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Ingredients Brioche Dough 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 Coleslaw 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) Brioche Buns 1 large egg, beaten sesame seeds, for sprinkling Pulled Pork 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 Method Brioche Dough 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. Coleslaw 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. Brioche Buns 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. 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. Assembly 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 https://cookidoo.com.au/recipes/recipe/en-AU/r403886 
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