Turos Batyu (Eggless)

I have yet veganizing this as I am still trying to figure out how to make vegan friendly turo, that isn’t tofu like based. So for now, eggless it is 🙂

Bloom yeast in:
320 ml lukewarm water
2 tbsp sugar
2 1/2 tsp active dry yeast

In a bowl, mix:
6 c flour
5 tbsp sugar
A pinch or two salt

Pour into flour mixture:
3 tbsp aquafaba
80 g organic coconut oil, melted
Yeast mixture
1/4 c buttermilk

Knead and let rest for an hour

Filling, mix everything:

250 g turos (farmer’s cheese/Hungarian cottage cheese)
1/3 c raisins, soaked in 3 tbsp vanilla essence overnight
1 tbsp lemon juice
3 tbsp sugar of your choice

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:
1 tsp coconut palm sugar
1 tbsp aquafaba
1 tbsp maple syrup 

Print Recipe

Turos Batyu

Servings: 0

Ingredients

• 320 ml lukewarm water
• 2 tbsp sugar
• 2 1/2 tsp active dry yeast

Dough

• 6 c flour
• 5 tbsp sugar
• A pinch or two salt
• 3 tbsp aquafaba
• 80 g organic coconut oil melted
• Yeast mixture
• 1/4 c buttermilk
• 1 tbsp maple syrup
• 250 g turos farmer’s cheese/Hungarian cottage cheese
• 1/3 c raisins soaked in 3 tbsp vanilla essence overnight
• 1 tbsp lemon juice
• 3 tbsp sugar of your choice

Maple Syrup

• 1 tsp coconut palm sugar
• 1 tbsp aquafaba

Filling

Instructions

• Bloom yeast in sugary lukewarm water
• In a bowl, mix flour, sugar, and salt
• Pour into flour mixture of aquafaba, coconut oil, melted, Yeast mixture, and buttermilk
• Knead and let rest for an hour

Filling

• Mix everything
• 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