Sweet & Spicy Fig Lángos

For the Lángos Dough (makes 4 dough balls)

• 1.5 cups potato. boiled, peeled, mashed & cooled
• 2.5 teaspoons instant yeast
• 1 teaspoon sugar
• 1 3/4 cup AP flour
• 1 tablespoon veggie oil
• 3/4 teaspoons salt
• 1/2 cup milk
• 1/2 cup canola/olive oil blend, for frying

1. Warm the milk to about 100 degrees F & mix with the yeast & sugar. Let sit for 10 minutes.
2. Mix the potatoes with the flour, salt, and oil.
3. Add the starter and knead for 10 minutes.
4. Place in a bowl and cover; let rise one hour.
5. Punch down the dough, divide into 4 equal portions and form them into uniform balls.
6. Let them rest for 20 minutes, covered, and on a floured surface.
7. In a skillet, heat about 1" of oil at 350 degrees F; I used a canola/olive oil blend (make sure of your oil's smoke point before frying). Rather than roll out the dough, you want to pick it up and gently pull it out into a circular shape
8. Next, gently lay the dough in the hot oil, and press the middle down with a spatula. This is important to ensure that the middle cooks properly.
9. Cook for about 3 minutes on each side, until golden brown. Remove and drain on a rack lined with paper towels.

For the Sweet & Spicy Fig Spread (makes enough for one lángos)

• 8 preserved mission figs
• 1 glug of walnut oil
• 1/2 teaspoon ground java pepper
• 4 pinches of freshly ground nutmeg
• 1 pinch of cardamom
• 1/2 tablespoon honey
• 1 "poof" of confectioner's sugar

1. Simply combine all the ingredients except for the powdered sugar and adjust to taste. Spread over the lángos dough and finish with the confectioner's sugar.