Knead the flour, arranged in a mound on the table, with all the other ingredients.

Work the dough well, then let it rest covered for about half an hour.

Cut the dough into small portions and, on a floured surface, form sticks with the palms of your hands to cut into pieces about one centimeter each.

Fry a few at a time in hot oil until golden and drain on absorbent paper.

Melt the honey in a saucepan with sugar and a few tablespoons of water, bring to a gentle boil.

When the foam disappears, pour in half of the chopped candied fruit, the very thin peel of lemon and orange in strips, and the struffoli.

Gently mix so that the struffoli are evenly coated with honey and fully absorbed. Place them on a round plate and, with wet hands, shape them into a ring with a hole in the center.

Sprinkle with colorful confetti and decorate with the other chopped candied fruit cut into strips.