These Tres Leches Baked Donuts are easy and quick to make; they’re soft, delicious, and moist, just like a
Tres Leches cake!
Hey, everyone! How are things going? I’ve come to realize that with all this remote work from home, I somehow now have less time for blogging. That’s bizarre considering the fact I should have more free time (e.x.: no commute, no gym). Yup, I still cook and photograph a lot, but it’s just not enough time for the actual blogging time. Please tell me that I am not alone! Long story short, let’s talk about these delightful Tres Leches Baked Donuts.
I do love some Tres Leches cake. Mostly, because I am not a huge fan of cakes that have thick layers and frosting; I love my cakes moist. Sorry for using this word. Very moist is preferable. So, around one month ago, I was considering to make some cake. However, firstly, I was lazy to make a cake, and secondly, it’s hard to photograph desserts like a Tres Leches cake or tiramisu, so I was hesitant.
Then I thought about a Tres Leches cake in a form of baked donuts. Technically, they are mini sponge (Not really) cakes. I wasn’t sure how the milk part would work – I thought they might fall apart while absorbing it. I must say they face this part perfectly and graciously!
Certainly, I could have glazed them with some rich frosting (Maybe whipped heavy cream or meringue), but they were decadent and sweet enough, so I skipped this part. Still, I wasn’t able to resist and use some dulce de leche for half of them. You know me. Nomnomnom :)
I hope you like these bad guys – Tres Leches Baked Donuts – and indulge yourself soon!
- 1 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- a tiny pinch of baking soda
- pinch of salt
- 2 tablespoons golden sugar
- 2 tablespoons butter, melted + some additional butter (or cooking oil spray) to grease
- 3 tablespoons olive oil
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2/3 cup sweeten condensed milk
- 1/2 cup evaporated milk
- 1/3 cup whole milk or light cream
- Optional: dulce de leche
- Preheat the oven to 420 degrees F (215 degrees C).
- Butter holes of donut tins and set aside.
- In a large bowl, mix together the first five ingredients.
- In a separate bowl, using a mixer or just a whisk, blend together the melted butter, sugar, oil, vanilla extract, for one minute. Add the milk. Stir the wet mixture in the dry ingredients and mix just to combine (don’t overmix!).
- Spoon the batter into donut wells, filling them about 1/4 inch from the rim. Bake in the preheated oven 7-8 minutes.
- Let the donuts cool in the tin for a couple of minutes then transfer them to a wire rack to cool.
- Using a form or wooden stick, gently poke them all over.
- In a bowl combine all ingredients for the soak and whisk 15 seconds until combined.
- Pour over doughnuts and allow them to absorb as much as possible, spooning what runs off back over them. Don’t rush – allow the donuts to absorb the soak for a minute or so before pouring again. You can make them as moist as you wish.
- If desired, glaze them with some dulce de leche.
- Let them stay for a while (15-30 minutes) or serve immediately.