Mini Maple SPAM Donuts
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In a large mixing bowl, mix the flour, brown sugar, baking soda, and salt. Stir in 1/3 cup buttermilk, the egg, and melted butter. Beat these together until well blended. Spoon the batter into a pastry bag fitted with a round tip or a resealable plastic bag. Chill the mixture for 1 hour. Meanwhile, prepare the SPAM rings and glaze.
Remove the SPAM from the can and slice from the lid side to the bottom into 12 slices (each slice about 1/4-inch thick). Using a 1 1/2-inch round biscuit cutter, cut each slice of SPAM into 2 rounds (you should have a total of 24 rounds from the can of SPAM). Using a straw, knife, or small pastry tip, cut a small circle out of the center of each piece of SPAM to make a ring. Place rings into a large skillet and fry until golden brown on both sides (repeat as necessary with SPAM rings), then set aside. Take the remaining scrap pieces of SPAM and finely dice. Place the diced SPAM the same skillet and fry until golden brown, then set aside.
In small bowl, whisk together the powdered sugar, maple flavor, and remaining 1 tablespoon of buttermilk until well combined and set aside.
Preheat the oven to 325 degrees.
Remove the chilled dough from the refrigerator. Spray a mini donut pan with nonstick cooking spray. Pipe the batter into the mini donut tin, filling 2/3 of the way full (if using a resealable plastic bag, snip the corner of the bag and pipe batter into the mini donut pans). Place the SPAM rings on top of the dough. Bake for 10 minutes or until the donuts spring back when touched. Allow the donuts to cool slightly and then carefully remove from the pan. Spread the prepared maple glaze over the donuts and top with the diced SPAM for sprinkles. Repeat as necessary with the remaining dough and SPAM rings. Serve the donuts slightly warm.
Baked maple bacon mini donuts
I’ve been cooking almost all day, and what a fun day it’s been. Playing with the Demarle pans again! This time I made Chicken Cordon Bleu in the grande mold…and when Gracie got home we made a batch of these baked maple bacon mini donuts in the donut pan. Everything turned out so good. I can’t get enough of these pans. I’m serious. Nobody is paying me to say this. I’ve fallen in love with this product and really can’t see myself going back to regular bake ware after this. What I love the most is the even, beautiful cooking, the easy clean up, and the fact that you literally don’t have to do anything to prepare these pans before using them.
Again, if you’d like to talk to an expert about this product, just contact my friend Candace…she can set you up. Here’s a link to her website.
Other than cooking we’ve been getting ready for Christmas! Decking the halls and deciding what to make for gifts. I love all of the creative ideas and inspiration I’m seeing on Pinterest this year!
Hmmmm…what else…over the last few weeks we’ve seen some great movies. Breaking Dawn Part 2, Skyfall, and Life of Pi were all amazing. All of them totally worth going to see in the theater. I watched Moonrise Kingdom, Last Exotic Marigold Hotel ,Salmon Fishing in the Yemen, and 50/50 on demand…also wonderful. Looking forward to Les Mis, Silver Linings Playbook, Perks of Being a Wallflower, Seeking a Friend for the End of the World and People Like Us. Seen anything good lately? I’m always looking for new titles.
Just finished reading THIS book which was a waste of paper. I kept waiting and waiting for something significant to happen…and all it really was was pretentious drivel. Now I’m reading THIS which is awesome, engaging and beautiful. What are you reading?
Well…I suppose I can get on with posting the recipe for those donuts now. I think you’re going to love these delicious little confections!
makes approximately 36 mini dounuts
for the donuts:
2 teaspoons baking powder
2 Tablespoons melted butter
for the glaze:
3 Tablespoons bacon drippings
1/2 teaspoon coarse sea salt
6 pieces of bacon, fried until crispy and crumbled
Preheat oven to 425 degrees F. If using a Demarle pan, don’t grease…if using a metal pan, spray with Baker’s Joy. Mix wet and dry ingredients separately and then mix the wet and dry ingredients together until just combined. Fill the donut pan molds half full. Bake about 9 miutes, or just until the donuts spring back when tested with index finger. Cool in pan for about 5-10 minutes. Pop donuts out and drizzle with maple glaze and sprinkle crisp bacon crumbles over the tops.
