Baked Hungarian Farmer Cheese Dumplings – Sütőben Sült Túró
Servings; 10-12 balls
Soft, creamy and beautifully golden, this baked Hungarian túrógombóc is an easy twist on the traditional favorite. Farmer cheese dumplings are baked in a lightly sweet vanilla sour cream topping for a comforting Hungarian dessert with no boiling required.
Servings; 10-12 balls
Ingredients
For the farmer cheese dumplings
500 g farmer cheese
125 g semolina
1 teaspoon sugar
2 eggs, separated
1 teaspoon salt
Grated zest of 1 lemon
50 g breadcrumbs, optional
Butter, for greasing the baking dish
For the sour cream topping
400 g sour cream
50 g powdered sugar
2 eggs
1 packet vanilla sugar
For serving
Powdered sugar, optional
Raspberry or another tart fruit jam, optional
Instructions
1. Prepare the farmer cheese mixture
Place the farmer cheese in a large bowl. Add the semolina, sugar, 2 egg yolks, salt and grated lemon zest. Mix well.
2. Rest
Cover and refrigerate for 1 hour to allow the semolina to absorb the moisture.
3. Whip the egg whites
Beat the 2 egg whites until stiff peaks form.
4. Make the topping
Whisk together the sour cream, powdered sugar, 2 whole eggs and vanilla sugar until smooth.
5. Finish the dumpling mixture
Gently fold the whipped egg whites into the rested farmer cheese mixture. Fold in the optional breadcrumbs if using.
6. Shape
Preheat the oven to 180°C / 350°F. Butter a baking dish. With slightly wet hands, form the mixture into balls and arrange them in the dish.
7. Add the topping
Pour the sour cream mixture evenly over and between the dumplings.
8. Bake
Bake for 25–30 minutes, until set and beautifully golden on top.
9. Serve
Allow to rest for a few minutes before serving warm. Dust with powdered sugar or serve with tart fruit jam if desired.
Notes
The breadcrumbs are optional. Leaving them out gives the túrógombóc an especially soft and delicate center, while adding them creates a slightly firmer dumpling. If your farmer cheese is very wet, drain it before using.