1-Getting Struffoli right starts with a few basic steps that turn simple ingredients into a tasty Italian treat. Begin by beating the 4 eggs in a large bowl, then mix in 1 tablespoon granulated sugar, 1 teaspoon lemon zest, 1 teaspoon vanilla extract, ½ teaspoon salt, and 2 cups of the all-purpose flour until you have a sticky dough. For more tips on mixing dough, check out our guide on essential mixing techniques to make your process smoother.

2-Next, move the dough to a floured surface and knead it with the remaining ½ cup of flour，直到 it’s smooth but still a bit sticky. Divide it into about 20 equal pieces, roll each into a thin cylinder about ½ inch thick, and cut them into small balls around ½ inch wide. Lightly coat these balls with flour to keep them from sticking.

3-Heat 16 ounces of canola oil in a saucepan to 375°F, then fry the dough balls in batches one-sixth at a time until they’re golden brown. Drain them on paper towels to remove extra oil, let them cool a bit, and then warm the 1 ¼ cups of honey until it’s thin. Toss the fried balls in the honey to coat them evenly and arrange them on a plate in a mound or wreath shape, sprinkling with nonpareils for a festive touch. Let it cool before serving, and remember, maintaining that 375°F oil temperature with a thermometer helps keep things crispy and non-greasy.