Merveilles, chin-chin

Ingredients

1.	In a bowl, add the melted butter to the sugar. Pour in the milk. Mix
2.	Add the egg and mix it in
3.	Incorporate the flour/baking powder mix
4.	Sprinkle lemon zest, nutmeg and salt
5.	Form a dough. It needs to detach itself from your fingers, if it doesn’t add more flour
6.	Let the dough rest for 30 to 45mn (optional)
7.	Sprinkle some flour on a cutting board
8.	Form 4 small balls with the dough
9.	Roll each ball between your hands until you form a long cylinder. (It doesn’t matter if the cylinder “breaks,” this is very relaxing, therapeutic even 🙂 )
10.	Cut each cylinder of dough in small squares. The smaller the squares, the crunchier the “merveilles.” I like mine to be ⅓ inch, a little less than one centimeter.
11.	Heat up some oil in a medium pan (enough oil so that the squares of dough are fully immersed)
12.	The oil is hot enough when it sizzles once you start adding in the dough (you can try with one square to test it)
13.	The squares of dough have a tendency to “stick” together, so make sure that you separate them once they are frying. As needed, fry them in several batches.
14.	The merveilles are ready when they take on a uniform golden brown color
15.	Take them out of the oil and put them on some paper towel to absorb the excess oil.
16.	Enjoy warm or cold. Merveilles can be kept for several days in a hermetically sealed container
17.	Serve as a snack or appetizer or enjoy with some yogurt.