Place flour on a wooden board. Shape into a well (basically form the flour into a wreath shape).
Place the ingredients, one by one, in the center of your well, while whisking with a fork.
Continue to whisk while slowly incorporating the flour.
Keep incorporating and kneading the dough. I find a dough scraper helps with this whole process.
When the dough comes together, knead for about 10 minutes until shiny and smooth.
Wrap dough in plastic wrap and allow to rest at room temperature for at least one hour.
In a large pot or electric fryer, preheat vegetable oil to 375° F - 400° F.
Line a large tray with paper towel.
Place dough on cutting board. Cut dough in strips. Roll each strip into strands about 1/2 inch in diameter.
Cut each strip in 1/2 inch pieces.
Drop about 10-15 pieces of dough into hot oil at a time. Swirl pieces of dough until golden.
Drain on paper towel lined tray.
Place struffoli in a mixing bowl. Set aside.
In a small pot, over low heat, combine the honey with the lemon juice and heat for a few minutes,
Recipe can easily be halved.Alternately, you can use your stand mixer fitted with the dough hook to knead the dough.1 portion is about 5 struffoli.Can be shaped in a wreath or portioned in festive muffin liners.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.