Pumpkin Loukoumades

Add the Water (240 mL) to a large bowl, dissolve the Honey (1 tsp) into the water and sprinkle the Active Dry Yeast (1 tsp) over the top of the water. Leave to rest until yeast is foamy, about 10 minutes.

Once yeast has foamed, add Canned Pumpkin Purée (110 g) to bowl and whisk until combined. Add in All-Purpose Flour (250 g) and Fine Salt (1/2 tsp) and stir until mixture is well comined.

Cover bowl with a damp towel and leave to rest in a warm place until dough has doubled, about 1 hour. While the dough rises, make the honey caramel sauce.

In a medium saucepan, combine Heavy Cream (240 mL), Honey (340 g) and Salt (1 pinch). Heat mixture over medium heat, stirring to fully combine the ingredients.

Bring mixture to a boil and then lower heat to medium-low and simmer until reduced by about 1/2 and deep amber in color for about 20 minutes.

Once the caramel is thickened and has turned to the desired color, remove from heat and set aside to cool.

Once the dough finished rising - when it is doubled and bubbly, heat a large pot with Palm Shortening (475 g) over medium high heat.

Line a large cookie sheet with paper towels - this is what you will place the cooked donuts on.

Once oil has reached 350 degrees F - lightly stir the dough to settle any large bubbles and using a clean dessert spoon, dip the spoon into the glass of Water (235 mL) and then scoop 2 teaspoons of dough into the oil.

Fry 6-8 donuts at a time, depending on the size of your pot - cook the donuts for approximately 2 minutes on each side - you are looking for a nice golden color. Set finished donuts on the paper towel lined cookie sheet and continue frying until all of the dough is used up.

Drizzle donuts with honey caramel sauce, sprinkle with a bit of Walnuts (4 Tbsp) and using a small sieve, dust the donuts withPumpkin Pie Spice (1 Tbsp) and serve. Enjoy!