Bruno Albouze Merveille Cookies

Merveilles Cookies

Yields6 ServingsPrep Time35 minsCook Time5 minsTotal Time40 minsRating


 1500 g Frying oil
 300 g All-purpose flour
 10 g Baking powder
 5 g Salt
 30 g Sugar
 3 g Vanilla paste
 30 g Butter
 45 g Sour cream
 15 g Dark rum, or orange blossom water
 150 g Eggs (3)
 5 g Lemon zest



Merveilles (miracles), Bugnes or Oreillettes; French carnival fritters, are the speciality of the Lyon region. The most popular bugnes version is made of doughnut-like soft leavened dough. Merveilles dough can be rolled out into various and fancy shapes.


Mix all ingredients together until just combined, wrap up and let rest in the refrigerate for 3 hours or best overnight prior rolling out. Refrigerated up to 4 days. Roll out dough into a 2mm thick rectangle; the thiner the crispier. To ease rolling, chill as you go. Cut out Merveilles into various shapes using ruler and knife, cookie cutters, pastry cutter or a wheel pastry cutter. Place dough back in the refrigerator to harden. Roll out chilled trimmings with the other half of fresh dough. Keep refrigerated prior frying.


In a heavy-bottom large pot, Dutch oven or deep fryer heat 2''/5cm of oil until a deep-fry thermometer registers 350ºF/180ºC. Fry, flipping once or until golden brown, about 20 seconds per side; the thiner the faster. When done, transfer Merveilles onto a baking tray lined with paper towels to drain. Let cool and roll merveilles in sugar and serve. Merveilles should be eaten on the same day or no later than the next. Enjoy!

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