Pulled Pork/Beef Muffin - The BBQ version with a difference

INGREDIENTS FOR APPROX. 12 CUPCAKES

For the dough

Butter, soft	50g
Dry yeast	1/2 pack
Sugar	20g
Salt	1 pinch
Water	150ml
milk	1 tbsp
egg	1
Spelt flour (type 812)	350g

For spreading on the burger bun

milk	2 tbsp
sesame	2-3 tbsp

For the filling

Pulled pork or beef red cabbage	250 g
carrot

For the dip

Lemon (zest and juice)	1
Crème fraîche	200 g
yogurt	200 g
Sugar	1 teaspoon
Garlic clove, pressed	1
Salt
pepper

For decoration

• lettuce leaf
• Sesame

Let's go...

Dough
Dissolve butter, yeast, sugar and salt in a lukewarm water-milk mixture. Add egg and flour to the liquid and work into a homogeneous dough. Then leave to rise in a warm place for 40 minutes. Place the dough on a floured work surface as soon as the dough has risen. Grease the muffin tin and dust with flour. Then knead the dough once, shape 12 rolls into rounds and place them in the muffin tins and leave to rise for about 1 hour; the buns should have increased in size considerably. Mix the egg, milk and water together. Brush the burger buns with this and sprinkle with sesame seeds.

Preheat oven to 180 °C.

Press the CUCAP into the middle of the buns using the centering aid.

Bake on the middle rack for about 15 minutes, convection: 180°C / fan: 200°C.

For the filling:
Buy the pulled pork ready-made, depending on your taste, or make it yourself on the grill. Then pull it into the typical strips. Cut the red cabbage and carrots into very fine strips (julienne) and spread everything on and in the burger bun.

For the dip:
Mix all ingredients together, adding more seasoning to taste if necessary. Spread the dip on the filled burger. Place the burger on a bed of lettuce and decorate with sesame seeds.

TIP

• If you don't need that many burger buns, you can freeze the remaining buns in a freezer bag.