Pumpkin Focaccia Donuts
These pumpkin focaccia donuts offer a seasonal twist on classic Italian fried dough, featuring a crisp, chewy exterior and an airy, tender interior. Infused with warm pumpkin pie spices, they are finished with a sweet and spicy hot honey icing and toasted pepitas.
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🍳 Cooking Flow
Mix yeast, warm water, pumpkin puree, spices, flour, and salt into a wet dough. → Perform three sets of stretch/coil folds with timed resting intervals to develop gluten. → Degas the dough on an oiled surface, divide into 16 balls, and rest for 15 minutes. → Stretch each dough ball into a ring and fry in 350°F (175°C) oil for 1.5 to 2 minutes per side. → Drain on paper towels, cool on a wire rack, and finish with hot honey icing and toasted pepitas or granulated sugar.
Cooking Steps
Brief Cooking Order
Mix yeast, warm water, pumpkin puree, spices, flour, and salt into a wet dough. → Perform three sets of stretch/coil folds with timed resting intervals to develop gluten. → Degas the dough on an oiled surface, divide into 16 balls, and rest for 15 minutes. → Stretch each dough ball into a ring and fry in 350°F (175°C) oil for 1.5 to 2 minutes per side. → Drain on paper towels, cool on a wire rack, and finish with hot honey icing and toasted pepitas or granulated sugar.
Introduction
These pumpkin focaccia donuts offer a seasonal twist on classic Italian fried dough, featuring a crisp, chewy exterior and an airy, tender interior. Infused with warm pumpkin pie spices, they are finished with a sweet and spicy hot honey icing and toasted pepitas.
Step 1
In a large bowl, sprinkle the yeast over warm water and let it sit undisturbed for about 10 minutes to activate.
Step 2
Add the pure pumpkin puree, sugar, a drizzle of olive oil, ground ginger, cinnamon, and freshly grated nutmeg into the bowl.
Step 3
Add all-purpose flour and salt. Stir the mixture vigorously using the handle of a wooden spoon until a sticky, wet dough comes together.
Step 4
Use a bench scraper or spatula to clean the dough off the spoon and scrape down the sides of the bowl. Cover and let rest for 20 minutes.
Step 5
Perform the first stretch-and-fold: with wet hands, reach along the edge to grab dough, stretch it up over the top, rotate the bowl slightly, and repeat 6 to 7 times. Cover and rest for 20 minutes.
Ingredients List
Important Notes
Use 100% pure canned pumpkin puree, not pre-spiced pumpkin pie filling.
Because the focaccia dough is high-hydration and very sticky, do not attempt traditional kneading; stick to wet-handed stretch-and-folds.
Monitor oil temperature carefully and adjust heat as necessary to keep it around 350°F (175°C) so the exterior does not burn before the interior cooks through.
To keep pumpkin seeds green when toasting, coat them lightly in oil and roast at 300°F (150°C) for about 12 minutes.
Allow the donuts to cool down before applying the icing so it doesn't melt off immediately.
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