Turos Batyu (Hungarian Cottage Cheese & Raisin Parcels)

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!

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!

Print Recipe

Turos Batyu

vegan

Servings: 0

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.