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How to make a large Hostess frosted donettes?

Hi all,

I am sure you all have seen those boxes which contain frosted donettes made by Hostess. My husband told me when he was a child (about 20 years ago), Giants grocert store used to have to these doughnuts but in a very large size! So each doughnut was packaged in one of those clear top angel food type containers...

I have been looking for a recipe to make a large frosted donettes for him to surprise him for the Valentine's day. Does any of you have a recipe or can point me to one please?

Thanks

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  1. What were they "frosted" with?

    The current mini donettes are either chocolate covered or dusted in powdered sugar?

    In any event, for the donut, I would adapt this recipe and then maybe make a chocolate frosting instead of the cream cheese one?

    http://www.theknead4speed.com/2011/01...

    And here is a simple recipe for a chocoate frosting:

    7 (1 ounce) squares bittersweet chocolate
    1/2 cup heavy cream
    3 tablespoons butter

    Melt chocolate, cream, butter, until smooth. Allow to cool a little before spreading liberally over donuts.

    If it's the powdered kind, then it's even easier. Just toss in powdered sugar once the donuts have cooled.

    Good luck.

    2 Replies
    1. re: ipsedixit

      ipsedixit,

      Thank you for the recipe. Yes, they were chocolate frosted, if you go to the grocery stores you can still find the mini ones: http://img141.imageshack.us/img141/67...

      The one my husband was talking about was the chocolate ones but in a very larger size...

      Will this recipe make the same thing?

      1. re: sparkling_girl

        Yup,

        Follow the recipe for the donut, then use the separate recipe I listed for the chocolate frosting. You just need to make sure that you are rolling out the dought for a BIG donut.

        Good luck.

      1. Entenmann's still makes a large variety of these if you wanted to get the real thing http://entenmanns.bimbobakeriesusa.co...

        I would think the frosting would be more of a ganache or glaze - satiny chocolate glaze from allrecipes comes to mind - I've used that to frost donuts and it sets up pretty well. Good luck! I'm a sucker for all kinds of donuts, from those mini donettes to fancy ones and everything in between.

        15 Replies
        1. re: 16crab

          Hi again!Thanks for all your help

          ipsedixit - . I went to Giant store and purchased a box of Yellow cake mix and a container of buttercream frosting, since I didn't see the posts above before I headed to store, I also bought two containers of those hard candy coating chocolates which normally would be used for dipping strawberries in: Dolci Frutta.

          Baked the cake following the instruction and crumbled it while still warm and mixed with the full container of buttercream frosting. Then tried to melt those little chips which didn't work and both containers started to smoke so badly...

          So, melted some chocolate chips and poured over the frozen cake.

          The taste was OK but nothing like those donettes....

          16Crab - I've seen the Entenmann's mini donuts, I would like the same exact donut but in bigger size...

          Eat.Choui - Yes, I am trying to make a donut the same seze as the one you listed.

          Please help...my first attempt wasn't that successful :-(

          Thanks

          1. re: sparkling_girl

            If you're going the premade route, try microwaving the can of frosting and pouring over the cake. It'll harden just like the donettes and you don't have to bother w/ the melted candy coating.

            Try baked cake donuts:

            http://notsohumblepie.blogspot.com/20...

            I would try it in a bundt pan w/out the ridges and fill it about half way (or leave it half empty if you're a pessimist).

            1. re: chowser

              @sparkling_girl
              Sorry it didn't work out for you.

              @chowswer
              Bundt pan??? Now, that is one big donut! Love the way you think.

                1. re: chowser

                  That's Man v. Food territory.

                  I bow down before you.

                2. re: ipsedixit

                  Hi ipsedixit,

                  Your recipe was really good, I am pretty sure I used too much frosting when mixing the crumbled cake. The inside is still really soft after two days in the fridge. Only if I can find something to dip the cake in... Do you think the chocolate glaze will harden a bit just like the mini donettes?

                  1. re: sparkling_girl

                    Yes. Or you could try some mixing in some Hershey's syrup?

                3. re: chowser

                  Hi Chower,

                  Thank you for this recipe. I was wondering if the texture of the inside will be same as those donettes?

                  1. re: sparkling_girl

                    It would be hard to duplicate the texture of the donettes because they use so many chemicals that we don't use at home. I don't know how you'd duplicate them. But, I do think the microwaved canned frosting would work perfectly. Would you consider cutting out Sara Lee poundcake into donut shapes? I'll bet that would be pretty close (I'm guessing because I have no idea what they really taste like).

