Struffoli

1 . Stage

In a food processor, pulse flour, granulated sugar, salt, and baking powder about 4 times to combine. Add butter, lemon zest, and orange zest and pulse about 4 more times to make a sandy texture. Add eggs and Marsala and process until dough clumps into a ball, about 1 minute. Tightly wrap in plastic and refrigerate until very firm, about 1 hour.

2 . Stage

Line a rimmed baking sheet with parchment. Cut chilled dough into 8 pieces and keep covered with plastic.

3 . Stage

On a floured work surface, working with one at a time, roll dough to a 12" rope. Cut into 24 (1/2") pieces. Roll each piece into a ball with your hands and arrange on prepared sheet. Repeat with remaining dough.

4 . Stage

Line another rimmed baking sheet with paper towels. In a large Dutch oven fitted with a deep-fry thermometer, over medium heat, heat oil until thermometer registers 375°. Working in 4 batches, pile dough balls onto a spider or large slotted spoon and gently lower into oil. Stir to break up balls and fry until golden brown, about 3 minutes. Transfer to prepared sheet. Repeat with remaining dough.

5 . Stage

In a small microwave-safe bowl, microwave honey until runny, about 30 seconds. Stir in orange juice.

6 . Stage

In a large bowl, toss struffoli and honey mixture until fully coated.

7 . Stage

Spray a drinking glass with cooking spray and place in the center of a platter. Using a slotted spoon, pile struffoli around glass in a wreath shape. Pour any remaining honey mixture from bowl over struffoli and decorate with sprinkles.

8 . Stage

Let sit until honey has firmed up, about 30 minutes. Remove drinking glass and serve.