Do They Use Milk in Donuts? Unpacking the Role of Dairy in Your Favorite Treat

October 8, 2025 •

3 min read

While many classic donut recipes call for milk to add richness and tenderness, the answer to 'do they use milk in donuts?' is not a simple yes or no. It depends heavily on the specific recipe and type of donut, with many modern and dietary-specific variations using alternatives.

Quick Summary

Many traditional donut recipes include milk for a tender, rich dough, but it is not universally used. The presence of milk is determined by the recipe type, with many modern dairy-free alternatives available to achieve a soft, delicious result.

Key Points

Recipe Dependent: The use of milk in donuts is not universal and depends on the specific recipe, with many traditional versions calling for it.
Role in Dough: Milk adds richness, tenderness, and moisture to donut dough and assists in yeast activation and browning during frying.
Traditional vs. Modern: Classic yeast-risen and cake donuts often use dairy, while modern recipes offer successful dairy-free and vegan alternatives.
Substitution Options: Effective milk substitutes include plant-based milks like soy, oat, and almond, as well as water with added fat.
Nutritional Impact: Donuts made with milk tend to be higher in saturated fat and calories than water-based versions, which is a key nutritional consideration.
Flavor and Texture: Substitutes like buttermilk or certain plant-based milks can slightly alter the flavor and texture of the finished donut, which can be part of the recipe's appeal.

The Answer is Not Always "Yes"

When considering donut ingredients, the question of whether milk is used depends on the specific recipe. While many traditional donut recipes incorporate milk for its functional and flavor-enhancing properties, a growing number of recipes are milk-free, using alternatives for dietary reasons or to achieve a different texture.

The Science of Milk in Donut Dough

Milk contributes significantly to the final product. In yeasted donuts, lukewarm milk activates the yeast, using lactose as food for rising. Milk's fat adds richness and flavor, resulting in a more tender donut. The fat and proteins also create a softer crumb structure, and sugars in milk aid in browning during frying.

Types of Donuts That Typically Use Milk

Yeast-Risen Doughnuts

Classic glazed donuts, known for their soft and fluffy texture, often use a dough enriched with milk, eggs, and butter. Milk helps achieve their tender texture, rich flavor, and the puffy rise characteristic of these treats by activating the yeast.

Cake and Old-Fashioned Doughnuts

Cake and old-fashioned donuts often include dairy. Old-fashioned donuts may use buttermilk or sour cream, which provides a rich, tangy flavor and interacts with leavening agents to create their distinctive cracked surface.

Creating Delicious Dairy-Free Donuts

For those needing dairy-free options, many milk alternatives can create delicious donuts.

Popular Milk Alternatives

Plant-Based Milks: Soy milk is a common substitute due to its similar protein structure and neutral flavor. Oat milk is another option with a slightly thicker consistency. Almond milk can also be used, though its thinner texture might require flour adjustments.
Water: Water can replace milk for a lighter donut, but adding melted butter or oil can compensate for lost fat and maintain richness.
Specialty Ingredients: Some recipes use milk powder or heavy cream for flavor and texture. Dairy-free versions may use ingredients like applesauce or potato flour for moisture and a tender crumb.

How to Substitute Milk in a Recipe

Plant-based milks can often be substituted at a 1:1 ratio. However, slight adjustments to flour may be needed depending on the alternative's fat content.

Nutritional and Flavor Profile Differences

Using milk affects the nutritional profile, adding saturated fat, calories, and richness. Dairy-free alternatives can lower the fat content while still achieving a soft texture. For example, a water and oil donut is less rich than one made with whole milk and butter.

Comparison Table: Donut Ingredients


Feature	Donuts with Milk	Donuts without Milk
Primary Liquid	Cow's milk (whole, buttermilk)	Water, plant-based milk (soy, oat, almond)
Texture	Richer, more tender, softer crumb	Slightly less rich, can be lighter or denser depending on substitute
Flavor	Rich, milky, classic dairy flavor	Can be neutral, slightly nutty (almond), or sweet (oat)
Rise (Yeast Dough)	Excellent rise due to lactose feeding yeast	Effective rise with proper yeast activation
Dietary Suitability	Not suitable for vegans or dairy-free diets	Suitable for vegans and dairy-free diets

Conclusion

Whether a donut contains milk depends on the recipe, but milk is significant for achieving a classic tender and rich texture. However, many delicious dairy-free donuts can be made using alternatives like water or plant-based milks. The ideal donut experience ultimately depends on personal preference and technique, regardless of whether milk is used.

For more detailed recipe insights on making homemade donuts, resources like Sally's Baking Addiction offer guidance.

Frequently Asked Questions

No, not all donuts are made with milk. Many traditional recipes for yeast-risen or cake donuts use milk for flavor and texture, but countless dairy-free and vegan recipes exist that successfully use alternatives like plant-based milks or water.

Milk serves several purposes in donut recipes: it activates the yeast, adds richness and flavor, provides moisture for a tender crumb, and aids in achieving a golden-brown exterior during frying.

Good substitutes for milk in donut recipes include soy milk, oat milk, and almond milk. In a pinch, water can be used, often with a tablespoon of butter or oil added per cup to replace the fat content.

Dairy-free donuts may have a slightly different flavor and texture depending on the substitute used. For example, almond milk might lend a nutty flavor, while a water-based donut might be lighter and less rich than a traditional dairy one.

Yes, you can use water instead of milk, especially in yeast doughs. It will result in a lighter, less rich dough. For best results, consider adding some fat, like a tablespoon of melted butter or oil per cup of water, to compensate for the richness of milk.

No, not all glazed donuts are dairy-free. While some glazes use water, many traditional glazes are made with a combination of powdered sugar and milk or cream for a richer, creamier finish.

The primary difference lies in the final texture and richness. Milk-based donuts are typically more tender, rich, and flavorful due to the fat and proteins in the milk. Water-based donuts tend to be lighter and may lack some of the depth and richness of their dairy counterparts.