Do Pastries Use Milk? A Comprehensive Guide to Dairy in Baking

November 8, 2025 •

4 min read

While many traditional baking recipes include dairy, not all pastries use milk or milk products. The role of milk can vary significantly depending on the specific type of pastry, from adding richness and moisture to aiding in browning and flavor.

Quick Summary

The use of milk in pastries depends heavily on the recipe; some require it for moisture, flavor, and browning, while many can be naturally dairy-free or easily adapted for vegan diets.

Key Points

Depends on the Recipe: Whether a pastry contains milk is entirely recipe-dependent, with many traditional versions including dairy while modern alternatives exist.
Milk's Purpose: Milk adds moisture, enriches flavor, and helps with browning through the Maillard reaction, making it a key ingredient in many traditional recipes.
Common Dairy Pastries: Enriched pastries like danishes, brioche, and items with custard fillings almost always contain milk or cream, as these dairy components are integral to their texture and richness.
Often Dairy-Free: Simpler pastries like basic puff pastry and filo dough are often made without dairy, using just flour, fat, and water. Many store-bought products also use non-dairy fats.
Use Dairy Alternatives: Plant-based milks such as soy, almond, or oat milk can successfully replace dairy milk in many recipes, though results in flavor and texture may vary based on the type used.
Check Commercial Products: When buying pre-made pastries, especially if you have an allergy or intolerance, it is crucial to check the ingredient label, as even seemingly dairy-free options can contain milk powder or butter.

The Function of Milk in Pastries

Milk is a staple ingredient in many traditional baked goods and pastries, valued for its multifaceted contributions to the final product. Understanding its purpose helps explain why it's included in some recipes and not others. The components of milk—specifically water, fat, and protein—interact with other ingredients to produce desirable textures and flavors.

Moisture and Tenderness: The liquid in milk hydrates dry ingredients like flour, creating a workable dough or batter. This moisture is crucial for preventing baked goods from becoming dry and crumbly, and it helps create a softer, more tender crumb.
Flavor and Richness: The natural sugars and fats in milk add a subtle sweetness and a rich, full-bodied taste that water alone cannot provide. The fat content, particularly in whole milk, makes pastries more tender and moist.
Structure and Protein: Milk contains proteins, such as casein and whey, that contribute to the baked item's structure. These proteins strengthen the gluten network, helping the pastry hold its shape and rise properly.
Browning: The lactose (milk sugar) in milk participates in the Maillard reaction, a chemical process that occurs during baking. This reaction is responsible for the golden-brown crust and complex, rich flavor profile of many pastries and breads.

Common Pastries That Typically Use Milk

Many enriched and laminated pastries rely on milk and other dairy products like butter for their distinct texture and flavor. These include:

Danish Pastry: A yeast-leavened dough that is layered with butter, danish pastry uses milk to create a soft, rich, and tender texture.
Croissants: While primarily known for their butter content (a dairy product), the initial dough for croissants is often enriched with milk, which contributes to its softness and flavor before lamination.
Brioche: This rich, French bread-like pastry contains significant amounts of milk and butter, giving it a soft, fluffy crumb and a golden, tender crust.
Custard-Filled Pastries: Desserts that use fillings like crème pâtissière (pastry cream), such as éclairs and tarts, are typically made by thickening sweetened milk with eggs and starch.
Cakes and Muffins: Many cake and muffin recipes incorporate milk to provide moisture and richness, and to activate chemical leaveners like baking soda.

Pastries That Are Often Dairy-Free or Easy to Adapt

Not all pastries depend on dairy for their success. Some are naturally dairy-free, while others can be easily adapted by substituting ingredients.

Filo Pastry: Also known as phyllo, this thin pastry is traditionally made from flour, water, and oil. It is naturally vegan and dairy-free.
Basic Puff Pastry: A simple puff pastry relies on the steam created by water in the dough and fat (traditionally butter, but can be margarine or vegetable shortening) to form flaky layers. Many store-bought varieties are made with vegetable shortening and are dairy-free, but always check the label.
Choux Pastry: The basic choux paste is made by cooking flour, water, and fat together before beating in eggs. While some recipes use milk for extra richness, the water-based method is very common and dairy-free.
Shortcrust Pastry: A traditional shortcrust is made with butter, but it can be easily substituted with non-dairy block margarine, vegetable shortening, or oil..

