Hungarian Brioches with cottage cheese and raisins

Hungarian Brioches with Cottage Cheese and Raisins (Túrós ökörszem)

  • Author: Nicoletta
  • Prep Time: 1 hour 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours
  • Yield: 6 brioches 1x
  • Category: Brioches
  • Method: Baking
  • Cuisine: East European


Hungarian Brioches with Cottage Cheese and Raisins (Túrós ökörszem) are deliciously aromatic sweet buns with a lovely topping of cottage cheese and raisins. Our last stop of “Around the World in 12 Plates” took us to Hungary!

Recipe adapted from Túrós ökörszem on


For the dough:

  • 250 g (2 cups) unbleached all-purpose flour
  • 50 g (1/4 cup) raw cane sugar
  • 12.5 g fresh yeast
  • 125 ml (1/2 cup) milk
  • pinch of salt
  • 1 egg yolk, organic, free range
  • seeds of a half a vanilla bean

For the cottage cheese cream:

  • 125 g cottage cheese
  • 50 g (1/4 cup) raw cane sugar
  • seeds of a half a vanilla bean
  • zest of 1/2 a lemon
  • 1/2 egg yolk (keep the other half for the egg wash)
  • a handful of raisins (optional, but so good)

For the egg wash:

  • 1/2 the yolk leftover
  • 1 tsp of the egg white leftover
  • 1/4 tsp milk or half & half


  1.  Heat up the milk. Mix the yeast, a tablespoon of sugar and 2 tablespoons of flour into the tepid milk, and let it rise.
  2. In the bowl of a stand mixer, place the flour, add egg yolk, vanilla, salt, sugar and activated yeast. Knead until smooth and pliable. Cover and leave the dough to rest for about an hour.
  3. Soak the raisins in lukewarm water and a splash of vanilla.
  4. Make the cottage cheese cream: mix together the cottage cheese, sugar, vanilla, lemon zest and egg yolk using a hand blender to make it creamier.
  5. On a floured surface roll out the dough to a 1 cm/half inch thick. Using a round cutter,  cut out 6 x 10 cm/4 inch circles, re-rolling the scraps of dough until finished.
  6. Place the rounds onto a baking sheet lined with parchment paper, cover and let them rise for about 20-30 minutes.
  7. Preheat the oven to 350° F (180° C).
  8. Make a hollow in the middle of each circle with a 6 cm/2.5 inch round cutter.
  9. Brush the top with beaten egg/milk mixture and spoon some filling in the hollows (you might have some leftover).
  10. Bake the brioches for about 20-25 minutes or until golden brown.
  11. Let them cool on a rack, although still slightly warm they are delicious!
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