Chilean-Japanese Sopaipilla with Miso Honey Glaze (Sweet & Savory Fusion)

In a large bowl, combine the pumpkin puree, flour, baking powder, and salt. Cut in the butter or oil until the mixture resembles coarse crumbs. Gradually add the lukewarm water, mixing until a soft dough forms. Knead on a floured surface for about 5 minutes, then cover and let rest for 15 minutes.

On a lightly floured surface, roll the dough to about 1/2-inch (1 cm) thickness. Using a round cutter or glass, cut into 3-inch (8 cm) rounds. Use a fork to poke a few holes in each round to prevent puffing.

Heat the oil in a deep pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough; it should sizzle and float to the surface.

Fry the sopaipillas in batches, turning once, until golden brown and puffed, about 2-3 minutes per side. Drain on paper towels.

While the sopaipillas are still warm, whisk together the miso and honey in a small bowl until smooth. If the mixture is too thick, add a teaspoon of hot water to thin it.

Brush the warm sopaipillas generously with the miso honey glaze. Sprinkle with sesame seeds if desired. Serve immediately while still warm and crisp.