Eggplant surprisingly transforms into a fig-like preserve with notes of apple and pear. The foolproof biscuit dough, a perfect vehicle to carry the sweet fruit filling, takes just minutes to put together. A touch of Armagnac makes the doughnuts extra special. (Editors’ note: This recipe is solely the creation of Kay Chun and has not been formally tested by the test kitchen.)
Watch the Test Kitchen Challenge video that features this recipe.
2000s Recipes + Menus
Boozy Eggplant Jelly Bomboloni
Makes12 doughnuts (dessert)
- Active time:1 hr
- Start to finish:1 hr
August 2009
- 1 1/2 lb eggplant (try graffiti eggplant, which is beautiful and has great texture), peeled and chopped (8 cups)
- 3/4 cup packed light brown sugar
- 1 cup fresh orange juice
- 1/2 cup water
- 1/4 cup Armagnac or other brandy
- 1 3/4 cups plus 2 Tbsp all-purpose flour, divided
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup cold vegetable shortening (trans-fat-free), cut into small pieces
- 1/2 cup well-shaken buttermilk
- 2 teaspoons pure vanilla extract
- 1 large egg, lightly beaten
- About 6 cups vegetable oil for frying
- 1/2 cup vanilla sugar or granulated sugar
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Equipment:
a deep-fat thermometer; a 2-inch round cookie cutter; a pastry bag with a small decorating tip (preferably one with a long narrow tip)
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Simmer eggplant, brown sugar, orange juice, and water in a 4-qt heavy saucepan over medium-high heat, stirring often, until eggplant is tender and almost all liquid has evaporated, about 15 minutes. Add Armagnac and cook, stirring, 1 minute. Purée in a food processor until smooth, then force through a fine-mesh sieve into a bowl. Cool completely.
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Meanwhile, whisk together 11/4 cups plus 2 Tbsp flour, granulated sugar, baking soda, baking powder, and a pinch of salt. Blend in shortening with your fingertips until mixture resembles coarse meal. Add buttermilk, vanilla, and egg and stir with a spoon just until liquid is absorbed (dough will be very moist and loose).
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Scatter work surface with remaining 1/2 cup flour. Turn out dough onto surface and knead gently a few times, incorporating just enough flour to form a soft dough. Pat out dough with floured hands into a 7-inch round (1/4 inch thick). Cut out 12 rounds with lightly floured cutter.
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Heat 2 inches oil to 360 to 365°F in a 4-qt pot. Fry doughnuts (in batches if necessary), turning occasionally, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain briefly.
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Put vanilla sugar in a small bowl. Fill pastry bag with eggplant jelly. Insert tip into side of each doughnut and pipe about 2 tsp jelly into each doughnut. Toss doughnuts in vanilla sugar and serve warm.
Cooks’ note:
- Eggplant jelly can be made 1 week ahead and chilled. Bring to room temperature before using.
- Keywords
- test kitchen challenge,
- web-exclusive recipes,
- eggplant,
- dessert,
- kay chun
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