2 ¼ tsp dried instant yeast
350 g strong white bread flour, plus extra for dusting
60 - 80 g caster sugar, to taste
20 g milk
4 medium eggs
1 ½ tsp fine sea salt
olive oil, for greasing
170 g unsalted butter, diced
100 g carrots, cut into pieces
1 green apple, cored and cut into quarters
50 g red onion
200 g cabbage, cut into pieces
1 pinch salt, to taste
1 pinch ground black pepper, to taste
2 tbsp Salad Cream (or mayo if you cant find salad cream)
1 large egg, beaten
sesame seeds, for sprinkling
2 garlic cloves
100 g onions, quartered
600 g pork fillet, sliced (2 cm)
500 g water
1 Tbsp smoked paprika
1 Tbsp brown sugar
1 Tbsp garlic powder
1 tsp fine sea salt
200 g barbecue sauce
Place yeast, flour, sugar, milk, eggs and salt in mixing bowl then knead 7 min/dough setting. Meanwhile, line 2 baking trays with baking paper and grease a large bowl.
Add butter and knead 2 min/dough setting. Transfer to prepared bowl - dough will be stretchy and sticky. Cover with greased cling film and leave to rest in a warm place until doubled in size (1-2 hours).
After this time, place covered bowl in fridge for at least 3-4 hours or overnight. Meanwhile, clean mixing bowl and make slaw.
Place carrot, apple, onion, cabbage, salt, ground black pepper and salad cream into the mixing bowl and chop 2-3 sec/speed 4, with aid of spatula.
Scrape down sides of mixing bowl with spatula and repeat chopping 2-3 sec/speed 4. Repeat if necessary until desired consistency is achieved.
Once dough has chilled, on a lightly-floured surface, divide into 24 equal-sized pieces (approx. 30 g each). Shape each into a smooth round ball and place on prepared trays, approx. 8 cm apart. Cover with greased cling film and leave to prove for 30 minutes until risen. Towards the end of this time, preheat oven to 170°C.
Brush buns with beaten egg and sprinkle with sesame seeds. Bake for 10-15 minutes (170°C) until lightly golden, covering with foil halfway through if browning too much. Transfer to a wire rack to cool completely. Meanwhile, make pulled pork.
Place garlic and onions in mixing bowl then chop 5 sec/speed 5.
Add pork, water, paprika, sugar, garlic powder and salt then cook 30 min/80°C/reverse speed slow. Drain in simmering basket, discarding cooking liquid.
Place reserved cooked pork and barbecue sauce in mixing bowl then shred 6-10 sec/reverse speed 4 until completely shredded.
To assemble, slice brioche buns in half and fill each with 1 Tbsp pulled pork mixture and ½ Tbsp reserved slaw. Serve immediately.
Credit to original recipe