For the Dough:

• 400g (3 1/4 cups) all-purpose flour
• 50g (1/4 cup) granulated sugar
• 4 large eggs
• 1 tbsp unsalted butter, softened
• 1 tbsp olive oil
• 1 tbsp anise liqueur (or rum)
• 1/2 tsp salt
• Zest of 1 lemon
• Zest of 1 orange

For Frying:

• Vegetable oil (for deep frying)

For the Honey Coating:

• 250g (3/4 cup) honey
• 100g (1/2 cup) granulated sugar
• Juice of 1/2 an orange

For Decoration:

• Colored sugar sprinkles
• Candied fruit (e.g., cherries, orange peel)

Step-by-Step Instructions

1. Prepare the Dough:

1. In a large mixing bowl, combine flour, sugar, salt, lemon zest, and orange zest.
2. Make a well in the center and add eggs, softened butter, olive oil, and anise liqueur.
3. Mix the ingredients together until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for 30 minutes.

2. Shape the Struffoli:

1. Divide the rested dough into small portions.
2. Roll each portion into long ropes about 1 cm (1/2 inch) in diameter.
3. Cut the ropes into small pieces, approximately the size of a chickpea.
4. Lightly dust the pieces with flour to prevent sticking.

3. Fry the Dough:

1. Heat vegetable oil in a deep pot to 170-180°C (340-350°F).
2. Fry the dough pieces in small batches for 1-2 minutes, or until golden brown.
3. Remove with a slotted spoon and drain on paper towels.

4. Coat with Honey:

1. In a large saucepan, combine honey, sugar, and orange juice. Heat over low heat until the sugar dissolves and the mixture is smooth.
2. Add the fried struffoli to the honey mixture, stirring gently to coat all pieces evenly.

5. Assemble and Decorate:

1. Transfer the honey-coated struffoli to a serving plate, shaping them into a mound or a festive wreath.
2. Sprinkle with colored sugar sprinkles and decorate with candied fruit.
3. Let the struffoli set for about 1 hour before serving.