Nonna Balzano's Struffoli

Directions

1. In a bowl, beat the eggs then whisk in the oil and water. In a large bowl or on a work surface make a well with the flour and slowly pour in the egg mixture, working the flour into it until a fairly stiff dough forms.
2. Knead the dough on a lightly floured surface for about 5-8 minutes until smooth. Wrap the dough in plastic wrap or wax paper and let it rest for about 20 minutes.
3. Take a piece of the dough at a time and roll into quarter-inch ropes. Cut the ropes into quarter inch pieces with a sharp knife.
4. In a wide skillet heat at least 1 inch of oil to about 350 degrees. Fry the struffoli in batches until brown on all sides, making sure not to overcrowd the pan. Turn with a slotted spoon. The struffoli will expand and almost double in size. Remove with a slotted spoon and drain on absorbent paper (towels or brown bag).
5. When all the struffoli are fried, heat the honey until hot but not boiling. Place the struffoli in a large bowl and pour the honey over them, mixing with a spoon to coat them on all sides.
6. Turn them out onto a large round platter and with slightly moistened hands form into a wreath-like ring or mound them to shape like a Christmas tree. Decorate with multi-colored sprinkles. Let stand until cool. Cover with wax paper until ready to serve.