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
- 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.