Merveilles Cookies

The morning of the carnival dawned crisp and cold, a perfect day for hot oil and powdered sugar. In the heart of a Lyon kitchen, two sisters, divided by tradition but united by family, began their annual ritual. On one side of the worn wooden table, Clémence measured flour into a wide porcelain bowl. Her hands moved with a patient, knowing rhythm, creating a well for eggs, a splash of orange blossom water, and a whisper of freshly grated lemon zest. This was the domain of the Merveilles. Across the table, her sister Élodie worked with a softer touch. Her bowl cradled a yeasted dough, rich with butter and the faint, comforting scent of beer. This was the kingdom of the Bugnes. She covered the puffy mass with a linen cloth, a mother tending to a child. Later, she would press out small rounds, their centers stamped out with a thimble, destined to puff into airy, mini gold crowns. Are these the ancestors of donuts?

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Are these the ancestors of donuts?

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Merveilles Dough

Mix all ingredients together until just combined. Wrap the dough and let it rest in the refrigerator for at least 3 hours, or ideally overnight, before rolling out. It can be refrigerated for up to 4 days.

Rolling & Cutting Dough

Roll the rested dough out into a rectangle about 2mm thick; the thinner the dough, the crispier the merveilles will be. To make rolling easier, chill the dough as needed. Cut the dough into various shapes using a ruler and knife, cookie cutters, a pastry cutter, or a pastry wheel. Transfer the cut shapes back to the refrigerator to firm up. At this point, the cut merveilles could also be kept frozen for later use.
Combine the chilled dough trimmings with the other half of the reserved fresh dough, roll out again, and continue cutting. Keep all dough refrigerated until ready to fry.

Frying Merveilles

In a large, heavy-bottomed pot, Dutch oven, or deep fryer, heat about 2 inches (5 cm) of neutral oil (like canola or vegetable) to 350°F (180°C), using a deep-fry thermometer to monitor the temperature. Fry the merveilles in batches, flipping once, until they are a uniform golden brown. This takes about 20 seconds per side for thin shapes; the thinner the dough, the faster they fry.
As they finish, transfer them to a baking sheet or wire rack lined with paper towels to drain any excess oil. Let them cool for a minute or two, then roll them in fine sugar or icing sugar (some vanilla sugar can be added to the coating) while still slightly warm. Serve immediately.

Storage

Merveilles are best eaten the same day but can be kept in an airtight container for up to 24 hours.

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