
- 2 tbsp water
Instructions
Yeast
- Bloom yeast in sugary lukewarm water
Batyu
- In a bowl, mix dry ingredients, then add in aquafaba, coconut oil, yeast mixture, and milk
- Knead and let rest for an hour
- Mix everything until combined well
- Once dough doubled, roll flat and slice into 2 dozens cuts
- Fill each slice with a tbsp filling and bring each end to middle, pinch (almost like a fan shape)
- Let buns rest for 20 mins
- Brush with maple syrup mixture
- Bake on preheated 350 F for 25 mins
Cream Cheeze
- Make the cream cheeze a day or two in advance
- Drain cashew and process with the rest of ingredients until smooth, then let stand for a couple of hours.
- Pour mixture into cheesecloth and let it hang a bit.