Redefine Cranberry BBQ Pulled Pork Swirls

In a large bowl, whisk together the flour, sugar, yeast, and salt.

Make a small well in the center and pour in the warmed milk and melted butter.

Mix with a spatula until the dough forms.

Knead for 5 minutes either in the bowl or on a floured surface.

Shape into a ball, place in a greased bowl, cover, and rest for 15 minutes.

While the dough rests, whisk together the maple syrup and non-dairy milk to make the vegan egg wash. Set it aside.

Heat oil in a small saucepan over medium heat.

Sauté the onion and garlic until soft.

Add BBQ seasoning, BBQ sauce, and cranberry sauce.

Bring to a boil, then reduce to a simmer and cook for 5 minutes.

Stir in oregano and thyme. Remove from heat.

In a small pan, heat a bit of oil over medium heat.

Add the pulled pork and cook for 8 minutes, tossing occasionally, until caramelised.

Remove from heat and mix in three-quarters of the cranberry BBQ sauce.

Once the dough has rested, punch it down and roll it out on a lightly floured surface into a 30×50 cm rectangle (12×19 inches), about ½ cm thick.

Brush the surface with the remaining cranberry BBQ sauce.

Add a layer of BBQ pulled pork.

Roll tightly from the long side and pinch to seal.

Trim the ends and slice into 8 equal rolls.

Place the rolls on a parchment-lined baking sheet, leaving at least 5 cm between each.

Cover loosely and let rise for 30 minutes.

Brush with half of the vegan egg wash.

Preheat the oven to 180°C and bake for 25–30 minutes, until golden brown.

Brush with the remaining vegan egg wash. Let cool for 5–10 minutes.

Top with dukkah and chopped chives before serving.