Makes12 doughnuts (dessert)
- Active time:1 hr
- Start to finish:1 hr
August 2009
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.
-
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
-
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.
-
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).
-
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.
-
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.
-
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.
