Monday, January 05, 2015

Spam Buns

I always have a can or two of Spam in my pantry for emergency. Emergency like I ran out of protein in my freezer but people who knew me know that will never happen ha ha I always have access of protein in my freezer. Anyway, the two cans I have are very near to the expiration date and I decided to use one of it for the filling of these sweet buns. I gave half of the buns away and the rest we just devour it in 2 days. I know is unhealthy but who doesn't like Spam :) It was that good. For the buns, I just used my regular sweet bread dough and this dough is really good as it stays soft even the second days. In fact I used this same dough recipe to make some tuna buns a few days later.


3 ½ cups flour
½ tsp salt
3 tbsp sugar
2 tsp dried yeast
1 cup milk
80 gram butter
1 egg
1 can of Spam – cut into 16-18 pieces
1 egg – beaten for egg

1. Heat up the milk to about 100 degree F. Add in 1 tbsp sugar and dried yeast. Mix well and set it aside for 10 minutes.
2. In the meantime combined the flour, the balance sugar and ½ tsp salt in the mixing bowl of the stand mixer. Mix well.
3. Once the yeast mixture become foamy, add 1 egg to the flour follows by the yeast mixture. Turn on the mixer with the dough hook attachment and mix and knead the bread until combined. Add in the butter. Continue to knead for 7-8 minutes till it forms into a smooth ball.
4. Remove from dough from the bowl, give a few knead by hand on a floured work surface. Place the dough in a greased bowl, cover and let it rise in a warm place until double in size. It takes over an hour.
5. Remove the dough onto the flour work surface, punch out the air, and divide the dough into 16-18 equal portions. Roll it into a ball.Take each ball and roll it into oval shape. Place a piece or two cut spam into the middle and fold the dough over
6. Place it on a baking sheet that lines with parchment paper. Do the same to the rest. Cover the buns and let it rise for another 45-50 minute.
7. Brush the top of the buns with egg wash, bake in a pre-heated 375 degree F oven for 15-17 minutes or until golden brown.
8. Serve warm or at room temperature.

Note: For the dough, if it is too soft you can add in 1 – 2 tbsp of extra flour to it but if it is too dry add in a bit more milk


PH said...

I like Spam too hee..hee...though I find it a bit salty. Your Spam Buns look so delicious.

The Experimental Cook said...

I was just thinking of making it this morning. nostalgia!

Victoria Bakes said...


Victoria Bakes said...


Josephine said...

I love your emergency food stash!

mui mui said...

Hi Gertude,
Happy 2015!
I love SPAM too! And I love you buns even more.
Your spam buns are making my hungry now :D

wonda4 said...

Is bread flour or plain flour used in this recipe?

Anonymous said...

Is bread flowr or plain flour used in this recipe?

Shereen said...

Woohoo! I'm going to do this... soon:)

ICook4Fun said...

Phong Hong, we can get the low sodium Spam here and I usually get that.

The Experimental Cook, don't we all love Spam :)

Victoria Bakes, :)

Josephine, there is always a can or two. I just found the Teriyaki flavor one :)

Mui Mui, Happy New Year to you too!!

Wonda4, just regular unbleached flour.

Shereen, since you have lots of Spam in the pantry you should make some :)

Cin said...

These spam are lovely.