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!
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
Tres Leches Soak:
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.