Maple Spam Shakoy

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1. 1
   In a small saucepan, melt the butter over low heat. Whisk in the milk and heat until an instant-read thermometer registers between 110° and 115°F.
2. 2
   Remove from the heat. Add the sugar, sprinkle the yeast over top, and whisk to combine. Let sit undisturbed until foamy, about 5 minutes. Whisk in the egg and egg yolk.
3. 3
   Fit a stand mixer with the dough hook. In the stand mixer bowl, whisk together the flour and salt. Add the yeast mixture and stir with a fork until a sticky dough comes together.
4. 4
   Fasten the bowl into the stand mixer and knead on medium speed, scraping down the sides of the bowl a couple times throughout, until the dough is smooth, firm, and no longer sticky, 8 to 10 minutes.
5. 5
   Grease a large bowl with cooking spray. Shape the dough into a ball and place it in the bowl. Flip the dough over (this greases both sides). Cover tightly with plastic wrap. Let rise in a warm place until puffed and nearly doubled in volume, about 1 hour 15 minutes.
6. 6
   Press the dough down with your fist to expel the air and transfer to an unfloured work surface. Divide the dough into 16 equal portions (about 39 g each). Keep the portions loosely covered with plastic wrap while you work.
7. 7
   Line two sheet pans with parchment paper. Working with one portion of dough at a time, roll it back and forth on your work surface until it forms a 15-inch long rope. Bring the two ends together and twist the dough a few times (I find this is easier to do with the dough flat on the work surface, not in the air). Arrange the twists, evenly spaced apart, on the lined sheet pans.
8. 8
   Cover loosely with plastic wrap. Let rise in a warm place until puffed and swollen (they won’t be quite doubled in volume), about 30 minutes.
9. 9
   Attach a candy or digital probe thermometer to a heavy pot or Dutch oven and fill with 2 inches of neutral oil. Heat the oil to 375°F. Set a wire rack inside a foil-lined sheet pan and set beside the stovetop.
10. 10
    Carefully add 3 of the dough twists to the hot oil. Fry until golden brown, 1 to 2 minutes per side. Transfer to the prepared rack. Repeat with the remaining dough twists.
11. 11
    Place a fine-mesh sieve over a medium heatproof bowl and set beside the stovetop. Line a plate with paper towels.
12. 12
    Into a large nonstick skillet, carefully ladle just enough of the oil used for frying the doughnuts to create a thin layer across the entire surface of the pan. Heat over medium-low heat. Add the chopped Spam and spread out into an even layer. Cook, stirring occasionally, until golden and crisp, 12 to 15 minutes. Watch out for splattering and reduce the heat if needed.
13. 13
    Drain the fried Spam in the sieve and then transfer to the paper towels to drain further.
14. 14
    In a small saucepan, add the butter and maple syrup and cook over low heat until the butter is melted, 3 to 4 minutes. Remove from the heat and whisk in the powdered sugar and maple extract. Let rest for 5 minutes to allow the glaze to thicken up a bit.
15. 15
    Dip the top of a doughnut into the glaze and set it back onto the prepared rack. Sprinkle with crispy Spam. Repeat with the remaining doughnuts, glaze, and Spam. If the glaze gets too thick as you’re working, reheat it over low heat to thin it back out.
16. 16
    Store at room temperature in an airtight container for up to 2 days.