Neapolitan Struffoli - cooking recipe

Ingredients

5 cups gluten-free all-purpose flour (such as King Arthur(R))
1 lemon, zested
1/2 orange, zested
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
6 jumbo eggs
1/2 cup cane sugar
2 quarts vegetable oil for frying, or as needed
1 tablespoon vanilla extract
2 cups honey
1/4 cup multi-colored sprinkles, or more to taste

Preparation

Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.