Start by melting the butter then let it cool. Meanwhile, place the flour, sugar, eggs, pinch of salt, and orange zest in a mixing bowl. Add the melted butter once cooled followed by the limoncello or white wine.

Mix the dough with a large spoon to combine the ingredients then knead by hand until you can form it into a dense ball. Cover with a kitchen towel and let the dough rest for at least 30 minutes at room temperature. Meanwhile, line a baking sheet with parchment paper.

When the dough is ready, cut the dough vertically into 6-7 even slices with a dough scraper or knife.

Roll out each slice into a long tube approximately 1 cm thick. Next, cut each tube into small round pieces about 1 cm wide. Place on the baking sheet lined with parchment paper (make sure the dough is evenly spread out otherwise the pieces will stick together).

In a large Dutch oven, slowly heat the peanut oil to approximately 350 degrees (use a deep fry thermometer). When the oil is ready, lower the dough balls into the oil with a wire skimmer. To ensure the temperature does not fluctuate too much, only cook about 2 handfuls of dough at a time. Stir the oil with the skimmer to ensure even cooking. Fry for about 2 to 3 minutes then remove the dough balls with the skimmer, strain, and place on a baking sheet lined with paper towels to absorb excess oil.

While the struffoli are cooling, pour the honey into a deep pan and melt over low heat. After about 1 to 2 minutes, add the struffoli and stir to combine. Turn off the heat and let the mixture cool a bit before adding the nonpareils sprinkles. Stir to combine.

Place a glass jar in the center of a round serving platter (this will help shape the struffoli into a ring). Arrange the struffoli around the glass jar. When the honey has solidified, remove the glass jar and enjoy!