Merveilles
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
49
Spice
38
Sweetness
43
Sourness
45
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tsps
Baking Powder1 tsp
Fine Sea Salt3 tbsps
Sugar1 tbsp
Orange Zest (finely grated)2 tbsps
Brandy1 tsp
Vanilla ExtractDirections:
1
Whisk 1 cup flour, baking powder, and salt in a medium bowl; set aside
2
Blend sugar and zest in a medium bowl with your fingertips until sugar is fragrant
3
Add butter; use a spatula to blend
4
Add egg, brandy, and vanilla; stir to blend
5
Add dry ingredients; stir until a moist dough forms
6
Transfer to a sheet of plastic; wrap tightly and chill for at least 2 hours and preferably overnight
7
Line a baking sheet with plastic wrap
8
Cut dough in half
9
Generously flour work surface (the dough is sticky)
10
Working with 1 piece of dough at a time (chill remaining dough), dust top with more flour and roll out, turning occasionally to make sure it's not sticking; roll out dough as thinly as possible, turning and dusting with flour as needed
11
Working with a zigzag pastry or ravioli cutter, a plain pizza wheel, or a long knife, cut dough into long strips, squares, diamonds, or shape of your choice
12
Place strips on prepared baking sheet; cover with another piece of plastic wrap
13
Repeat with remaining dough
14
Chill for at least 1 hour
15
Pour oil into a deep saucepan to a depth of 4"
16
Attach deep-fry thermometer to side of pan; heat oil to 350°F
17
Line a rimmed baking sheet with several layers of paper towels
18
Drop 4-6 pieces of dough into pan and fry until golden on both sides, 2-3 minutes
19
Using a slotted spoon or tongs and allowing excess oil to drip back into pan, transfer cookies to prepared sheet to drain
20
Pat tops with more paper towels to blot oil
21
While cookies are still hot, dust both sides with powdered or cinnamon sugar
22
Repeat with remaining dough, returning oil to 350°F between batches
23
Just before serving, dust Merveilles with more sugar
24
Whisk 1 cup flour, baking powder, and salt in a medium bowl; set aside
25
Blend sugar and zest in a medium bowl with your fingertips until sugar is fragrant
26
Add butter; use a spatula to blend
27
Add egg, brandy, and vanilla; stir to blend
28
Add dry ingredients; stir until a moist dough forms
29
Transfer to a sheet of plastic; wrap tightly and chill for at least 2 hours and preferably overnight
30
Line a baking sheet with plastic wrap
31
Cut dough in half
32
Generously flour work surface (the dough is sticky)
33
Working with 1 piece of dough at a time (chill remaining dough), dust top with more flour and roll out, turning occasionally to make sure it's not sticking; roll out dough as thinly as possible, turning and dusting with flour as needed
34
Working with a zigzag pastry or ravioli cutter, a plain pizza wheel, or a long knife, cut dough into long strips, squares, diamonds, or shape of your choice
35
Place strips on prepared baking sheet; cover with another piece of plastic wrap
36
Repeat with remaining dough
37
Chill for at least 1 hour
38
Pour oil into a deep saucepan to a depth of 4"
39
Attach deep-fry thermometer to side of pan; heat oil to 350°F
40
Line a rimmed baking sheet with several layers of paper towels
41
Drop 4-6 pieces of dough into pan and fry until golden on both sides, 2-3 minutes
42
Using a slotted spoon or tongs and allowing excess oil to drip back into pan, transfer cookies to prepared sheet to drain
43
Pat tops with more paper towels to blot oil
44
While cookies are still hot, dust both sides with powdered or cinnamon sugar
45
Repeat with remaining dough, returning oil to 350°F between batches
46
Just before serving, dust Merveilles with more sugar