I no longer know how to survive without these.
These donuts and I cannot peacefully coexist in the same room — I’m completely powerless around them.
Let’s do a drive-by dozen: I’ll make the donuts, you bring coffee. Iced, vanilla-scented and absolutely delicious. We’ll sit, read the paper and gossip — maybe complain about last night’s Grey’s Anatomy (yes, Patrick Dempsey, you most definitely angered Shonda). I might also try wearing a black jumpsuit this weekend because I can’t decide what to wear.
By the way, if you’re judging me for saying “donuts” instead of “doughnuts,” I won’t defend it. It’s just how I say it.
I first dreamed of a tres leches donut after trying one in NYC years ago — it was nothing short of decadent. I used a cake-donut batter and poked small holes in the finished donuts so a sweet tres leches glaze could soak in. Like tres leches cake, you can add a splash of rum or bourbon to the glaze for a deeper flavor.
You probably should.
Confession: I’m not usually a cake-donut person. I prefer light, airy, yeasty rings rather than dense, cakey ones. But for this recipe, a cake donut is essential so the glaze can absorb properly. These are perfect: tender cake donuts with a whisper of nutmeg and a generous cascade of glaze. They’re drenched in three milks — just like the cake — which is why they earn the name tres leches cake donuts.
Have you made tres leches cake before? I’m a big fan. I don’t make the traditional version often, but I’m thinking it would be ideal for Mother’s Day. I once made a banana-bread tres leches and it was dreamy.
I also swap one of the milks in the glaze for full-fat canned coconut milk. It’s rich, silky and one of my favorite tweaks; after using it in coconut tres leches cupcakes I made years ago, I rarely skip it in tres leches variations. It may not be strictly traditional, but it’s my secret ingredient and it adds a wonderful oomph.
Severely hooked is an understatement.
Are you celebrating Cinco de Mayo a bit early this weekend since the holiday falls midweek? What are you planning to make? Margaritas, perhaps — a strawberry margarita or a ginger-beer margarita are both favorites — and definitely tacos. If you make one taco, make it a short-rib taco with lime-salted cabbage and queso fresco. Then finish the meal with these donuts for dessert.
See? That’s how we do it.
Tres Leches Cake Donuts
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Ingredients
Cake Donuts
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg, lightly beaten
- 5 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- canola oil for frying
Tres Leches Glaze
- 1 can sweetened condensed milk
- 1/2 cup full-fat canned coconut milk
- 1/4 cup half and half
- pinch freshly grated nutmeg
Instructions
Cake Donuts
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In a large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Make a well in the center.
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In a measuring cup, whisk together milk, egg, melted butter and vanilla. Pour into the dry ingredients and mix with a large spoon until combined; do not overmix. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.
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On a well-floured surface, roll dough to about 1/2 to 1 inch thick. Cut rounds with a donut cutter or a biscuit cutter, and use a smaller round to cut the centers.
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Heat 2–3 inches of canola oil in a large saucepan to 360–365°F (use a candy thermometer). Fry 2–3 donuts at a time for about 2 minutes per side, until puffed and golden. Remove with a slotted spoon and drain on paper towels. Let cool slightly, then poke shallow holes in the tops with a fork. Pour the tres leches glaze over the donuts in stages — pour, wait a few minutes, then pour again — so the glaze soaks in. Serve immediately.
Tres Leches Glaze
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Whisk the sweetened condensed milk, canned coconut milk, half and half and a pinch of nutmeg until smooth and combined. Pour over the warm donuts so they absorb the glaze.
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that bite.