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Mini Maple Bacon Donuts. (Like Real Ones!)
Like, are some of these guys for real on The Bachelorette? No, I mean, for real-for real. Just… stop. Except for when you call quinoa “keee-noooo-ahhh.” Because that’s definitely how it should be pronounced, world.
Also, will I ever stop wearing this oversized t-shirt with a poem about girlfriends on the front of it, that I received when I WAS EIGHT YEARS OLD and that is currently on my body? The answer is probably not. It’s just soooooo soft. Sadly, I probably should not broadcast the fact that I am still physically capable of wearing a top from when I was eight years old.
Why am I so obsessed with the idea of seeing this Snow White movie? It’s not a Nicholas Spark’s movie, Ryan Gosling doesn’t have a part, and um, neither does Alexander Skarsgard, it totally isn’t from any chick-lit book (was Snow White chick lit?) and I get sort of bored with action movies. Yeah, weird. I think I just want popcorn. With something chocolatey and melty mixed in.
And finally, I would like four thousand donuts for dinner tonight.
Sure, donuts are sort of a breakfast food, but we NEVER eat them for breakfast. Let me repeat: we never eat them for breakfast. Quite depressing.
My husband has some sort of mental block on going out to breakfast. I am, in fact, obsessed with the idea of going out to breakfast because I feel like in all my years, I’ve only done it a handful of times. Such a loser. Not that like, speeding through the drive-thru for a dozen of Dunkin Donuts’ donuts is actually considered “going out to breakfast,” but seriously, I’ll take anything I can get. Annnnnd it’s also difficult for me to even GET him to eat a donut. He “claims” he doesn’t like to waste his calories on donuts, but he “claims” this through bites of an entire pizza, a large Dairy Queen blizzard, and then an entire bag of pretzels dipped in hummus at midnight. It just all seems a little fishy if you ask me.
On the other hand, I should TOTALLY be able to convince him to take me to breakfast, because when the man stumbles (and I totally mean stumbles, like walks into walls and stuff) out of bed, he puts himself to work. I swear, at 5AM he is unloading the dishwasher with his eyes closed and then heads downstairs to vacuum his car, literally minutes after waking. I have no idea where this stuff comes from, because the minute I wake up my eyes are glued to my phone. It is just so, so odd and… uncomfortable. And you are hearing this from a serious morning person. .
Do you think that maybe he doesn’t take me to breakfast because I nag him or something? That can’t be it.
But you know, I wouldn’t even have the problem of attempting to force-feed him donuts if it wasn’t for that little Saturday over Easter when we bought a dozen mini’s for an arm and a leg… that tasted like serious heaven. I think I threw back two or three maple bacon donuts, and that’s only because my brother stole the rest before I could get my hands on them. Needless to say, I’ve been dying to make them… and to REALLY make them. Like fry the crud out of them. Yeasted, fried donuts. Serious donuts.
I don’t mind the baked donuts – actually, I make this recipe almost every month for dessert because it blows my mind – but this craving called for oil and bubbles and fluffy freaking dough.
OH MAH GOSH. I could not get enough. I couldn’t stop taking bite after bite. I also succeeded in making the other member of this household take them down, and let’s just say that by the end of they day… only crumbs remained. Serious donuts… serious win.
Mini Maple Bacon Donuts
makes about 15 mini donuts (depending on how you cut them)
1/4 cup bacon grease, in solid form
2 1/4 teaspoons dry active yeast (1 packet)
1 large egg, lightly beaten
2 1/2 tablespoons granulated sugar
1/2 teaspoon freshly grated nutmeg
12 ounces of all-purpose flour, plus a little extra if needed
vegetable oil for frying (I used 2 quarts)
8 slices of bacon, fried and crumbled
Add milk to a saucepan over medium-low heat and heat until just warm enough to melt the bacon fat. Place the bacon fat in a small bowl, the pour the warm milk over top and stir constantly until it’s melted. Set side to let cool to room temperature.
