TRES LECHE DOUGHNUTS // The Kitchy Kitchen

One of my favorite donuts is the Tres Leches donut from Doughnut Plant in New York. It’s a bit magical, and I honestly don’t know how they get the tres leches filling inside a cake donut. It feels like a magic trick where the rings are all connected, but the magician can somehow separate them. So instead of trying to ruin the magic, I took a different route. I made simple cake donuts with whole milk, pierce them with a skewer a few times, then double dip them in the tres leches glaze.The result is a super moist, not soggy, donut that is simple and delicious. Hope you enjoy! 

TRES LECHE DOUGHNUTS // The Kitchy Kitchen

TRES LECHE DOUGHNUTS // The Kitchy Kitchen

TRES LECHE DOUGHNUTS // The Kitchy Kitchen


3 1/2 all purpose flour, sifted

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1/4 teaspoon freshly ground nutmeg

1/3 cup sugar

1/4 cup brown sugar

4 tablespoon unsalted butter, melted

2 teaspoon vanilla extract

1 cup whole milk

1 egg, beaten

canola oil, for frying


1/2 cups whole milk

1 (14 ounce) can sweetened condensed milk

1/2 (6 fluid ounce) can evaporated milk

1/2 cups heavy whipping cream

1/2 cup white sugar

1 teaspoon vanilla extract


Whisk together the dry ingredients in a bowl; set aside. Combine sugar, butter, and wet ingredients in the bowl of a stand mixer fitted with a paddle attachment; mix until smooth. While mixing, slowly add dry ingredients and mix until a soft dough forms.

Heat 2″ of oil in a 6 quart saucepan until a deep-fry thermometer reads 370°. Spread a little flour on your counter, and roll out the dough to a little under an inch thick.  Use a floured doughnut cutter to cut out doughnuts. Carefully slide the doughnuts (and doughnut holes) into oil and fry, flipping once, until puffed and golden, about 3 minutes for the whole doughnuts, about 2 minutes for the doughnut holes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let doughnuts cool completely.

Combine glaze ingredients in a small pot. Bring to a boil, turn down to a simmer, and cook until thickened slightly, and syrupy, about 15 minutes.  Cool completely. Poke holes in the doughnuts with a fork, and coat them in the Tres Leches Glaze, setting aside to dry. Dunk one more time before serving.