Subing Cider for Buttermilk in a Doughnut?
I have an "old fashioned" doughnut recipe that uses buttermilk for the liquid. I'd like to get cider in there instead, but am quite sure that the absense of milk sugars, proteins and fats will dramatically change the doughnut.
But...can I buy buttermilk POWDER and reconsitute it with cider to get the best of BOTH worlds???