                    Sugar, Vegetable(s) Oil Partially Hydrogenated and/or,, Animal Shortening Contains One Or More Of The Following, ( Soybean(s) Oil, Cottonseed Oil, Canola Oil, Palm Kernel Oil, Coconut Oil Or,, Palm Oil, Beef Fat), Wheat Flour Enriched ( Flour, Barley Malt, Ferrous Sulfate [ Iron], Vitamins [ Niacin, Thiamine Mononitrate (Vitamin B1) { Vitamin B1}, Riboflavin (Vitamin B2) { Vitamin B2}, Folic Acid (Vitamin aB)]), Water, Cocoa, Cocoa Processed With Alkali, Soybean(s) Oil Contains 2% or less of the Following: (,, Milk Non-Fat, Soy Flour, Leavening ( Sodium Acid Pyrophosphate, Baking Soda, Sodium Aluminum Phosphate), Egg(s) Yolks, Salt, Lecithin, Dextrose, Wheat Starch Modified, Mono and Diglycerides, Sorbitan Monostearate, Tapioca Dextrin, Corn Dextrins, Guar Gum, Karaya Gum, Corn Starch Modified, Cellulose Gum, Enzyme(s), Corn Starch, Citric Acid, Wheat Starch, Propylene Glycol, of Annatto Extracts, Turmeric ( Color(s)), Flavor(s) Natural & Artificial, Sorbic Acid, Sodium Propionate, Potassium Sorbate To Retain Freshness,

                    1. re: chowser

                      Gosh, I use those things ALL THE TIME when I'm baking, don't you, chowser?
                      Title of Essay: "Why I prefer to bake from scratch." By yours truly.

                      1. re: mamachef

                        I can never keep enough organic, locally produced Sorbitan Monostearate on hand.:-)

                        1. re: chowser

                          Oh, THAT one, I've got a lifetime supply of. I made sure because the thought of doing without just made me want to cry. It's the flavor(s) natural and artificial that I have such difficulty sourcing. : )

                4. re: sparkling_girl

                  I can't speak to the cake part, but I can tell you that to replicate the glaze a bit better, you'd do well to melt some cheap chocolate (and I am NOT being insulting, but cheap choco is what Continental bakery uses) with some grated baker's paraffin in order to get the sort of "waxy" coating those things have.

                  1. re: sparkling_girl

                    Sparkling girl, what I was saying is that the Entenmann's is a full-sized donut, not a mini. That's what the link was too. Not sure what region you are in, but worth a look at a few grocery stores.

                    1. re: 16crab

                      16crab, I live in the US, in here we have both the mini size and the full size :-)

                5. The frosting on a donette is lightly waxy it forms a kind of hardish shell that you can pick up initially without leaving ifinger indentions though it does melt after a moment. I would it would be some sort of chocolate mixture containing a bit of wax over a doughnut that is denser than ywellow cake but not quite pound cake texture. Though I have no idea how to make one. Sounds like a fun challenge.

                    1. re: Eat.Choui

                      chowser, did you mean buying the Sara Lee and crumble it? Sorry I didn't quiet understand what you mean...Regarding the microwaved frosting, I've never microwaved it, doesn't it burn like those chocolate chunks I mentioned above?

                      1. re: sparkling_girl

                        No, I just meant shaping it w/ a knife, or even using biscuit cutters and rounding. But, as I said above, I don't know what the texture is of donettes so don't know how close that would be to the original.

                        If you microwave canned frosting, you get a pourable fondant like glaze that sticks to the cake. Once it cools, it hardens with a smooth coating. I found a picture that shows petit fours done that way.

                        http://www.wilton.com/idea/Pastel-Pet...

                        1. re: chowser

                          So I buy sara lee pound cakes, how would I be "cutting out Sara Lee poundcake into donut shapes"? Sorry if I am being too thick...
                          The texture of these donettes is like a crumbled cake, the outside (frosting is so smooth and glossy).

                          1. re: sparkling_girl

                            I'd probably use round cookie cutters, one for the center, one for the outside. Then use a knife to shape. I don't know if that would be the same as a crumbled cake texture, though. Maybe doing a cake pops idea would help, like these lips, only shape them into a donut shape?

