Since I’ve kept you in suspense so long, the winner of Sticky Fingers’ Sweets….is #48, Karma Lily! Congratulations! I’ll try to get in touch with you, but if you don’t hear from me, please email me your mailing address.
For all those who didn’t win, console yourself with their Chocolate Chip Cookies, the Gilbert Ganache-fried Cupcakes, or the Red Velvet Cupcakes. These Champagne Cupcakes with Passion Fruit Frosting sound ideal for Valentine’s Day.
I know I got a little wordy in the last post because it was about reubens, so I saved the recipe for this post. Of course, you could make this into slider buns instead. Or make the burgers and serve them as patty melts with pumpernickel or rye bread.
Reuben Burger Buns
Yield: 6 buns
1 cup warm water
1 tablespoon brown sugar
2 1/4 teaspoons active dry yeast
2 tablespoons canola oil
1 1/4 cup all-purpose flour
1 cup pumpernickel flour
1/2 cup light rye flour
2 tablespoons vital wheat gluten
1 tablespoon dried minced onion
1 teaspoon caraway seeds
1 teaspoon cocoa
1 teaspoon salt
Combine the water, sugar, and yeast in a small bowl. Stir to combine and let sit about 5 minutes, until bubbly. Stir in the canola oil.
Stir together the flours, vital wheat gluten, onion, caraway, cocoa and salt in a large mixing bowl. Add the water mixture to the flour mixture and stir together. Add an additional tablespoon of flour or water if needed to make a cohesive dough. Stir together, then knead on a lightly floured surface about 8 minutes, until smooth and elastic. Form the dough into a ball. If using an electric mixer, knead with the dough hook until smooth and elastic, about 5 minutes.
Lightly oil a large bowl and put the dough in the bowl. Turn over so the oiled side is up. Cover with a clean dish towel and let rise in a warm place until doubled, about 1 hour.
Lightly oil a baking sheet with canola oil. Divide the dough into 6 even balls and shape into buns. Lightly flatten the buns. Cover with a clean dish towel and let rise in a warm place until puffed, about 30 minutes.
Preheat the oven to 375 degrees F. Bake the buns for 15 to 17 minutes, until nicely golden. When done, the bottoms of the buns should sound hollow when tapped with your knuckles. Let cool on a wire rack.
Remember: no matter how you do it, vegan reubens are never wrong. That’s my motto.