Neapolitan Struffoli

Method

1. In a large bowl, combine 400 g all-purpose flour, 60 g soft butter, 3 eggs plus 1 yolk, 20 g sugar, a pinch of salt, the seeds of 1 vanilla bean, 30 g Strega liquor, grated zest of 1 lemon, and 30 g candied orange peel. Knead into a smooth dough. Cover and let rest at room temperature for at least 1 hour.
2. After resting, divide the dough into ropes about 1 cm thick. Cut into small pieces about 1 cm each. Dust with a little flour, then shake in a sieve to remove excess flour and shape each piece into a small ball.
3. Heat seed oil to 170°C (340°F). Fry the struffoli in small batches until golden brown. Drain on paper towels.
4. In a large saucepan, combine 400 g honey and 2 tablespoons sugar. Add the reserved candied orange peel. Cook over low heat for 1 minute, then turn off the heat. Let cool for about 5 minutes.
5. Add the fried struffoli to the honey mixture and stir gently until well coated.
6. Moisten your hands with lemon juice. Pile the struffoli into a mound or shape them into a wreath around a glass placed in the center. Decorate with additional candied orange peel, candied cherries, and colorful sprinkles.
7. Let the struffoli rest for about 1 hour, then carefully remove the glass.