Kirbie's Cravings

Tres Leches Donuts

photo of a bowl of Tres Leches Donuts

Today I’m sharing not just one, but two tres leches donut recipes. The first one is my Baked Tres Leches Donut Holes. These came out like little bites of heaven. Anything with three types of milk used in sauce has got to be good right?
photo of Tres Leches Donuts on a board
My baked tres leches donuts were inspired by the Tres Leche Doughnuts with Milk Sherbet from Table No. 10 in San Diego. Got Milk? recently published California’s Best Milk Recipes, selecting recipes from local eateries across California. Recipes were selected for their use of fresh ingredients and milk as their base. The guide is to help families to consume the recommended three cups of milk a day. I was so excited to see one of my favorite spots, Table No. 10 in San Diego, on the list as I’ve personally tasted those donuts and they were one of the best donuts I’ve had in San Diego.
photo of a plate of tres leches donuts from Table No. 10
All the recipes chosen by Got Milk? sound delicious and seem like a great way to work milk into your diet. I’ve discussed this before, but I grew up in a household where we drank milk at every meal and my mom was always trying to find other ways to add milk to all our dishes. So I was really excited to check out this list and I can’t wait to try all these recipes. You can view the full recipes on their website or on their Facebook page which also has some mouthwatering videos of the winning recipes too.
graphic of california's best milk recipes map
Back for a moment to these donuts I made. I love tres leches donuts, but the thought of making traditional donut batter, rolling it out, frying it up, was a little too much to handle with this summer heat. Instead, I made a baked version. I used a cake ball pan* to create adorable donut holes. If you don’t own a cake ball pan, you can also bake them as mini muffins or mini donuts. Actually, I made a few mini donuts too in my mini donut pan* and the mini donuts were a little more porous, which allowed them to soak up even more of that tres leches sauce.
photo collage showing how to use a cake ball pan to make the donuts

Thee were so fun to eat and to make. Biting in and finding that tres leches sauce made these donuts so creamy and moist. I’ll definitely be making these again and I also plan on making Table No. 10’s version soon too.

photo of a pile of Tres Leches Donuts

Baked Tres Leches Donuts

Servings: 36 donut holes
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Course: Breakfast
Cuisine: American
These Baked Tres Leches Donut Holes are inspired by the ones served at Table 10 in San Diego, CA. These sweet treats are like little bites of heaven. I've also included the recipe for the donuts that inspired them below this recipe card.


Tres leches sauce & glaze

  • 1 (14-oz) can sweetened condensed milk
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 3 cups powdered sugar for the glaze

Donut batter

  • 3/4 cup granulated white sugar
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 2 tsp baking power
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 cup vegetable oil
  • 3/4 cup fat free milk
  • 1 tsp vanilla extract


  • In a small saucepan, add condensed milk, whole milk, and heavy cream. (No powdered sugar yet!) Bring to a simmer and cook until it thickens and reduces, about 10 minutes. Make sure to stir so that the bottom doesn't burn and it doesn't overflow. Place sauce into the fridge to cool.
  • To make the donuts, preheat oven to 350°F. In a large mixing bowl, whisk together sugar and egg. Add in flour, baking powder, salt, nutmeg, oil, milk, and vanilla. Mix until no lumps remain.
  • Grease your donut hole pan/mini donut pan/mini muffin pan. Pour batter into donut ball pan, filling up one side only. Secure top side and place into the oven. If you are making mini donuts or mini muffins, fill about 2/3 full. Bake about 11-12 minutes until golden brown. Let donuts cool about 15-20 minutes before removing. They are easier to remove after they cool.
  • Remove glaze from the fridge. Reserve 1 cup and set aside for the frosting. Take remaining sauce and pour into a bowl. Take the most porous side of each of your finished donuts and poke numerous holes (at least a dozen) using a toothpick or fork. If you have a marinade injector, you can skip this step and directly inject the sauce into the donut holes, doing so a few times in a few different places.
  • If you don't have an injector, place a few donut holes directly into your sauce bowl and spoon sauce on top a few times so that the sauce soaks into the donuts. Repeat with remaining donuts.
  • In a small bowl, add remaining 1 cup sauce. Gradually mix in powdered sugar until glaze thickens. I used about 3 cups. Pour glaze on donuts right before serving.


Serving: 1donut, Calories: 146kcal, Carbohydrates: 25.2g, Protein: 2.3g, Fat: 4.3g, Saturated Fat: 2.9g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.9g, Cholesterol: 14.4mg, Sodium: 42.1mg, Fiber: 0.1g, Sugar: 21g, Vitamin A: 100IU, Vitamin C: 0.8mg, Calcium: 70mg, Iron: 0.4mg, Net Carbs: 25g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


Tres Leche Doughnuts with Milk Sherbet
Recipe created by Table No. 10

Makes 5 servings
photo of the recipe for tres leches donuts from Table 10

This post is sponsored by Got Milk? All opinions expressed in the post remain my own.

2 comments on “Tres Leches Donuts”

  1. Looks delicious! Pinning and I will definitely make it:)

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