Mix dry ingredients; add eggs, one at time then vanilla extract and mix by hand until everything is incorporated and forms into a ball. Knead dough for 15 minutes on a lightly floured surface. Let dough stand covered for 10 minutes.
Break off a piece of dough about the size of a quarter and roll by hand to form strips the size of a pencil. Repeat until completed. Allow strips of dough to dry for about 90 minutes. I roll the strips over halfway through, so it dries evenly on all sides.
Using a sharp knife, cut 1/2 inch pieces on a diagonal. Let the pieces dry for 60 minutes turning them around halfway through.
Heat oil in a heavy-duty pot. You can test the oil by adding a piece of dough. If it rises to the top, then the oil is ready. Place a handful of dough in a strainer with a long handle gently turning to be sure dough is evenly cooked. Once the dough rises to the top, remove with strainer and transfer to a baking sheet lined with paper towels or brown paper to absorb the oil. Continue with remaining dough.
Heat honey in a heavy-duty pot over medium heat. Add balls of dough to honey and mix gently using a wooden spoon until they are evenly coated.
You can form the struffoli into a wreath or mound.
To form a wreath, place a tall glass that has been sprayed with cooking spray in the middle of a serving dish. Wet your hands and form struffoli around the glass into the shape of a wreath. Sprinkle with non-pareils and let it dry uncovered overnight.
Gently remove the glass the next day. I like to fill the center with flowers or candy. Sometimes I use artificial holly to resemble a wreath.
I remember helping my grandmother make struffoli just before Christmas. I still have the board she used that my father made for her 50 years ago!