In the bowl of your electric mixer (fitted with a paddle attachment or beaters), add water and yeast. Let sit for about 5 minutes until foamy, then add in milk + bacon fat combo (it must be cooled) and turn the mixer on low speed. Add in the eggs, sugar, salt, nutmeg and half of the flour mixture, mixing on low speed until combined. Add the remaining flour, mixing on medium speed until combined. Remove the paddle attachment and replace it with the dough hook, then mix on medium speed for 3-4 minutes until dough pulls away from the bowl. Mine was a bit sticky, so I added in 3-4 tablespoons of extra flour until it became smooth. Remove from the mixer, add to bowl rubbed with vegetable oil, cover and let rise in a warm place for 1 hour.
Once risen, place dough on a floured workspace and roll until about 3/8 inches thick. I also kneaded in another tablespoons of flour or so here, just so the dough was smooth. Using a biscuit cutter (or something else round that works for you), cut out circles of dough, then using a small lid (I used a washed Tabasco lid, ha!) or knife, cut out the center. Place donuts on a baking sheet, cover and let rise in a warm place for 30 more minutes.
Heat oil a large pot, making sure it is 365 degrees. Add donuts 2-3 at a time, frying on each side for about 1 minute, and flipping with a spider or slotted spoon. Remove and let drain on wire rack placed above a paper towel. When finished, dip in maple glaze then roll in bacon. Serve immediately!
Maple Bacon Icing
2 tablespoons maple sytup
1 tablespoon bacon fat, melted
1 teaspoon vanilla extract
Combine all ingredients together in a bowl and whisk well until a glaze forms.
So… donuts for dinner for everyone! It’s the right thing to do.
This post contains affiliate links, see my disclosure policy for more information.
How to make Mini Donuts:
If you are wondering how to make doughnuts in a doughnut maker check out these post where I go into more details about how I use my Bella Donut maker. They are super simple to use.
The first step is to make sure that you use a non-stick spray to cover both the top and the bottom plate or you’re donuts will stick. You may also need to reapply at some point. I don’t usually for just one batch (meaning I don’t double the recipe).
Next tip: Do not over fill your donut mold.
Mini Donut Recipes
I have a mini donut maker that I use to make our mini donuts, because it’s super easy to use. But, not all these recipes are for it. Though I am going to be trying some of these baked mini donut recipes in my donut maker.
Up first we have these four delicious donuts:
I would never have thought about pineapple in a donut!
Next we have these delicious donuts:
How cute are these colorful unicorn mini donuts? And how much fun could you and your kids have decorating them together? Have a fun birthday party and let the kids decorate their donuts for a party treat.
And last, but not least we have these five simple mini donut recipes:
My kids are begging me to make the unicorn donuts. And I have to admit they look super cute and would be fun at a birthday or summer themed party.
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How to make homemade donuts
The first step is to mix all the dry ingredients together and then add in the liquid. You can do this by hand but a stand mixer fitted with the hook attachment is so much easier.
Once the ingredients are mixed together you’ll let the dough rest for 8 minutes and then turn the mixer back on and knead for 5 minutes until a soft dough forms. You’ll then place the dough in a greased bowl and then flip it so the top of the dough is oiled. Cover the bowl with a lid or towel and give it 1 1/2 to 2 hours to rise double in size.
Once risen, roll the dough out on a lightly floured surface. Cut out the donuts using a 2 1/2 to 3-inch biscuit cutter and then a 1-inch cutter to cut out the center. Be sure to take the scraps, knead them together and repeat the process until there’s not enough dough to make any more. Place rounds of dough on a parchment lined surface, lightly cover with plastic wrap and let it rise 30-60 minutes.
