2000s Recipes + Menus
Boozy Eggplant Jelly Bomboloni
- Active time:1 hr
- Start to finish:1 hr
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
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)
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.
- Eggplant jelly can be made 1 week ahead and chilled. Bring to room temperature before using.