o 1 kg of flour
o 300g of sugar
o 6 eggs
o 150g of butter
o One glass of brandy
o A packet of baking powder
o A bit of salt
o 2 l of oil

Dig a hole in the middle of the flour, add the eggs, the sugar, the baking powder, a bit of salt, the brandy. Stir smoothly, let rest for 2 hours.
Spread the pastry, cut it in rectangles and carve nicks on those rectangles. Heat up the oil and deep fry the “merveilles”, and then put them on kitchen tissue, and sprinkle some sugar.

Source : La cuisine charentaise, Liliane Benoit and Agnès Claverie, Editions Sud Ouest