I am quite proud of myself. I almost gave up on these brioche buns, thinking that I’d made a hash of them. These have been staring at me from a copy of BBC Good Food for weeks. I just made a different coleslaw and couldn’t be bothered with the home made barbecue sauce.
Mix 250ml of warm water, 2tsp of dried yeast, 3tbsp of warm milk and 2tbsp of golden caster sugar. Leave it for 5 minutes to go frothy.
In a bowl, add 4tbsp of softened unsalted butter to 450g of strong bread flour along with 1tsp of salt. Rub together to form a fine breadcrumb consistency.
Make a well in the centre and add the yeast mixture and 2 large eggs.
Mix to a sticky dough then turn out onto a floured surface.
Knead and stretch until it becomes a soft and bouncy dough. The recipe says 10 minutes. To me it felt like 10 hours. Don’t give up.
Pop in an oiled bowl, cover with cling film and leave to double in size. This could be anything between one and three hours.
After this time, knock the dough back then knead for a couple more minutes.
Divide into 12 balls and arrange on baking paper lined trays. Leave to double in size again, about an hour, then brush with egg and sprinkle with sesame seeds.
Cook for 20 minutes in a 180ºc (fan) oven. Leave to cool on a wire rack.
For the pork, heat the oven to 140ºc (fan).
Sear the pork in pan to brown then cover with a mixture of smoked paprika, mustard powder, garlic salt, onion salt and black pepper.
Add a cup of water to a baking dish with a wire rack. Cover with foil and cook for about 4-5 hours.
Shred the meat then mix with barbecue sauce.
If eating straight away then all is good but if not, pop in a frying pan with a dash of water to heat through.
I served mine with a chipotle red cabbage coleslaw – onion, red cabbage, carrot, mayo, French mustard, celery salt, chipotle paste and seasoning.
I want to say these were amazing but by the time I’d finished my appetite had disappeared! Fingers crossed for leftovers tonight.
Using DRIED YEAST, MILK, GOLDEN CASTER SUGAR, UNSALTED BUTTER, STRONG BREAD FLOUR, EGGS, SESAME SEEDS, PORK SHOULDER, SMOKED PAPRIKA, MUSTARD POWDER, GARLIC SALT, ONION SALT, BARBECUE SAUCE, RED CABBAGE, CARROT, MAYO, CHIPOTLE PASTE, FRENCH MUSTARD and CELERY SALT…
This was dinner…6th July 2014.