Substitute for Milk in Donuts: Best Options
Milk provides liquid, fat, and protein in donut dough, contributing to a soft, tender crumb and golden browning. Its sugars (lactose) help with caramelization during frying. The substitute must provide similar moisture and help the dough develop properly.
Best Substitute
Oat Milk
1 cup oat milk per cup of milk
Oat milk has a creamy consistency, mild sweetness, and enough body to produce excellent donut dough. Its natural sugars contribute to browning during frying, creating golden, beautiful donuts.
Other Options
Soy Milk
1 cup soy milk per cup of milk
Highest protein content of plant milks, which helps dough structure. Creates a tender donut similar to dairy milk. Neutral flavor.
Water + Powdered Milk
1 cup warm water + 2 tbsp powdered milk per cup of milk
Provides the same dairy proteins for browning and structure. Good option if you have powdered milk on hand.
Frequently Asked Questions
What can I use instead of milk in donuts?
Oat milk is the best 1:1 substitute with a creamy consistency and mild sweetness. Soy milk has the highest protein content for best dough structure. Both produce golden, tender donuts that fry beautifully.
Can you make donuts with water instead of milk?
Yes, but donuts will be less tender and won't brown as well. Add 2 tablespoons of powdered milk per cup of water for better results, or add 1 tablespoon of oil for richness. The dough will still produce acceptable donuts.