Buzhenina in the test

To cook Buzhenin in the test we need:

Pork ham of about 1.8-1.9 kg.

Spices “for pork” – 1 package

Carrots, garlic

salt, ground pepper

For the test:

Flour-0.5-0.6 kg.

Milk – 0.2 l.

A mixture of olive and sunflower oil – 60 gr.

Dry rapidly soluble yeast – 7 g.

1 egg

1 tbsp. Sugar spoon

1 h. a spoonful of salt

1 Egg for dough lubrication

Buzhenina in the test is preparing like this:

Washed and discussed meat is rubbed with salt, pepper, spices, and we bind it with garlic and carrots.

We leave it for 10 hours (at night) to pickle in a tightly closed container on the lower shelf of the refrigerator.

After the specified time – we take out the meat, tightly wrap it in foil and tie it. Lubricate foil does not need to be oil.

In a preheated oven to 200 °, bake on a baking sheet for 2 hours.

Now knead the dough.

We heat milk.

Beat the egg with sugar and salt.

Enter into milk, add oil, then yeast.

Through the sieve, we sift the flour into this mixture in small portions.

Knead the elastic dough.

We cover with a towel and put in a warm place.

About an hour later, the dough needs to be smeared.

Remove the finished meat from a baking sheet, remove the foil and cool.

Divide the dough into two parts in a ratio of about 1: 4.

Most of the roll out 1 cm thick.

Put the meat on it and tightly wrap it with dough.

We pinch the edges tightly and lay down on a baking sheet with a small amount of oil.

From the rest of the dough we fly out the head, legs, ears and patch.

Eyes can be made of prunes, nostrils from raisins.

The finished “pig” is lubricated with a beaten egg.

You can sprinkle a little poppy.

Bake 20-25 minutes at 200 ° until a dark golden crust is formed.

Having pulled out from the oven, let him “relax” under the linen towel a little.