Resting time: 2 hours (1 + 1)
Cooking time: A few minutes per frying batch 

These carnival season fritters are distinctive for their unique "hole-y" shape. They're best eaten the day they're made. 

1. Beat the eggs with the sugar until pale and light.
2. Incorporate the butter, flour and all other ingredients and mix well; cover with a cloth and let rest for 1 hour. The dough should be fairly elastic.
3. On a floured work surface, role the dough out to a 3 mm thickness and cut into strips 3 cm wide.
4. Cut each strip into 5 cm long rectangles.
5. Take each rectangle and make a hole in the centre with your finger.
6. Pass half a piece of dough into this rectangle (see the photo for the final result).
7. Place the merveilles on a lightly floured pan. Cover with a cloth and refrigerate for 1 hour. 
8. Fry the merveilles in hot oil for a few minutes on each side. Drain and transfer to paper towels. Repeat the process until all the merveilles have been cooked. 
9. While still warm, dust with icing sugar and cinnamon to taste.