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!
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
INGREDIENTS (TRES LECHE GLAZE)
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.