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Hamilton Beach Commercial Blog



2:57 PM on June 25, 2020


Bring a little New Orleans flair to your menu with these airy, delicious
beignets. Dusted in confectioners’ sugar, this decadent breakfast treat
will pair well with a hot cup of coffee.

Use your CPM800 stand mixer for best results.



½ c (120 ml)            warm water (105-110ºF / 40-43ºC)
¼ c (50 g)                granulated sugar  + 1 tsp (4 g), divided
1 (0.25-oz/7 g)         active dry yeast
½ c (120 ml)            boiling water
½ c (120 ml)            evaporated milk
2 Tbsp (28 g)           unsalted butter, melted
½ tsp (3 g)               salt
1 large (50 g)           egg
4 c (508 g)               bread flour + additional for rolling
4 c (896 ml)             vegetable oil + additional for oiling bowl
Confectioners' sugar, for dusting
1. In a small bowl, whisk together ½ (120 ml) warm water, 1 teaspoon granulated sugar, and yeast. Let stand until foamy, about 5 minutes. Set aside.
2. In the mixing bowl of the CPM800 stand mixer fitted with the flat beater attachment,  beat ½ c (120 ml) boiling water, evaporated milk, butter, salt and remaining ¼ c granulated sugar on medium-low speed until blended. Beat in egg and the yeast mixture until combined. Reduce the speed to low; gradually add the flour and beat until blended. 
3. Remove flat beater attachment and insert the dough hook.  Slowing increase the speed to medium-high and knead until the dough is smooth, about 2 minutes. (The dough will be sticky)
4. Place the dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate overnight. 
5. Turn the dough out onto a floured surface. Flour the dough and roll to ¼-inch (6-mm) thickness. Cover with a damp kitchen towel and let the dough rest for 30 minutes.
6. Place a wire rack over a backing sheet and set aside. In a 3-quart saucepan over medium-low heat, add oil and heat to 350ºF (180ºC). Adjust the heat as necessary to maintain the temperature.
7. Using a floured knife or pizza cutter, cut the dough into 3-inch (8-cm) squares.
8. Carefully drop the dough squares, 3 at a time, into the hot oil. Turn the beignets every 30-40 seconds until golden brown. Using a slotted spoon, carefully move the beignets to a cooling rack and dust with confectioners' sugar. Serve while hot. Recipe yields 12 beignets.
Discover all Hamilton Beach Commercial’s equipment solutions for bakeries.


Topics: Featured, Recipes, bakery, beignets

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