FOR THE DONUTS:

1. Add the lukewarm water to a large bowl, dissolve the honey into the water & sprinkle the yeast over the top of the water. Leave to rest until yeast is foamy, about 10 minutes.
2. Once yeast has foamed, add pumpkin puree to bowl & whisk until combined
3. Add in flour & salt and stir until mixture is well comined
4. Cover bowl with a damp towel & leave to rest in a warm place until dough has doubled (about 1 hour)
5. While the dough rises, make the honey caramel sauce

FOR THE HONEY CARAMEL SAUCE:

1. In a medium saucepan, combine heavy cream, honey & a large pinch of salt
2. Heat mixture over medium heat, stirring to fully combine the ingredients
3. Bring mixture to a boil and then lower heat to medium low & simmer until reduced by about 1/2 and deep amber in color (this took about 20 minutes) – making sure the caramel is simmering nicely but will not boil over
4. Once the caramel is thickened & has turned to the desired color, remove from heat & set aside to cool

FOR THE DONUTS:

1. While you continue to wait for the dough to finish rising, crush the walnuts & reserve
2. Once the dough is doubled & bubbly, heat a large pot with frying oil over medium high heat
3. Line a large cookie sheet with paper towels (this is what you will place the cooked donuts on)
4. Once oil has reached 350 degrees F – lightly stir the dough to settle any large bubbles & using a clean dessert spoon, dip the spoon into the cold glass of water & then scoop 2 tsp of dough into the oil (making sure to shake any excess water off of the spoon before dipping into the dough)
5. 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)
6. Set finished donuts on the paper towel lined cookie sheet & continue frying until all of the dough is used up

TO SERVE:

1. Drizzle donuts with honey caramel sauce, sprinkle with a bit of crushed walnuts & using a small sieve, dust the donuts with pumpkin pie spice & serve