For a really fun dessert (and super easy) I’d try Italian Donuts (Zeppoles).
This is a recipe from Giada De Laurentiis (I love to veganize her recipes however this one just happens to be vegan!)
Recipe courtesy Giada De Laurentiis
Prep Time:15 min
Cook Time:15 min
1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
Vegetable oil, for deep-frying
Olive oil, for deep-frying
Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm.
Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk (dark) chocolate and 1/4 cup of whipping (soy creamer) cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.
These are also great if you serve them traditionally in a brown paper bag because they are tradtional street food in Italy and then have chocolate and raspberry dipping sauces on the side. This is one of my favorite (fun impressive and interactive desserts to make for guest). It’s easy and who doesn’t love a doughnut…..especially a vegan one!
@gomelissago is making these tonight and serving them with a lemon basil sauce! sounds great doesn’t it?