The next step is to fry the dough. Heat the oil to 350 degrees in a large pot. Gently place 3-4 rounds of dough in the oil and cook 40-60 seconds until golden and then flip and cook another 30-40 seconds until golden. Remove and let drain on a paper towel-lined pan. Once they’re cool enough to handle you can dip them in the yummy maple frosting.
Baked Maple Donuts
I have journeyed long and far to find the perfect baked donut, and my friends, today is the day I get to share what is my best donut recipe to date. These maple donuts are perfectly dense and cakey like a classic fried donut but they’re baked in the oven — meaning no hot oil, no mess, no careful monitoring of temperatures, just pure decadent donut bliss.
But it gets better — because not only is the base of these donuts exactly as a donut should be, but they’re also topped with a double-dose of goodness from a maple-infused glaze and a sweet crumb topping. Cue the heavenly choir of angels and the Carlton dance at the same time.
In a small bowl dissolve yeast in warm water. In a large saucepan heat milk until almost boiling. Stir in sugar, shortening and salt. Stir in mashed potatoes, eggs, maple flavoring and yeast mixture. Gradually stir in 4 cups of the flour. Turn out onto a floured surface and knead in remaining 1 cup flour until dough is smooth and elastic, about 8 minutes. Place in a lightly greased bowl turn to grease surface of dough. Cover and let rise in a warm place (80°F to 85°F) until double in size, about 1 hour.
On a lightly floured surface, roll out dough to ½-inch thickness. Cut with a 3-inch donut cutter. Cover and let rise about 1 hour or until double.
Meanwhile, prepare Maple Frosting (see below) set aside.
In a large heavy skillet or deep-fat fryer, heat enough oil to provide 1½ inches of frying depth to 375°F. Fry several donuts at a time for 1 to 1½ minutes per side or until golden. Drain and cool slightly on double thickness of paper towels. Dip tops of warm donuts into Maple Frosting dip in chopped pecans. Cool.
A delicately maple-flavored frosting for Maple-Pecan Donuts.
Freshly brewed Red-Eye Coffee, bolstered with a shot of espresso, is an enticing way to jump-start the day.
Published 11:36 am Wednesday, April 11, 2012
It’s hard to refute Spam’s versatility, but recently I stumbled on a couple recipes that may push those boundaries.
As Spam’s 75th birthday approaches this summer, we at the Herald have been looking for ways to commemorate the milestone. So when I found recipes for a sort of Spam-loaf and potatoes entrée — Spam cupcakes — and a Spam-centric desert — Mini Maple Spam Doughnuts — I had to try them. While they require more prep time (about an hour) than I’m usually willing to spend, I was pleasantly surprised with both (although my wife wasn’t as enthused as I was about the doughnuts).
I don’t claim to be the greatest cook — and my wife can attest that I am not — but I found both recipes relatively easy. The Spam cupcakes, which I’d compare to scalloped potatoes and ham, were easier to prepare. I went a little heavier on the oats, which seemed to help with their consistency. I’d also recommend going a little heavier on the glaze.
The salty, sweet Spam doughnuts were a little more challenging. I went a little lighter on the Spam topping and added a little extra maple frosting, but the Spam flavor still came through.
While these recipes are for 12 Spam cupcakes and 24 Spam doughnuts, I cut both in half, and both turned out fine. If you have tried either, let me know what you think.
Ingredients (12 servings)
• 2 (12-ounce) cans Spam Classic
• 2 large eggs, lightly beaten
• 1/3 cup packed brown sugar
• 2 tablespoons white vinegar
• 4 cups Hormel Country Crock Loaded Mashed Potatoes
• Heat oven to 350°F. Lightly coat muffin pan with cooking spray.
• In large bowl, grate Spam Classic. Add eggs, oats and milk mix well.
• Fill muffin cups two-thirds full with Spam mixture. With back of spoon, lightly press mixture into cups.
