Twinkie Clone Doughnuts

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I have 201 eggs on my kitchen counter right now. Not even joking.

Twinkie Clone Doughnuts, Yum! (3) That’s so completely random and unrelated to my recipe today. Although, I did use quite a few eggs in testing these doughnuts. Actually, let me see, I think I used a total of 17 before I found the perfect frosting consistency that I wanted. I can’t help mentioning this crazy amount of eggs because it’s hilarious. Every time I walk into the kitchen I see this tower of egg flats and start laughing. It’s just that we use eggs so fast that we thought it would be good to see if it’s easier to buy them in bulk.

Twinkie Clone Doughnuts, Yum! (8) I think they should last us about……. a week. I know, what! Okay, maybe a little bit longer but we go through eggs like you wouldn’t believe. A: we have a huge family (and 2 huge dogs that happen to love any eggs that might have been cracked in transit), B; this crazy family includes a food blogger who uses eggs like they are going out of fashion, C; you can always expect to have friends dropping by when you live in Chile so that adds a few more eggs daily count, and D; the eggs that we buy here are the beautiful brown ones from happy, healthy, free-range chickens. I love that. I remember growing up, I always thought that eggs were supposed to be white and that the brown ones were gross, but now I feel the opposite. I only use white eggs when that’s all they have, but the brown ones are so much richer. In fact, the whites ones almost gross me out now.

Twinkie Clone Doughnuts, Yum! (4) Okay, but to get to the point here, Twinkie clone doughnuts. I’m sorry, let me repeat myself, Twinkie clone DOUHGNUTS! Yes!!!!!

Twinkie Clone Doughnuts, Yum! (2) I think I missed my opportune window for Twinkie recipes when everyone was freaking out about Hostess going out of business and saying things like “we’ll never be able to eat them again!” I heard about people making hundreds of dollars per box on ebay. Who would pay that? People can be so ridiculous, right?

Twinkie Clone Doughnuts, Yum! So, I can only recall eating a handful of Twinkies in my lifetime, it’s probably been about a decade since I last had one. You know how everything tastes better when you’re little (especially when it’s something you’re mom doesn’t buy)? Well, when I was really young I loved them, they were so soft and filled with fluffy cream. It wasn’t until I was a little older that I realized they really weren’t all that. However, the idea is genius, but a homemade version is the way to do it right.

Twinkie Clone Doughnuts, Yum! (7) I’ve seen people make Twinkie pans out of foil, and that’s something I would totally do, but I thought it would be a whole lot easier to just use my handy dandy doughnut pan and call it a day. Don’t you agree? So much quicker and, come on, who doesn’t get excited at the sight of that familiar shape of a doughnut?

Twinkie Clone Doughnuts, Yum! (9) Like I said, I went through a bunch of different frosting recipes to get to one that I liked for these. The one I ended up with is a Swiss meringue that is a little touchy but so worth a little extra effort! Just read the instructions and have some patience because it takes a few minutes. As for the finished product, basically, if you already like the nasty trash packaged Twinkies then these should make you childishly happy.

Twinkie Clone Doughnuts, Yum! (6)

Twinkie Clone Doughnuts

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Yield: 12 - 15 doughnuts

Ingredients

    Cream Filling:
  • 4 egg whites
  • 1 1/3 cups sugar
  • 1/2 teaspoon salt
  • 2 tablespoons palm syrup, maple syrup, or honey
  • 1 cup (2 sticks) butter, at room temp (not cold or melted)
  • 1 tablespoon vanilla extract
  • Doughnuts:
  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 1 egg and 2 egg yolks
  • 1 cup whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups flour

Instructions

  1. Whisk egg whites, sugar, salt, and syrup in a small saucepan and place over your lowest setting on smallest burner. (most recipes call for putting your mixing bowl over a pot of boiling water instead so you can do that if you're worried about scrambling your eggs) Stir for 3 to 4 minutes over heat until sugar is dissolved. (If you have a candy thermometer and you want to use it you should wait until it's between 140 and 160 degrees F [60 - 70C]). Remove from heat and pour into the bowl of a stand mixer. Allow it to cool for about 5 minutes, then start beating on low speed and increase speed a little after every minute for about 5 minutes. Now turn onto high speed and beat until stiff peaks form. It needs to be very stiff if you push it to one side and it doesn't stay then it's not stiff enough Here's the tricky part, change to your beater attachment and add the butter to the bowl. Turn onto the lowest setting and let it mix nice and slow until it's done. (At first it will look all separated and weird but don't freak out, that's supposed to happen. Just let it keep mixing until it gets thick and delightfully fluffy. Add vanilla and beat until mixed. See, you did it!
  2. Preheat oven to 350 degrees F (180 C) and grease 2 non-stick, 6-count, doughnut pans well with oil. Beat butter and sugar together in mixing bowl (no need to wash after the filling) until creamed. Beat in eggs and milk, then add salt, baking powder, vanilla, and flour and mix until smooth.
  3. Pour scoops of batter into donut pans and fill to the line. Bake for 15 to 18 minutes until just starting to brown on top. Remove and cool completely, then loosen from pan (I find the side of a spoon works well for this).
  4. Fill a pastry bag, fitted with long narrow tip, with your filling. Use chopstick or skewer to poke 3 - 4 holes around the doughnuts then pipe filling sideways into doughnuts. Serve as soon as possible after piping because the doughnuts will absorb the cream filling after a while.
http://gringalicious.com/twinkie-clone-doughnuts/

Twinkie Clone Doughnuts, Yum! (5)

 

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Comments

  1. says

    I needed white eggs for photography class. Silly me thought it would be easy to find at the traditional grocery store (I shop almost exclusively at Whole Foods where brown eggs rule). But no! They were near impossible to find. Growing up white eggs were all you could find. . .now it’s brown. . .10 years from now it will be blue. Crazy!

    Anywhoo. . .these doughnut Twinkies are so much fun. That creamy filling was definitely worth the headache.

Trackbacks

  1. […] Soft, baked donuts are filled in the center, until almost bursting, with a creamy swiss meringue. They will remind you of the iconic Hostess snack, only ten times better. By Tori Cooper […]

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