Instructions

Prepare the buttermilk

Step one: For 1/2 cup of liquid buttermilk, mix 1 ½ Tbsp Hoosier Hill Farm Buttermilk Powder to 4 oz. water. Set aside. 

Prepare the donut batter

Step one: In a small saucepan, bring apple cider to a gentle boil. Bring temp down to simmer over medium heat until thick and reduced to about ⅓ cup, 20-35 minutes. Set aside to cool. If too thick, add a splash of cider to reduction.

Step two: Preheat oven to 350°F. Spray donut pan with non-stick spray and set aside.

Step three: In a large bowl sift together flour, baking powder, baking soda, spices, and salt and set aside.

Step four: In a separate bowl, whisk together egg, granulated and brown sugar, until combined. Whisk in the melted butter. Add the reduced apple cider, buttermilk and vanilla extract, and mix until combined.

Step five: Pour wet ingredients into the bowl with dry ingredients and combine with a whisk or spatula, being careful not to over mix.

Step six: Fill molds with a spoon, spatula or use a piping bag. Bake for about 10 minutes, donuts should bounce or spring back when touched. Can also test by inserting toothpick into the center of the donut and toothpick should come out clean. Let donuts cool on wire rack.

Tip: Piping the filling will create a smoother top on the baked donuts.

Prepare the topping

Step one:  In a medium bowl mix together the sugar, cinnamon, and nutmeg. 

Step two: Melt butter in a separate bowl. 

Step three: Take cooled donut and dip one or both sides in melted butter and then dip into the sugar mixture to coat the donuts. Enjoy!