Pumpkin Focaccia Donutswith Hot Honey Icing

Combine warm water and yeast in a bowl; let sit for about 10 minutes until foamy.

Stir in pumpkin puree, granulated sugar, olive oil, ground ginger, ground cinnamon, and ground nutmeg until evenly mixed.

Add all‑purpose flour and salt, mixing with a wooden spoon until a very wet, sticky dough forms.

Cover the bowl and let the dough rest for 20 minutes.

Perform a series of stretch‑and‑folds: wet your hand, pull the dough up and fold it over itself, rotate the bowl and repeat; do this six to seven times, then cover and rest for another 20 minutes.

Repeat the stretch‑and‑fold process two more times, with 20‑minute rests between each set, finishing with a coil‑fold series.

After the final rest, let the dough sit 15 minutes, then lightly oil your work surface and gently degas the dough.

Shape the dough into a rectangle, cut into quarters, then cut each quarter into quarters again to make 16 pieces.

Shape each piece into a ball, then flatten slightly and poke a hole in the center, stretching into a donut or oval shape.

Heat vegetable oil in a deep pan to 350°F (350°F) and fry the donuts for 1½–2 minutes per side until puffed and golden brown.

Transfer fried donuts to a paper‑towel‑lined plate to drain briefly, then move to a cooling rack.

For the icing, whisk powdered sugar, honey, milk, and cayenne pepper together until smooth.

Drizzle the hot honey icing over the cooled donuts.

Optional: garnish with toasted pumpkin seeds.