Coating
1 cup honey
¼ cup granulated sugar
1 Tbsp orange liqueur
Nonpareils, to taste
Lemon and orange zest, to taste

Method
In a mixing bowl, combine flour, baking powder, sugar, and salt.

In a second bowl, whisk eggs until frothy. Add orange liqueur, vanilla, orange zest, and melted butter; whisk until fully combined.

Add dry ingredients to wet and mix until a cohesive dough forms. Dough should be soft and slightly tacky.

Wrap dough in plastic and refrigerate at least 3 hours. .

Heat neutral oil to 360°F, ensuring oil remains at least 350°F during frying.

Transfer dough to a lightly floured surface. Roll into ropes ½–¾ inch thick, cut into ¾-inch pieces, and roll into balls slightly larger than a marble.

Fry in small batches, stirring gently, until evenly golden brown. Transfer to a paper towel–lined sheet pan.

Allow oil to return to temperature before continuing.

For the coating, combine honey, sugar, and orange liqueur. Bring to a boil, then simmer 3–5 minutes until sugar dissolves and mixture thickens. Remove from heat and rest 10 minutes, until slightly tacky.

Toss warm struffoli with honey mixture, a pinch of lemon and orange zest, and nonpareils until evenly coated. Serve as is or shape into a wreath and garnish with additional nonpareils.