                            http://www.bakerella.com/

                            I've seen the donettes and microwaved frosting will give you the same look. I'm not sure about the taste, though.

                            1. re: sparkling_girl

                              So I buy sara lee pound cakes, how would I be "cutting out Sara Lee poundcake into donut shapes"? Sorry if I am being too thick...
                              ______________________________________

                              Get one 1/4" PVC pipe and another 8" PVC pipe. Punch down with the 1/4" one, then punch down with the 8" one. Voila, big pound-cake donut.

                            2. re: chowser

                              Chowser does this work with grocery store canned frosting (Betty Crocker and the likes) or just the Wilton canned decorator frosting, which I think is more like a buttercream and sets up harder? I'm just curious really!

                              Sparkling Girl the glaze I was thinking of is this one - I have used it on doughnuts before and although I don't think it will be as waxy as one you might get on a donette, I think it will come out close http://allrecipes.com/Recipe/Satiny-C...

                              I'm very curious how this turns out and went looking for recipes myself. Found this one though it doesn't seem to be too reliable http://www.ifood.tv/recipe/quick-6-do... Definitely think you are looking for a yellow cake donut recipe - I don't think pound cake

                              Here's a good possibility...http://makinamess.blogspot.com/2008/0...

                              Good luck!

                              1. re: 16crab

                                16crab,

                                Thanks for your reply, it's amazing how they both compared the taste to the same donettes :-) I think we're getting close here!

                                Regardsing the second recip (http://makinamess.blogspot.com/2008/0...), would you happen to know if i could possibly replace the almond milk/soymilk and soy yogurt with something regular (non vegan)?

                                Thanks!

                                1. re: sparkling_girl

                                  Yes I read the recipe after I posted the link, and thought there's no need to make these vegan unless you want vegan. I'd use whole milk in place of the soymilk and plain yogurt or sour cream in place of the soy yogurt. But...with trying to pull this off for tonite, you probably don't have time to experiment with various ingredients! I think a boxed yellow cake mix is going to be your safest bet.

                                  I agree with chowser - you'll definitely want to turn the cake out to let it cool so it isn't soggy. And you never know how it will come out of the pan after you've poured the microwaved frosting on it. So I'd do as suggested and frost the bottom, let it harden, then flip it over and frost the top.

                                  Whether it tastes like a Hostess donut or not, your husband is going to appreciate all this effort! Happy Valentine's Day!!

                                2. re: 16crab

                                  It works with grocery store frosting. I've never tried it w/ Wilton's. It was my go-to cookie decorating idea with kids parties because once the frosting cools, it hardens and it's easy to wrap for them to bring home. Regular frosting sticks and messes up the design.

                                  1. re: chowser

                                    chowser, which brand and what kind of frosting can i get so the result will be very similar to the donettes?

                                    Also, can i put the frosting in the microwave in its container?

                                    1. re: sparkling_girl

                                      It doesn't matter. They all work about the same so I buy what's on sale. As microwaving the container goes, I've done it but I'm not sure the plastic is microwave safe. If you'd rather be safe than sorry, put it in another bowl. I usually put the cake/cookie on a wire rack over a baking sheets and pour the frosting over it. Whatever run off can be scraped off and reheated.

                                      Here's a close up picture of how smooth and glossy they end up:

                                      http://theglitterednest.typepad.com/t...

                                      1. re: chowser

                                        Chowser, thanks for your reply, yes, i rather to be safe than sorry :-)

                                        Now, let's put all the facts together and see if I can finally make thos cake for tonight as planned :-)

                                        I understand I should do the following, please correct me if I am wrong:

                                        1) I'll go and buy a bundt pan, a box of yellow cake mix and a can of chocolate frosting.

                                        2) I'll bake the cake mix in the bundt pan and let it cool in the pan

                                        3) Will microwave the chocolate frosting and pour on the cake while still in the pan (this will make sure the bottom and side of the cake will be covered with chocolate)

                                        4) Will take out the cake and pour microwaved icing on the top of it

                                        Please corerct me if I am wrong, thanks in advance

                                        Thanks

                                        1. re: sparkling_girl

                                          When the cake cools somewhat, I'd turn it out and let it cool on a wire rack so it doesn't stick and doesn't get soggy from the heat being held in by the pan. On the rack, I'd pour some microwaved frosting on top and let it cool. Then flip over on piece of parchment and pour frosting over that but make sure it's all covered. Then let it harden.

