Struffoli 13 Steps
Place the flour, sugar, the orange and lemon zests, salt and baking powder in a food processor. Pulse to combine.
Add the butter and pulse until the butter is fully incorporated.
Add eggs and pulse until the the dough forms.
Lightly flour your working surface and transfer the dough to the surface. Form into a ball and wrap the dough with plastic wrap. Refrigerate for 30 minutes.
Cut the dough into 8 pieces. Roll each piece on the work surface into a 1/2-inch thick rope. Cut the rope into 1/3-inch pieces. Roll each piece of dough into a small ball and place on the baking sheet.
Heat up the oil in a skillet over medium-high heat until it reaches 350°F.
Fry the dough balls in batches until cooked and golden brown.
Make the syrup by adding the honey, orange juice and sugar in a skillet. Bring to a simmer and simmer for a minute or until sugar dissolves.
Add all of the dough balls to the skillet and toss until well coated.
Coat outside of a glass with cooking spray and place in the middle of a round plate.
Pile the struffoli around the glass, creating a wreath shape.
Drizzle the remaining syrup over the top and decorate with sprinkles.
Let sit for 10 minutes then carefully remove the glass. Serve and enjoy!