Sunday, March 13, 2011

Homemade twinkies

These guys taste like a grown up version of a Twinkie. The recipe isn't really made to be a twinkie, but the resemblance is pretty close. i changed it a bit by adding chocolate chips. Its a little time consuming, but SOOO worth it.

Chocolate brioche:
pinch of cinnamon (from china)
1 cinnamon stick
pinch of nutmeg
3 tbsp. boiling water
4 tbsp butter, melted
1 3/4 cups bread flour
pinch of salt
i tbsp sugar
1 envelope active dry yeast
2 eggs beaten
6 squares milk or dark chocolate
milk, for glazing
  • add the spices to the boiling water and let cool completely.
  • lightly brush a muffin pan with butter
  • sift the flour, salt, and sugar and stir in the yeast. add the spices (not the cinnamon stick),spice liquid, eggs, and remaining butter to make a soft dough. 
  • knead until smooth, then cover and let stand in a warm place for 1- 1 1/2 hours, or until doubled in size. 
  • knead for a minute and then fill each muffin tin 3/4 of the way full. 
  • cover and seal withe plastic wrap for 1- 1.5 hours or until doubled in size. 
  • preheat the oven to 400 degrees. brush with milk and bake in the preheated oven for 12-15 minutes, or until firm and golden. 
  • once cooled fill with "twinkie" filling. you'll need a filling/piping tool to be able to do this. i think these guys are good even without the filling. so if you dont have the tools, don't worry, you can put the filling on as icing, or have it as a dip along side the cakes. 

Twinkie filling:
1/2 cup milk 
3 tbsp. flour
1/2 cup butter, softened
1 cup powdered sugar
1 tsp. vanilla

  • Cook milk and flour until thick; cool. 
  • Beat all together until mixture is fluffy and soft. Add sugar a little at a time (8 to 10 minutes).
  •  Can be kept in the refrigerator.

No comments: