The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Subing Cider for Buttermilk in a Doughnut?

CJRoman's picture

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???


PaddyL's picture

Don't reconstitute the buttermilk powder, though, just simply add it to the flour and use the cider as the liquid.

Stuart Borken's picture
Stuart Borken

I always make my own buttermilk with whole milk and apple cider vinegar.  I use 1 tablespoon vinegar to 1/4 cup milk.  It works every time and the end product does not taste acidic.  If you are using a larger volumn of milk I would not add 1 tbsp per 1/4 cup milk, that might be too much if you used, say, 1 cup milk and 4 tablespoons of vinegar.  I would use 2-3 only.

dabrownman's picture

your buttermilk powder would love to get wet with some hard apple cider....I mean why use regular cider?  I'm guessing the donuts will be different but still pretty darn good. If you need a taste tester just let my apprentice know :-)