• In small bowl, whisk together brown sugar, vinegar, water and mustard lightly spoon glaze mixture over Spam mixture.
• Bake cupcakes 25 to 30 minutes or until mixture is set remove from oven.
• Place oven rack 2 to 3 inches from heat source heat broiler.
• Top each cupcake with potatoes broil 2 to 3 minutes or until potatoes are lightly browned. Garnish with chives.
Mini Maple Spam Doughnuts
Ingredients (24 servings)
• 3 tablespoons packed brown sugar
• 1/3 cup plus 1 tablespoon buttermilk, divided
• 1 tablespoon butter, melted
• 1 (12-ounce) can Spam With Bacon
• 1 teaspoon maple flavoring
• To make dough, in large bowl, whisk together flour, brown sugar, baking soda and salt.
• In small bowl, whisk together 1/3 cup buttermilk, the egg and butter. Add to flour mixture. Spoon mixture into pastry bag fitted with large round tip. (Or snip corner of resealable plastic food storage bag.) Refrigerate 1 hour or until chilled.
• Cut Spam With Bacon into 12 slices. With 1 1/2-inch cookie cutter, cut 2 rounds from each slice Spam. Cut small circle from center of each round of Spam reserve scraps.
• In large greased skillet, cook Spam rounds until golden set aside. Finely chop reserved Spam scraps. Cook in same skillet until golden brown.
• Heat oven to 325°F. Grease mini doughnut pans.
• Fill doughnut molds evenly with chilled batter top each with Spam round. Bake 10 minutes or until doughnuts spring back when cooked. Let cool in pan 5 minutes before turning onto wire rack.
• To make glaze, in small bowl, combine powdered sugar, remaining 1 tablespoon buttermilk and the maple flavoring. Stir until mixture becomes runny. Drizzle glaze over warm doughnuts. Sprinkle with finely chopped Spam.
Spam-Filled Fried Donuts
- These easy homemade donuts are filled with crispy cubes of Spam for a one-of-a-kind treat you won't soon forget!
Here’s the important thing to note about this recipe: I’m not a Spam lover. I’ve had it a bunch of times in various forms and I can just never fully get behind it.
BUT, I know that there are millions of Spam lovers out there, and this recipe is for you. The inspiration for these guys is from an ABC news article, and it just looked so crazy that I gave Spam another shot!
After all, the donut is the ultimate test whether or not I like something. If I don’t like it in fried form, then I’ll never like it.
Let's start with the main ingredient: Spam.
Spam is pretty mushy. To counteract this, I really recommend dicing it up and crisping it up before you put it in a donut. It’s pretty easy to do.
Just dice up the Spam and then cook it in a large skillet over medium-high heat with a drizzle of oil until the cubes are really crispy. No need to season – Spam is salty as is.
Ignore the long strips in that photo. I was experimenting with what shape would work better in donuts, but the answer is definitely cubes, not strips!
Speaking of donuts, I used a quick shortcut and popped open a can of Pillsbury Flaky Biscuits.
These don’t have quite the sweetness of normal donut dough, but they'll work since we are going to glaze them heavily!
Working with one donut at a time, roll it out into a flat round and sprinkle on some crispy Spam.
Then fold the dough over and roll it out again until it’s roughly in a circle. Use a small cutter to punch a hole in the center.
Once I punched a hole in each donut, I used my hands to make sure they were in roughly a donut shape.
Heat your oil to 325ºF and fry these bad boys for 2-3 minutes per side until they're golden brown. Keep an eye on your temperature for the oil! If it gets too hot, the dough will just burn.
Once they have fried, let them drain briefly on some paper towels.
This glaze is super simple to mix up. It should be nice and thick and really stick to the donuts when you drizzle it on.
Definitely serve these while they're warm.
Even with my Spam aversion, I had to take a bite.
Okay. They weren’t terrible. I think if you normally like Spam, you will love these. That’s all I’ll say about the situation!