                                          I think using the whole cake mix will get you a bundt shaped cake. If you only fill it halfway, it'll look more like half a donut. But, thinking about it...as that goes, make two half ones like that, frost together and you'll get a donut shape then.

                                          1. re: chowser

                                            16crab, chowser,

                                            Thanks for your helpful replies and hints. I will try to bake this tonight and let you know how it goes :-)

                                            Hope the frosting doesn't burn like those chocolate shell one...

                            3. re: Eat.Choui

                              Great, thank you :-) Let me look it over...

                              Yesterday, I had a donette and the insde texture was like a cake not a doughnut for sure, so the idea of baking a cake doughnut might be right....now only if I could get the frosting right...

                              1. re: sparkling_girl

                                Hi all,

                                Here's the update: Yesterday I went to Target and bought a bundt pan, a box of butter yellow cake and a container of Hersjey's milk chocolate frosting. Baked the cake for about 40 minutes and then let it cool in the pan while on a wire rack, then transfered the cake on the wire rack and left it there for about 4 hours! (went out to Valentine's dinner followed by a family get together).
                                When we got home, I micriwaved half of the frosting and it made a nice glaze. I could only pour it on the top, side and inside of the cake...Since the chocolate wasn't hard yet, I couldn't turn it around and do the bottom.

                                I transfered the cake to the fridge so that it sets and gets harden.

                                1) Now, I am so afraid of the quality, was I supposed to put it into the fridge or that was a mistake?

                                2) Also, how can I turn the cake (it's in a plate now) and glaze the bottom?

                                Thanks again :-)

                                1. re: sparkling_girl

                                  I think putting it in the fridge will be fine - it might not be as shiny as it would be if you hadn't (that would be the case with covering something with melted chocolate - I'm just taking a guess about the melted frosting) - but then again the coating on donettes isn't that shiny so it might actually make it look more like one.

                                  I would have glazed the bottom first so the prettier side would be right side up at the end - but alas... You can put a plate on top of the top of the cake, pick the whole thing up (hold the whole thing together tightly - bottom plate, cake and top plate) and flip it over. Your already glazed top might get a little smooshed while you are waiting for the bottom to set.

                                  I would love to see a photo of this when it's all done, if you have the time :) And certainly would love to hear how it tastes!

                                  1. re: 16crab

                                    Hi 16crab,

                                    Thanks for the great tips, I just hope the cake is not attached to the plate due to the chocolate frosting harden around it while draping from the sides...

                                    I will definitely take a picture, was thinking about the same thing myself :-) Regarding the taste, I wish I could find a frosting that taste the same as those donettes, not sure if Hershey's milk chocolate will taste like those...I hope it does :-(

                                    1. re: sparkling_girl

                                      I'm probably too late for this--as 16crab said, doing the bottom first would have been easiest but you can also turn it upside down on parchment on a plate, frost and then gently turn over. Peel and fix frosting if needed. Did it look like you wanted at least?

                                      1. re: chowser

                                        Hi all,

                                        I asked hubby if he'd like me to frost the bottom, too but he said it loos nice and he would be happy with it as is! He had a slice and said it doesn't taste the same as the donettes...probably the frosting :-(

                                        Here's a pic: http://img15.imageshack.us/i/95927467...

                                        Thanks to all of you for your helpful replies. Now only if I could find a better frosting for next time :-)

                                        1. re: sparkling_girl

                                          Oh well, it looked good! The problem w/ replicating something like a donette, as we said above, is that it's made w/ ingredients/chemicals that we don't have at home. I thought the canned frosting might have enough in common but would at least give you the look of the shiny plasticy frosting. In hindsight, since it's your husband's favorite food, it would probably have been a better idea to use them to make something than to try to replicate it. Maybe a huge donette croquembouche.

                                          1. re: chowser

                                            Agreed, it looked really cute. I am sure the effort was appreciated by your hubby. If you give it another go, please do report back. This has been intriguing!

                                            1. re: 16crab

                                              Thanks to both of you :-) Hubby likes it and he says it tastes good :-) I haven't tried it myself yet... He says the inside taste very similar to donette but the icing, no.

                                              The idea of microwaving the frosting for a pourable shiny frosting was brilliant :-) it worked just fine and God knows how easy it was!!