Tuesday, June 18, 2013
By Jeff Peterson
When you are looking for a sweet treat, in my opinion it is really hard to top the doughnut. I have to be honest, I went without my favorite morning munchie for a long time when I went vegan.
I called just about every doughnut shop in the area and could not find one that made doughnuts without animal products. So, I came to the conclusion that living in southern Maine and being a vegan meant I would never have another doughnut again. It was enough to make a grown man cry.
About a year later and after the tears dried up, I received a couple of phone calls, an email and a Facebook message about a Portland doughnut shop that was making vegan doughnuts. I couldn't believe my eyes and ears! I got right on the phone and called The Holy Doughnut.
I asked them if the rumor was true. When they answered yes, I thought I was going to get a speeding ticket as I hopped in my car and raced over to the shop at 194 Park Ave. I bought four cinnamon sugar doughnuts and thought I had died and gone to heaven after I took my first bite.
However, when I found out during my visit that I could order chocolate frosted, vanilla, ginger and lemon if I gave them 24 hours notice, I just about jumped over the counter and gave the baker a hug. I have now been there at least once a week for the past five weeks.
With a little sweet talking, I convinced the owner of The Holy Doughnut to give me her recipe to share with you this week. Try the recipe if you want, but according to the owner, it is very time consuming and they would rather do all the work for you. Enjoy that vegan thing!
VEGAN MAINE POTATO DOUGHNUT
Blend dry ingredients below and set aside.
3 3/4 cup flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
Blend egg replacer equivalent to two eggs (we use Bob's Red Mill).
Add 3/4 cup sugar.
Add 1 teaspoon pure vanilla.
Blend above ingredients completely then add:
1 cup soy or rice milk
1/4 cup canola oil
2 cups riced Maine potato
NOTE: Peel and boil about three medium potatoes and put through a food mill to "rice" the potato.
Add dry mixture to wet until just combined. Refrigerate dough two to 24 hours after mixing. Roll out on a floured cutting board to about 3/4 inch thick. Cut with a doughnut cutter. Let cut dough sit at room temperature about an hour. Pre-heat canola oil to 375 degrees. When ready, add doughnuts to oil, cook one minute on first side, flip the doughnuts, cook one more minute. Remove from oil, let sit on paper towels to drain. Toss immediately in cinnamon and sugar or while hot, dip in vanilla glaze (2 cups confectioner's sugar, a few tablespoons hot water and splash of vanilla).
Jeff Peterson anchors the 5 a.m. and 5 p.m. news on WGME-TV and is a vegan.