Russian Schweinebraten Baked with Dough Crust

Schweinebraten is a German (or Austrian) pork roast dish. The Russian version is originally called Буженина (Buzhenina) and is somewhat different.


In my family, we made Buzhenina as boiled pork and only recently I started roasting it in foil wrapping or in bag. The idea of baking meat inside a dough wrapping has interested me a lot, and I’ve decided to try it for myself. The result has exceeded all expectations – soft and tender meat, that could be cut to very thing and light pieces. We’ve prepared around 1 kilogram of meat, and my family has consumed it in less than a day.


1 kilogram of pork neck

1 tbsp (with some extra) of mustart
1 tsp Dijon mustard
1/4 glass olive oil
2 garlic cloves (“squashed” and cut into small cubes)
2 tbsp of grape jam
A couple of drops of spicy oil (*)
Salt, Pepper

Please note that (besides the meat itself) the above ingredients are used to prepare a marinade. You don’t have to follow these exactly, you can rather make any other marinade that would suite your taste.

* I have prepared my spicy oil the following way – took dried chili peppers and, using a blender with a cutting blade, turned them into a paste with olive oil. This mixture can be kept in the refrigerator for a very long time.


1. Cover the meat with the marinade (gently rub it into the meat), wrap in foil and leave in the refrigerator for 2-4 days (originally, I planned marinating it for only two days, but it stayed there for 4 whole ones and the result was great)

2. Knead a very basic dough (basically some water and some flour) and roll it in a thin layer.

3. Take a baking form large enough for your meat, put some baking paper inside it and put the think dough layer on top of the baking paper. Put the meat on the dough and wrap the dough around it. Make some holes (with a fork) in a top part of the dough to allow steam (from meat juices) to escape.

4. Bake for 1.5 hours at 180C, then turn the oven off, but leave the form in it for 2 more hours.

5. Remove from the oven, chill to room temperature and put in the refrigerator. I left it in refrigerator for a night, and then removed the dough cover (leaving just the bottom layer), cut it into pieces and served it.


P.S. Baking technique was inspired by zmoj – Thank You 🙂


Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?

Please leave us comments about your experience…..

4 thoughts on “Russian Schweinebraten Baked with Dough Crust

    • Thank You for the invitation. Would love to register and contribute…

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  1. Bake in a test or in the salt in our family for a long time in service, and baked poultry and fish, and tried to bake the meat. One day they decided to combine the salt and the dough, the result pleased, since baking in salt dough confidently occupy a niche specialties weekend in our family. Also, after baking in clothes (dough, foil, sleeve for baking) oven is clean, and the finished product is a more juicy.

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