Hungarian cottage cheese bundles

by | Sep 4, 2015 | Breads, buns & biscuits

I was seeking for a dessert recipe in my cookbooks when the description of these lovely cottage cheese bundles got into my hands. I last baked them years ago, so it was time to dust off the recipe and greet the fragrant túrós batyu (this is how it is called in Hungarian) in my home again. The bundles are made from a light yeast dough, filled with soft, vanilla flavoured cottage cheese cream. I can’t imagine them without raisins, but I know many people can’t stand the raisin’s taste, so this ingredient may be left out.

Hungarian cottage cheese bundlesphoto:

For the dough:

  • 500 g (~ 4 cups) all-purpose flour
  • 200 ml (~3/4 cup) kefir
  • 25 g fresh yeast (2,5 tsp dry yeast)
  • 50 ml (~1/4 cup) tepid milk
  • 1 1/2 tbsp sugar
  • pinch of salt
  • 1 egg
  • 50 g (~1/4 cup) melted butter

For the filling:

  • 250 g (~1 1/4 cups) cottage cheese
  • 1/4 tsp vanilla extract
  • zest of half lemon
  • 3 tbsp sugar
  • 50 g (~1/4 cup) raisins
  • 1 egg
  • 1 egg for the egg wash

Dissolve yeast with a half tablespoon of sugar in lukewarm milk.

Soak raisins in tepid water.

Sift the flour in a bowl. Add one tablespoon of sugar, pinch of salt, egg, kefir and activated yeast, and start to knead.

When the ingredients are well combined and the dough begins to hold together, pour in melted butter  and knead until smooth and elastic. Cover and let it rise until doubled.

In the meantime, make the filling. Combine cottage cheese, vanilla, lemon zest, sugar, egg and raisins. Set aside.

On a floured surface roll out the dough and cut into 10×10 cm (4×4 inch) squares. Spoon cottage cheese mixture on top of each square. Pinch two opposite corners first, then pinch the remaining two corners to seal the bundles. Place the bundles in a baking pan lined with parchment paper. Brush the tops with egg yolk and set aside to rise for about 20 minutes.

Preheat the oven to 180°C / 356°F and bake the bundles for 20 minutes or until golden brown.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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