Milk-Free Alternatives in Baking

For those with dairy allergies, lactose intolerance, or following a vegan diet, numerous alternatives make baking pastries possible.

Plant-Based Milks: Options like almond, soy, oat, and coconut milk can replace dairy milk cup-for-cup in many recipes. Soy milk is often a preferred choice for baking due to its protein content and viscosity, which closely mimics dairy milk. Other milks, like oat, also perform well in custards and cakes, but can impact the texture slightly.
Dairy-Free Fats: Margarine, vegetable shortening, and coconut oil are excellent substitutes for butter in pastry dough. These can provide the necessary fat for tenderness and flakiness.
Powdered Milk Alternatives: For recipes that call for dry milk powder, soy flour or other plant-based protein powders can be used.

When substituting, consider the flavor profile of the alternative. For example, coconut milk can impart a noticeable coconut flavor, while almond milk is generally milder. For more detailed guidance on specific substitutions and their effects on different recipes, the article "Non-dairy milk for baking: What's the best choice?" on the King Arthur Baking blog is an authoritative resource.

Comparison of Pastry Types and Milk Usage


Pastry Type	Traditional Dairy Content	Common Dairy-Free Alternative	Typical Texture
Puff Pastry	High (Butter)	Vegetable Shortening / Margarine	Flaky & Airy
Danish Pastry	High (Milk & Butter)	Plant-Based Milk & Margarine	Tender & Layered
Choux Pastry	Optional (Milk)	Water-Based Dough	Light & Hollow
Shortcrust Pastry	Optional (Butter / Milk)	Vegetable Oil / Margarine	Crumbly & Tender
Filo Pastry	Low/None (Oil)	Naturally Dairy-Free (Water & Oil)	Very Thin & Crispy
Brioche	High (Milk & Butter)	Plant-Based Milk & Vegan Butter	Rich & Fluffy
Crème Pâtissière (Custard)	High (Milk & Cream)	Soy or Oat Milk with Cornstarch	Creamy & Smooth

Conclusion: An Informed Choice for Every Baker

The simple question, "Do pastries use milk?" has no single answer. The role of milk in pastries is complex and dependent on the specific type of dough, its traditional preparation, and the desired outcome. While milk is a functional and traditional ingredient in many classic recipes, from enriched danishes to creamy custards, it is by no means essential for all types. Thanks to a wide array of high-quality dairy alternatives, including plant-based milks and fats, bakers can now easily create delicious dairy-free versions of their favorite pastries. Whether you are avoiding dairy for dietary or ethical reasons or simply exploring new baking methods, understanding these distinctions allows for informed choices and delicious results.

Frequently Asked Questions

Milk serves several key functions in baking, including providing moisture for a tender crumb, contributing fat for a richer flavor, supplying protein for structure, and aiding in the browning process through the Maillard reaction.

While many pastries can be adapted to be dairy-free using plant-based milks and fats, some recipes heavily rely on the unique properties of dairy, such as the high-fat content of butter in traditional puff pastry, which can be challenging to perfectly replicate.

Yes, croissants and danishes are considered enriched, yeast-leavened pastries that typically contain milk and a significant amount of butter (a dairy product) to achieve their characteristic flaky, tender texture.

Traditionally, puff pastry is made by layering dough with a large quantity of butter, which is a dairy product. However, many commercial puff pastries use vegetable shortening or margarine, and can be vegan or dairy-free, but labels must be checked carefully.

Filo pastry is naturally dairy-free, made with flour, water, and oil. Some versions of choux pastry can be made with just water, fat, and eggs, and many shortcrust recipes can be adapted with non-dairy fats.

Soy milk is often recommended for its protein content and viscosity, but almond, oat, and coconut milks can also be used effectively. The best choice depends on the desired flavor and texture, as well as the specific recipe.

The lactose (milk sugar) in milk contributes to the Maillard reaction during baking. This process helps create the appealing golden-brown crust and rich flavor on many baked goods.